Black pepper – *Piper nigrum* and its bioactive properties
Tim Klein
2026-05-28
2 min. read
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The pronounced fragrance and sharp, pungent taste of this widely used spice arise from volatile essential oil compounds, whereas its signature heat is conferred by the alkaloid known as piperine. From a physiological standpoint, piperine plays a pivotal role in enhancing the bioavailability of trace elements—most notably selenium, the B-vitamin complex, and provitamin A (beta-carotene). Additionally, this compound facilitates the uptake of coenzyme Q10, a critical participant in cellular energy metabolism, while simultaneously stimulating gastric gland secretion, thereby promoting more efficient food breakdown and heightened nutrient absorption from dietary sources.
Nutritional properties of black pepper vitamins and minerals
The essential oils of pepper are responsible for the aroma and smell of peppers, while the focus is on the spice pepperine. The main function of peppress is to increase the absorption of selenium, vitamin B and beta-carotene. It also facilitates the absorbance of coenzyme Q10 and stimulates the secretion of stomach juice, facilitating digestion and absorption. The black pepper has a detoxifying effect, so it lowers blood pressure, enabling proper tissue oxidation. It enhances the beneficial effects of other herbal medicines and herbal substances on the body.
Use of black pepper
Pepper is a popular spice found in various varieties. Black pepper is most often found on Polish tables. It is worth buying a whole grain product. Freshly milled pepper has a deeper aroma and shows greater sharpness. It must be kept in a tight packaging so as not to lose its aroma. It can be used as a local coating. It has a local anaesthetic effect, but at the same time it affects the appearance of wrinkles and staining on the skin, so it is not necessary to keep it for too long.
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