A Review on Pepper and Their Common Phytochemicals
Thiyagarajan Gnanasundaram*
Dept. of Botany, Annamalai University, Annamalai Nagar, Tamil Nadu (608 002), India
Thirumal Sivakumar
Dept. of Botany, Thiru A. Govindasamy Govt. Arts College, Tindivanam, Tamil Nadu (604 307), India
DOI: https://doi.org/10.54083/ResBio/2.4.2020.149-153
Keywords: Alkaloids, Flavonoids, Piper nigrum, Saponins, Tannins
Abstract
In the present article reviews novel discoveries associated within the phytochemical analysis and antioxidant activity of piper species. Black pepper (Piper nigrum L.) regard as the "King of spices" is a broadly utilized spice that convenes its own flavor to foods and augmented the flavor of other ingredients. Piper nigram has been extensively investigated for its bioactive phytochemicals. Piper species are essential herbal plants utilized in the traditional medicinal plants. They are traditionally used to treat abdominal pain, rheumatism, diarrhea and other common infections, the effectiveness of which is stated by their bioactive compounds. Current scientific research has established that many of these spices, which are known to have specific pharmacological properties, contain active compounds. The result has been an increase in the requirement for herbal medicines globally, which has led to the realization of advanced new medicines. Most communities in growing countries are deeply involved in the use of medicinal plants owing to the alarming rates of poverty, so this requires scientific support, particularly in reducing their effectiveness in treating such diseases. In their pure compounds or standardized plant extracts, they offer unlimited opportunities for new pharmaceuticals as they are unparalleled in compensating for their chemical diversity. The vitality of natural products is related to the effects of various phytochemicals such as tannins, terpenoids, cardiac glycosides, flavonoids, saponins.
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