Black pepper useful properties. Benefits for Cognitive and Neurological Impairments

Black pepper is one of the most common spices, which is sure to be found in the house of every housewife.

Description

Black pepper is a shrub plant from the Pepper family. The plant is native to the Malabar Islands in India, which is why it is often called the "Malabar berry".

The fruits of the tree are green peas that darken during processing. Depending on the time of collection and production technology, red, green and white pepper. All varieties of pepper are used in cooking, but black pepper is the most popular.

In nature, the shrub climbs up, wrapping around the trees. Since pepper began to be cultivated, special poles have been installed for it on plantations, limiting the growth of the plant to 4-5 meters. In general, the height of the shrub can reach 15 meters. The leaves are up to 10 centimeters long. After flowering, the plant brings round fruits, which initially have green color, and then turn yellow or red.

The length of the brush is up to 14 centimeters, which can contain 20-30 drupes. To get black pepper, the fruits are harvested unripe, and already during drying under the sun they turn black and wrinkle. Ripe fruits the plants are soaked in water, the soft pericarp is removed, and a white pepper is obtained, which is not as hot as black, but more aromatic and also a success in cooking.

In India, black pepper has been grown since ancient times, it was well known in ancient Egypt, China, Rome and Greece. In the Middle Ages, pepper was highly valued and widely used in European cuisine, despite its high cost. In those days, the supply monopoly belonged to merchants from Venice and Genoa. After that, the Portuguese, and even later, the Dutch, appropriated the right to supply pepper to Europe.

To date, the largest producer of pepper is India, Brazil and Indonesia. These countries grow more than 40 thousand tons of pepper annually. In addition, black pepper is grown in Sumatra, Sri Lanka, Java, Kalimantan and other tropical countries.

The use of black pepper in cooking

Of all the spices, black pepper is the most widely known. In cooking, it is used in ground form, whole peppercorns, and also as part of various spice mixtures. The properties of ground black pepper include more rich aroma, however, it quickly expires if not stored in an airtight container.

Pepper is added to almost all dishes - soups, gravies, sauces, minced meats, salads, marinades, sausages, legumes and vegetable dishes. It is also traditionally used in the preparation of all types of meat, game and fish, in cooking.

The composition and calorie content of black pepper

100 g of black pepper contains 12.5 g of water, 25.3 g of fiber, 10.4 g of protein, 38.6 g of carbohydrates, 3.3 g of fat, 4.5 g of ash, vitamins: beta-carotene (A) , thiamine (B1), riboflavin (B2), niacin (PP), choline (B4), pantothenic acid (B5), pyridoxine (B6), folic acid(B9), ascorbic acid (C), tocopherol (E), phylloquinone (K); macronutrients: phosphorus, sodium, magnesium, calcium, potassium; trace elements: fluorine, zinc, selenium, copper, manganese, iron.

The calorie content of black pepper is 250 kcal per 100 g of product.

The benefits of black pepper

The beneficial properties of black pepper were highly valued in ancient times. For example, ancient Indian healers used it to treat coughs, sore throats, flu, asthma, and as a pain reliever. And the ancient Greek doctors Hippocrates, Democritus and Pliny the Elder described the benefits of black pepper in their writings.

Black pepper has analgesic, anti-inflammatory, tonic, bactericidal, anthelmintic, expectorant and diuretic effects. It increases stress resistance and improves the functioning of the cardiovascular, digestive, endocrine and respiratory systems.

The composition of pepper includes an alkaloid called capsaicin, which gives it a characteristic burning taste, and also stimulates metabolism, stimulates appetite, restores the pancreas and stomach, thins the blood, preventing the formation of blood clots, lowers blood pressure.

Harm of black pepper

It is not recommended to use this product in case of individual intolerance. Black pepper can also cause harm with stomach and duodenal ulcers, acute inflammation of the kidneys and Bladder, anemia, after operations on the intestines and stomach.

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On each table, along with a salt shaker, there is always a pepper shaker. Housewives add black pepper to many dishes, as this spice not only gives them taste and aroma, but also has many useful properties.

What is black pepper, what benefits does it have and does it have contraindications? All this in today's article.

Black pepper is made from the dried fruit of a creeper native to India. The fruits are harvested while still immature, which then, in the process of drying in the sun, turn black. good quality pepper has a strong structure, dark color and heavy weight.

Despite the fact that black pepper can be stored for quite a long time, it still loses its qualities over time. Useful properties for long-term storage are preserved only in polka dots, but black ground pepper loses its properties three months after grinding. Therefore, it is advisable to purchase peppercorns and, if necessary, grind them to get ground pepper.

The benefits of black pepper

Black pepper is also rich in iron, potassium and calcium, which is a good reason to believe that it is very good for health.

Benefits of pepper:

- prevents seizures

- anesthetizes

- has anti-inflammatory properties

- relieves allergic and nervous inflammation

- improves digestion, reduces the risk of developing intestinal diseases

- stimulates the brain

- normalizes metabolism

- improves blood circulation

- increases vitality

– cancer prevention, cardiovascular disease and anemia.

Pepper is also used in the fight against overweight. But, of course, due to pepper alone, it will be problematic to lose weight. Therefore, it is necessary to combine the use of pepper with and physical.

