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Piperine, possibly along with its isomer chavicine, [2] is the compound [3] responsible for the pungency of black pepper and long pepper. It has been used in some forms of traditional medicine . [ 4 ]
These include piperine, which gives black pepper its spicy taste. This gave the compound its name. Other examples are the fire ant toxin solenopsin, [18] the nicotine analog anabasine of tree tobacco (Nicotiana glauca), lobeline of Indian tobacco, and the toxic alkaloid coniine from poison hemlock, which was used to put Socrates to death. [19]
The most important representative of piperidine alkaloids is piperine, which is responsible for the pungent taste of pepper. The piperidine alkaloids also include the sedum alkaloids (e.g. sedamine), pelletierine, the lobelia alkaloids (e.g. lobeline), the conium alkaloids (such as coniine) and the pinus alkaloids.
Piperine remains the most potent and extensively researched bioenhancer till date. It is safe, effective, extremely economical and easily manufactured for commercial use. It is also a broad spectrum bioenhancer acting on several classes of modern drugs as noted elsewhere.
This doesn’t necessarily mean that you must toss it, though. As long as it still tastes okay, if you spot some clumps, just shake or tap the package to break things up—and consider refreshing ...
Like Piper nigrum, the fruits contain the compound piperine, which contributes to their pungency. Another species of long pepper, Piper retrofractum, is native to Java, Indonesia. The fruits of this plant are often confused with chili peppers, which belong to the genus Capsicum, originally from the Americas.
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Pepper gets its spicy heat mostly from piperine derived from both the outer fruit and the seed. Black pepper contains between 4.6 and 9.7% piperine by mass, and white pepper slightly more than that. [52] Refined piperine, by weight, is about one percent as hot as the capsaicin found in chili peppers. [53]
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