Health & Wellbeing, Nutrition, Useful information

3 reasons why you should eat more pepper

Black pepper (lat. Piper nigrum ) is used for seasoning around the globe and is probably the most frequently used spice worldwide. He is rightly called the King of Spices . In the past, pepper was even outweighed by gold. Black pepper is not only used to refine food, but also promotes health. The active ingredient piperine is responsible for this. This chemical compound is one of the alkaloids and ensures the spiciness of the pepper.

Piperine has a positive effect on digestion, among other things, and has a ntioxidative and circulation-promoting effect . In traditional Indian Ayurveda, pepper therefore plays an important role and is used in various diseases – e.g. B. cold, indigestion or fever – used.

Pepper promotes digestion

Like many other hot spices, black pepper increases the secretion of saliva and digestive juices. For example, it stimulates the liver to produce bile acids, which aids fat digestion. One study showed that the stimulation of bile acid secretion after oral administration of piperine was about 30% higher than that of the control group. Other digestive enzymes such as B. chymotrypsin, trypsin, the pancreas lipase and amylase were significantly increased in studies. Piperine also shortens the so-called gastrointestinal transit time. So it ensures that the chyme is transported faster through the gastrointestinal tract. That’s why we have our deaerator-digestive capsules also added black pepper extract. The contained piperine promotes a regular digestion with other herbal ingredients.


Pepper protects the body from antioxidant stress

Free radicals arise in our metabolism and through external factors such as UV radiation or cigarette smoke. If they are not rendered harmless, they cause oxidative stress and accelerate cell aging. In the worst case, however, they can also cause diseases such as atherosclerosis or cancer. It is therefore important that we provide enough antioxidants to our body and minimize oxidative stress. Many spices also contain antioxidants – as does black pepper. In in vitro studies, for example, piperine protects against oxidative damage by inhibiting free radicals.

Piperine increases the bioavailability of other active ingredients

Furthermore, piperine increases and increases the bioavailability of other substances so their effectiveness. Researchers suggest that this may act to promote faster absorption from the gastrointestinal tract or to protect against premature breakdown in the liver. Simultaneous administration of piperine increases z. B. the bioavailability of epigallocatechin-3-gallate (a phytochemical that occurs in green tea and is held responsible for its positive properties), coenzyme Q10 or curcumin. For curcumin (the main active ingredient of strong> turmeric) a combined intake of up to 2000% in bioavailability was found in some cases with piperine. This is why we also use piperine in many of our sports supplements (e.g. EAA powder or V-Booster ) in order to increase bioavailability to increase the active ingredients.

Piperine also has other positive properties. It also influences the release of the neurotransmitters dopamine and serotonin and ensures relaxation and a good mood. In addition, black pepper is said to boost the metabolism and even make it slim.

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