Piperine is the alkaloid that gives black pepper, Piper nigrum (Piperaceae), and Piper longum L., also known as long pepper, their pungency.
| Piperine |
Piperine is the most common dietary alkaloid found in the
fruits and roots of the Piperaceae family's Piper nigrum L. (black pepper) and
Piper longum L. (long pepper) species. Piperine is chemically
1-Piperoylpiperidine, and it is responsible for pepper's unique pungency and
biting flavour. Antioxidant, anti-inflammatory, immunomodulatory, anti-asthmatic,
anti-convulsant, anti-mutagenic, anti-mycobacterial, anti-amoebic, and
anti-cancer properties have been discovered in it. Piperine has been shown to
have chemopreventive properties against cancer cells of diverse origins by
activating apoptotic signals and inhibiting cell cycle progression in numerous
investigations.
Piperine
is also known for its effects on redox homeostasis, cancer stem cell (CSC)
self-renewal, ER stress regulation, autophagy, cancer cell invasion,
metastasis, and angiogenesis. It works by inhibiting P-gp and so reversing
multidrug resistance in cancer cells. Piperine functions as a bioavailability
enhancer for various chemotherapeutic drugs by affecting the drug metabolising
enzyme (DME) system.
Piperine is the main alkaloid found in black pepper (Piper
nigrum) and long pepper (Piper longum) (Piper longum). Piperine possesses
analgesic, anticonvulsant, anticancer, and antiinflammatory effects, among
others (Derosa et al., 2016; Jaisin et al., 2020; Smilkov et al., 2019).
Piperine has been proven in several trials to reduce the inflammatory response
associated with chronic disorders such Alzheimer's disease, asthma, arthritis,
chronic gastritis, endometritis, Parkinson's disease, and others.
Due to the change in enzyme kinetics, piperine of black
pepper produces an increase in intestinal brush border membrane fluidity and
stimulates the activities of membrane bound enzymes. Piperine increased the
length of microvilli in ultrastructural tests. As a result, piperine may cause
changes in membrane dynamics and permeation properties, as well as the
stimulation of proteins involved in cytoskeletal function, resulting in an
increase in the absorptive surface and supporting efficient permeation through
the epithelial barrier.
Due to the particular alteration of the ultrastructure and permeability properties of small intestines caused by dietary black pepper/piperine, red pepper/capsaicin, and ginger, these spices have been investigated for their potential impact on mineral absorption. Iron, zinc, calcium, and -carotene absorption from the duodenum, jejunum, and ileum regions of the small intestines isolated from rats fed these spices was found to be higher. These pungent spices change permeability properties, presumably via increasing absorptive surface and thereby improving micronutrient absorption in the intestine.
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