Long Pepper

HABITAT

Long pepper is a native of the Indo-Malaya region. It is found growing wild in the tropical rainforests of India, Nepal, Indonesia, Malaysia, Sri Lanka, Timor, and Philippines. Indian Long pepper is mostly derived from the wild plants but is also occurs in hotter parts of India. Black pepper is a plant of humid tropics requiring high rainfall and humidity. A well distributed annual rainfall of 125-200 cm is considered ideal for black pepper. Black pepper can be grown in a wide range of soils with a pH of 5.5 to 6.5, though in its natural habitat it thrives well in red laterite soils.

INTRODUCTION

Long pepper is the most important and widely consumed spice in the world. Pepper has grown in India for thousands of years and was first introduced to the West after the global conquests of Alexander the Great (4th century BC). Ayurveda has explained various uses of long pepper for dietary purposes as well as for various health purposes. It is basically used for healthy respiratory system. It is also beneficial for healthy digestion and healthy metabolism as well.

BENEFITS

Remedies Respiratory Disorders: Pippali contains certain compounds that have anti-asthmatic property. Pippali is an ultimate remedy for all sorts of Kapha aggravating disorders like asthma, bronchitis, COPD, cough, and cold symptoms. It provides relief from cough and congestion and also helps in removing phlegm deposits from the respiratory tract.

Ayurvedic View: Pippali helps to control the symptoms of asthma and gives relief in case of breathlessness. According to Ayurveda, the main doshas involved in asthma are Vata and Kapha. The vitiated ‘Vata’ combines with deranged ‘Kapha dosha’ in the lungs causing obstruction in the respiratory passage. This results in difficulty in breathing. This condition is known as Swas Roga (asthma). Pippali is extremely useful for asthma because it has decongestant, bronchodilator, and expectorant activities. This is due to its Kapha balancing property.

Promotes Digestion: Imbued with excellent carminative and digestive properties, Pippali even helps in treating a host of digestive woes. The potent anti-flatulent property reduces the formation of gas in the alimentary canal, thus reducing flatulence, bloating, constipation, and abdominal distension. Thanks to its powerful antacid property, the herb prevents the formation of excessive acids in the stomach thereby treating indigestion, ulcer, gastritis and promoting better absorption of nutrients in the body.

Ayurvedic View: Pippali helps to manage indigestion. According to Ayurveda, indigestion means the state of an incomplete process of digestion. The main reason for indigestion is aggravated Kapha that causes Agnimandya (weak digestive fire). This is due to its Deepan (appetizer) and Pachan (digestive) properties respectively.

Shields against Infections: The biochemical compounds present in this aromatic herb has been used since ancient times to shield the body against various infections. Thanks to its strong anti-viral, anti-bacterial, and antifungal properties, pippali is not only used for removing bacteria or germs from the body but also used for treating and healing wounds.

Aids in Weight Loss: Touted for its natural fat-burning properties, this aromatic spice effectively detoxifies the body by removing AMA toxins and reduces sudden hunger pangs and a craving for unhealthy foods. It improves digestion, reduces the accumulation of bad cholesterol in the body, thereby improving metabolism and helping the body to shed weight faster.

Relieves Menstrual Problems: In the days leading up to the menstrual cycle, the hormones get haywire and can often lead to PMS symptoms like mood swings, stomach cramps etc. Pippali has been used since time immemorial for managing the heavy menstrual flow and combating menstrual cramps. Ancient healers used to give, pippali powder to induce contractions during delivery and even afterward to improve healing.

MECHANISM OF ACTION

Piper nigrum was found to prevent the oxidative stress by inhibiting lipid peroxidation, human lipoxygenase and arresting hydroxyl and superoxide free radicals, decrease lung carcinogenesis in animal studies. Black pepper enhances digestion by stimulation of the pancreatic enzymes and considerably decreases the food transit time of gastrointestinal tract. Piperine increases the saliva production and gastric secretions and increases the production and activation of salivary amylase. P. nigrum stimulate the liver to the secrete bile acids which in turn play key role in the absorption and digestion of fats.

CLINICAL STUDIES & REFERENCES

Choi, S.; Choi, Y.; Choi, Y.; Kim, S.; Jang, J.; Park, T. Piperine reverses high fat diet-induced hepatic steatosis and insulin resistance in mice. Food Chem. 2013, 141, 3627–3635.
Khajuria, A.; Thusu, N.; Yutshi, U.; Bedi, K.L. Antioxidant potential of piperine on oxidant induced alterations in rat intestinal lumen. Indian Drugs 1997, 34, 557–563.
Malini T, Manimaran RR, Arunakaran J, Aruldhas MM and Govindarajulu P, Effects of piperine on testis of albino rats, J Ethnopharmacol, 64(3), 1999, 219-225.
Bajad S, Bedi KL, Singla AK, Johri RK, Piperine inhibits gastric emptying and gastrointestinal transit in rats and mice, Planta Med, 67(2), 2001, 176-179
Das PC, Sarkar AK, Thakur S, Studies on animals on herbo-mineral compound for long acting contraception, Fitoterapia, 1987, 58(4), 257-261