The Health Benefits of Pepper

(Page 2 of 2)

January/February 2000
By C. Leigh Broadhurst, Ph. D., and James A. Duke, Ph. D. 
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A Favorite Ayurvedic Remedy

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Ayurveda, India’s traditional healing system, advocates pepper for a variety of ailments, particularly gastrointestinal problems. Black pepper, long pepper, and ginger (Zingiber officinale) are often used in equal ­proportions to prepare Trikatu, which ancient Ayurvedic practitioners add to hundreds of formulations to increase the digestibility and efficacy of both nutrients and herbal medicines. Long pepper is also used alone for the same purpose.

Additional readings

Atal C. K., U. Zutshi, P. G. Rao. “Scientific evidence of the role of Ayurvedic herbals on bioavailability of drugs.” Journal of Ethnopharmacology 1981, 4:229–233.
Johri, R. K., U. Zutshi. “An Ayurvedic ­formulation ‘Trikatu’ and its constituents.”
Journal of Ethnopharmacology 1992, 37:85–91.
Koul, I. B., A. Kapil. “Evaluation of the liver protective potential of piperine, an active principle of black and long peppers.” Planta Medica 1993, 59:413–417.
Semler, U., G. Gross. “Distribution of piperine in vegetative parts of Piper nigrum” Phytochemistry 1988, 27:1566–1567.
C. Leigh Broadhurst holds a doctorate in geochemistry and is a nutrition consultant in Clovery, Maryland.

C. Leigh Broadhurst holds a doctorate in geochemistry and is a nutrition consultant in Clovery, Maryland.

James A. Duke, Ph.D., was a member of the Herbs for Health Editorial Advisory Board. His most recent book is Herbs of the Bible (Interweave Press, 1999).

 

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