The distinctive biting quality of black pepper is due to piperine. Piperine offers a wide range of pharmacological actions and health advantages, especially when used to treat chronic conditions. Some of these advantages include the treatment of hepatic steatosis and the lowering of insulin resistance.a standardised extract with thermogenic effects made from the fruit of the plants Piper nigrum and/or Piper longum L., which produce the active alkaloid piperine.Piperine and its isomer, chavicine, are chemical molecules that either belong to the lipid family, which includes lipids and lipid-like compounds, or to the alkaloid family, which includes nitrogenous compounds with particular physiological features.
This is one among the components that give fruits like black pepper (Piper nigrum) and long pepper their pungent flavour (Piper longum). The isomer chavicine, which has the same chemical formula but a different molecular structure from that of piperine, is what gives peppers their intense flavour. When peppers are kept for a long period in storage Piperine slowly transforms from chavicine, losing their pungency.The piperine content in black and white pepper ranges from 5 to 9 percent. Due to piperine's intractable nature in water, it is commonly extracted from pepper using dichloromethane and other organic solvents that can act as substitutes. Additionally, piperine can be produced chemically by combining a concentrated alcoholic pepper extract with an alcoholic potassium hydroxide solution.
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