Preparation, pungency and bioactivity transduction of piperine from black pepper (Piper nigrum L.): A comprehensive review

Piperine, derived from black pepper (Piper nigrum L.), is responsible for the pungent sensation. The diverse bioactivities of piperine underscores its promising potential as a functional food ingredient. This review presents a comprehensive overview of the research progress in extraction, synthesis,...

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Bibliographic Details
Published in:Food chemistry 2024-10, Vol.456, p.139980, Article 139980
Main Authors: Zou, Ruixuan, Zhou, Yuhao, Lu, Yujia, Zhao, Yuchen, Zhang, Na, Liu, Jing, Zhang, Yuhao, Fu, Yu
Format: Article
Language:English
Subjects:
Alkaloids - chemistry
Alkaloids - pharmacology
Animals
Benzodioxoles - chemistry
Benzodioxoles - pharmacology
Bioactivities
Bioavailability
Humans
Piper nigrum - chemistry
Piperidines - chemistry
Piperidines - pharmacology
Piperine
Plant Extracts - chemistry
Plant Extracts - pharmacology
Polyunsaturated Alkamides - chemistry
Polyunsaturated Alkamides - pharmacology
Preparation
Pungency
TRPV1
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Summary:Piperine, derived from black pepper (Piper nigrum L.), is responsible for the pungent sensation. The diverse bioactivities of piperine underscores its promising potential as a functional food ingredient. This review presents a comprehensive overview of the research progress in extraction, synthesis, pungency transduction mechanism and bioactivities of piperine. Piperine can be extracted through various methods, such as traditional, modern, and innovative extraction techniques. Its synthesis mainly included both chemical and biosynthetic approaches. It exhibits a diverse range of bioactivities, including anticancer, anticonvulsant, antidepressant, anti-inflammatory, antioxidant, immunomodulatory, anti-obesity, neuroprotective, antidiabetic, hepatoprotective, and cardiovascular protective activities. Piperine can bind to TRPV1 receptor to elicit pungent sensation. Overall, the present review can provide a theoretical reference for advancing the potential application of piperine in the field of food science. [Display omitted] •Piperine can be effectively obtained by extraction and synthesis methods.•Piperine exhibits various bioactivities in vitro and in vivo.•The binding of piperine to TRPV1 receptor elicits a pungent sensation.
ISSN:0308-8146
1873-7072
1873-7072
DOI:10.1016/j.foodchem.2024.139980