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Peppercorn

Peppercorns contain an impressive list of plant derived chemical compounds that are known to have disease preventing and health promoting properties. Peppers have been in use since ancient times for its anti-inflammatory, carminative, anti-flatulent properties.
Peppercorns are composed of health benefiting essential oils such as piperine, an amine alkaloid, which gives strong spicy pungent character to the pepper. It also contains numerous monoterpenes hydrocarbons such as sabinene, pinene, terpenene, limonene, mercene, etc., which gives aromatic property to the pepper.
The above-mentioned active principles in the pepper may increase the gut motility as well as the digestion power by increasing gastro-intestinal enzyme secretions. It has also been found that piperine can increase absorption of selenium, b-complex vitamins, beta-carotene, as well as other nutrients from the food.
Black peppercorns contain a good amount of minerals like potassium, calcium, zinc, manganese, iron, and magnesium.
Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure.
Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.
Iron is essential for cellular respiration and blood cell production.
Peppercorn is a very close family member of black pepper which is most commonly used in our daily diet.


Notice
The information and reference guides on this website are intended solely for the general information for the reader. It is not to be used to diagnose health problems or for treatment purposes. It is not a substitute for medical care provided by a licensed and qualified health professional. Please consult your health care provider for any advice on medications




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