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Authors
Affiliations
1 Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore -570 006, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 46, No 9 (2009), Pagination: 364-371
Abstract
Spices and herbs are well-liked ingredients in every cuisine. Researchers have focused on the active components of spices, not only from a flavour standpoint, but also from functional perspective, to explore the antioxidant properties. Black pepper (Piper nigrum L.), the king of spices is famous for its pungency and aroma. It is an important ingredient of indigenous medicine. The various medicinal effects of black pepper include anti microbial activity, anti carcinogenic activity, improving digestion, for cold, cough, sore throat and toothache and for treating worms and piles.
