Pepper Production and Properties

Black pepper is a common spice produced in oriental countries but is used worldwide forits characteristic pungent flavor and taste. Compared to other spices it can be stored inairtight containers for many years without losing its taste and aroma. Piperine has beendemonstrated in vitro studies to protect against oxidative damage by inhibiting orquenching free radicals and reactive oxygen species. Extracts and essential oils of Blackand Red pepper and Thyme were tested for antibacterial activity against against some ofmicroorganisms. There are three different types of pepper available in market includingblack, white and green pepper. However, black pepper is more common food additives inthe world. Piper nigrum had been reported to inhibit tumors formation in differentexperimental models. Many studied revealed the antitumor activity of P. nigrum orPiperine by the oral administration. Some in vitro studies revealed that Piperine inhibitedfree radicals and reactive oxygen species, therefore known to possess protective effectsagainst oxidative damage. Piper nigrum or piperine also found to decrease lipidperoxidation in vivo. Piper nigrum reported to possess antioxidant activity that might bedue the presence of flavonoids and phenolic contents.

Keywords:

Black pepper , white pepper , pepper production , antimicrobial properties