Black pepper

Alles over Black pepper

Insentials academy

Black pepper, from the Piper nigrum plant, is a commonly used spice with a pungent flavor, thanks to the active ingredient piperine. Piperine can enhance the absorption of other substances and is known to affect bioavailability, such as curcumin from turmeric.*

Black pepper, from thePiper nigrum-plant, is one of the most widely used spices worldwide. The peppercorns are the dried fruits of this plant and are known for their sharp, spicy properties. The active substance in black pepper, piperine, plays an important role in the unique characteristics of the spice.

Piperine is the main bioactive compound in black pepper and is responsible for its pungent flavor. In addition, piperine is often studied for its ability to improve the bioavailability of other substances, such as certain nutrients and plant extracts.

Black pepper is obtained by cutting the unripe berries of thePiper nigrum-plant to harvest. After harvesting, the berries are dried, which gives them their characteristic dark color and wrinkled appearance. This drying process also concentrates the bioactive compounds present, including piperine.

Black pepper originates from the tropical regions of southern India, where it has been cultivated for thousands of years. Today, it is also grown in other tropical regions, such as Vietnam and Indonesia, which are now among the largest producers of black pepper.

Piperine or black pepper supports appetite, digestion and nutrient absorption. It increases the effectiveness of other herbal ingredients.* Studies (e.g. Shoba, 1998) shows that piperine increases the bioavailability of curcumin by 2000%. That is why piperine has also been added to the Insentials Meno Move and the Ultra Move.

*Health claim pending European approval