Author(s): A.R. Umarkar, S.K. Sonar, D.J. Teli, D.B. Sonawane, Y.M. Bagad

Email(s): arumarkar@gmail.com

DOI: Not Available

Address: A.R. Umarkar*, S.K. Sonar, D.J. Teli, D.B. Sonawane and Y.M. Bagad
Shree. Sureshdada Jain Institute of Pharmaceutical Education and Research, Jamner Dist: Jalgaon.424206
*Corresponding Author

Published In:   Volume - 3,      Issue - 5,     Year - 2011


ABSTRACT:
From ancient time Black Pepper has been used as food, spice and household medicine for several common problems such as constipation, diarrhoea, heart disease, hernia, hoarseness, indigestion, insect bites, insomnia, joint pain, liver problems, lung disease, oral abscesses, sunburn, tooth decay, and toothaches. Various sources from the 5th century onward also recommend pepper to treat eye problems, often by applying salves or poultices made with pepper directly to the eye. Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately 5 millimetres (0.20 in) in diameter, dark red when fully mature, and, like all drupes, contains a single seed. Peppercorns, and the powdered pepper derived from grinding them, may be described simply as pepper, or more precisely as black pepper, white pepper, or green pepper. Green peppercorns are simply the immature black peppercorns. This review covers the study of pharmacognosy, phytochemistry, pharmacology, its valuable effects, different herbal formulas for various diseases, black pepper preparations, marketed formulations along with its major side effects and contraindication.


Keywords:

Cite this article:
A.R. Umarkar, S.K. Sonar, D.J. Teli, D.B. Sonawane, Y.M. Bagad. A Black Pepper: As Food, Spice and Medicine. Research J. Pharmacognosy and Phytochemistry 2011; 3(5): 195-200 .

Cite(Electronic):
A.R. Umarkar, S.K. Sonar, D.J. Teli, D.B. Sonawane, Y.M. Bagad. A Black Pepper: As Food, Spice and Medicine. Research J. Pharmacognosy and Phytochemistry 2011; 3(5): 195-200 .   Available on: https://rjpponline.org/AbstractView.aspx?PID=2011-3-5-3


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