Black pepper is not only used to promote the assimilation of turmeric. It has antioxidant and anti-inflammatory properties that produce a series of benefits in the body.

Black pepper is often cited as a healthy ingredient, but as a companion that enhances the assimilation of turmeric. However, black pepper has properties that make it valuable on its own.

Beans black, green and white pepper from the same plant (Piper nigrum), native to Asia. Black pepper is the whole and partially ripe fruit; green is the immature fruit; and the white is the peeled seed.

Black pepper is a proven antibacterial agent, and the compounds in this spice also help protect the integrity of genetic material, making it a potential weapon against cancer.

The aroma and properties are greater in freshly ground pepper, so it is worth buying it whole and grinding it right away.

PROPERTIES OF BLACK PEPPER

1. IT IS VERY ANTIOXIDANT

Free radicals are unstable molecules that can damage the cells and tissues of our body. Some are produced by your own metabolism when you exercise or digest food. In moderate doses they are used by the immune system to attack pathogenic bacteria and viruses, but when they are produced in excess they become a problem: they are related to inflammation, premature aging, heart disease and some types of cancer.

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Black pepper is rich in a plant compound called viper in with powerful antioxidant properties, which prevent or delay the damaging effects of free radicals.

2. IT IS ANTI-INFLAMMATORY

Chronic inflammation can be an underlying factor in many diseases such as arthritis, heart disease, diabetes, and cancer.

Piperine, the main active ingredient in pepper, effectively fights inflammation, as has been shown in studies with animals suffering from arthritis. Viper in treatment reduced joint swelling and blood markers of inflammation, according to an article published in Arthritis Research and Therapy.

3. IT IS BENEFICIAL FOR THE BRAIN

Piperine has been shown to improve brain function in animal studies. In particular, it has shown potential benefits for symptoms related to degenerative brain diseases such as Alzheimer’s and Parkinson’s disease.

One study in rats with Alzheimer’s disease found that piperine improved memory, and in another study it decreased the formation of amyloid plaques that are associated with disease progression. However, human studies are needed to confirm these effects.

4. IMPROVES BLOOD SUGAR CONTROL

Studies indicate that viper in can improve blood sugar metabolism, favoring lower peaks. In one study, 86 overweight people who took a supplement containing piperine and other compounds for 8 weeks experienced significant improvements in sensitivity to insulin, the hormone that controls blood sugar levels.

5. REDUCES CHOLESTEROL LEVELS

Black pepper extract has been studied in animals for its potential to lower cholesterol levels. In a 42-day study with mice fed a high-fat diet and an extract of black pepper showed reduced levels of cholesterol in the blood, including LDL (bad) cholesterol compared to the control group.

6. INCREASES THE ABSORPTION OF NUTRIENTS

In addition to increasing the absorption of curcumin up to 20 times, black pepper can increase the assimilation of essential nutrients such as calcium and selenium.

BLACK PEPPER IN THE KITCHEN

Black pepper has become a staple ingredient in kitchens around the world. A pinch of ground black pepper is a tasty seasoning for cooked vegetables and pasta dishes. You can sprinkle tofu and other plant proteins with freshly ground pepper, among other seasonings. Combines perfectly with turmeric, cardamom, cumin, garlic, and lemon zest.

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