Black Pepper and its Pungent Principle-Piperine: A Review of Diverse Physiological Effects

By K. Srinivasan. Critical reviews in food science and nutrition, 2007

781 citations recorded by the source corpus.

Subfields: Complementary and alternative medicine, Pharmacology

View Paper: https://www.semanticscholar.org/paper/fd16265197d12b9fa102961b641b6f10f58ddb8c

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In Complementary and alternative medicine

1. M. S. Brewer

In Pharmacology

1. M. S. Brewer

Citations in the corpus

• NATURAL ANTIOXIDANTS: SOURCES, COMPOUNDS, MECHANISMS OF ACTION, AND POTENTIAL APPLICATIONS (2011, background): “It has a pungency 150 times that of capsaisan (United States Consumer Product Safety Commission 1992) due to the alkaloid piperine (Figure 4; Srinivasan 2007).”
• Biological role of Piper nigrum L. (Black pepper): A review (2012, background): “Addition of piperine to food substances as food additives increases lipase activity, pancreatic amylase activity, chymotrypsin activation and protease activity[1].”
• Challenges in liver cancer and possible treatment approaches (2019, background): “It lowers lipid peroxidation and inhibits enzymes involved in drug metabolism, such as aryl hydrocarbon hydroxylase and UDPglucuronyl transferase, which increase the bioavailability of drugs and phytochemicals [24].”