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Antioxidant Properties of Spices, Herbs and Other Sources pp 459–467Cite as

Black Pepper

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Abstract

Black pepper is a perennial, glabrous woody climber with strong antioxidant properties and this is attributed to the tocopherols and polyphenol contents. This chapter describes the botany, history, producing regions, flavor and aroma, parts used, and active constituents. The chapter also highlights the uses of black pepper in different recipes around the world. It is an essential ingredient of most curry powders (masala powder) all over the world. Black pepper has been reported to have stomachic, carminative, antioxidant, antibacterial, antimicrobial, immunomodulatory, larvicidal, antibiotic, anti-inflammatory, antitumor, antipyretic, diaphoretic, and antioxidant properties. Finally the medicinal uses, functional properties, and antioxidant properties of black pepper are discussed in great detail.

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Authors and Affiliations

  1. Frontier Natural Products Co-op, Norway, IA, USA

    Denys J. Charles

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  1. Denys J. Charles
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Charles, D.J. (2012). Black Pepper. In: Antioxidant Properties of Spices, Herbs and Other Sources. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-4310-0_44

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