Black pepper is often used in various recipes traditional medicine, as it improves the body's perception of the beneficial substances that are contained in medicines and products. When adding it to food, be sure that all the necessary and useful material will be delivered to certain organs of the body.

Since ancient times, pepper has been used to prevent dental and eye diseases. They even brushed their teeth in combination with salt, thereby protecting them from caries.

Black pepper relieves muscle and joint pain well, and due to its anti-inflammatory properties, it effectively fights ear pain and even gangrene.

It is also used in the treatment of diseases. respiratory system such as pneumonia, asthma, tuberculosis in the early stages. With the help of a mixture and pepper, mucus accumulated in the lungs can be removed.

Black pepper is able to activate skin cells and accelerate the production of pigment due to piperine, so it is advised to use it in the treatment of vitiligo. Piperine and ultraviolet irradiation are good way get rid of vitiligo. Pepper also reduces the risk cancer with excessive exposure to ultraviolet rays.

Black pepper is also used in the fight against rheumatism. To do this, several times a day, you need to massage problem areas with a solution of vodka and pepper. Thus, you can not only anesthetize, but also warm up the joints and restore cartilage tissue.

Black pepper. Harm and contraindications

Since the pepper is quite hot, not everyone can use it. You can not use it for diseases of the kidneys and bladder, with exacerbations of gastritis and gastrointestinal ulcers, with hypertension and unstable mental state.

In the postoperative period, pepper should also not be consumed, as it can cause sneezing, which can lead to divergence of the seams.

It is necessary to control the amount of pepper eaten and healthy people. If used in in large numbers, then you can get heartburn and diseases gastrointestinal tract since pepper is a powerful irritant. Also, do not use it on an empty stomach, it is best to moderately add to fatty foods.

The health benefits of black pepper are quite high, and if you have no obvious contraindications to eating it, then add this useful spice in dishes to improve your health!

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One of the most common spices present in the kitchen of almost every housewife, is black pepper. Together with salt, this spice has long become an integral part of any table setting. Black pepper is seasoned with first and second courses, used in marinades and sauces. With the help of this spice, the housewives give the cooked dishes a specific aroma, pungency and piquancy. At the same time, people, as a rule, do not think at all about the beneficial properties of black pepper. Meanwhile, the healing power of fragrant black peas was known in ancient times.

The birthplace of most of the most common spices is India. Black pepper is no exception. Peas of the spice so popular today are the fruits of the Asian creeper. After harvesting, they are subjected to a special treatment, after which the pepper is not always black. Many have seen pink, green or white peppercorns in supermarkets. Housewives also actively use this spice in the form of ground powder.

Compound

The composition of black pepper includes peculiar substances characteristic of most oriental hot spices. Black pepper contains starch, essential oils, chavicin, pyroline, gum. Burning taste and human provide alkaloids piperine and capsaicin. In addition to exotic ingredients, black pepper is rich in vitamin C ( ascorbic acid), B vitamins, carotene, phosphorus, iron, calcium. It should be noted that it is important to properly store this ancient spice, otherwise the essential oils contained in pepper evaporate.

Beneficial features

Since ancient times, highly valued healing properties black pepper. On its basis, Indian healers prepared various medicines for healing. medicinal mixtures against, flu, sore throats, pain relief. Drugs using black pepper can improve the functioning of the respiratory, digestive, endocrine, cardiovascular systems, and increase the body's resistance to stress. This is not surprising, since this spice has the widest range impact. Black pepper has diuretic, expectorant, anthelmintic, bactericidal, anti-inflammatory properties.

Benefits for the digestive system

Black pepper is exceptionally useful for the human gastrointestinal tract. Of course, if used in moderate amounts. This spicy spice activates the secretion of hydrochloric acid in the stomach, improving digestive processes. Food seasoned with black pepper increases appetite, warms a person in the cold season, helps to get rid of colic, systematic persistent constipation.

There is one effective way helping . You need a pea of ​​black pepper and Bay leaf grind into powder and drink the mixture with warm tea. Many argue that in this way increased gas formation is overcome much more efficiently than any expensive pharmacological agents. In addition, the use of this powder promotes sweating and urination, removing accumulated toxins from the body. harmful substances, which ultimately leads to weight loss and elimination of puffiness.

Benefits for blood vessels and skin

Due to the presence of capsaicin and piperine alkaloids, which give black pepper a characteristic burning taste, metabolism is stimulated, blood is thinned, and thrombosis is prevented. Black pepper, which is part of various lotions and compresses, is successfully used in the fight against skin diseases. For example, piperine alkaloid stimulates the skin to produce natural pigment in a disease such as. And to get rid of dandruff, you need to mix a glass of cottage cheese with a teaspoon of black pepper, and rub the mixture into the hair roots. Finally, in countries where dishes with the addition of this spice predominate, there are fewer cancer patients.

Thus, for the prevention various diseases, maintain their health should use beneficial features black pepper and regularly introduce it into the diet. You just have to remember to get too carried away hot spices not worth it. And the use of black pepper in a small concentration is health and good mood!

One of the most popular spices in the world, it was originally grown in India and Greece, where it was highly valued. Pepper was not accepted to be added to food, it was used as a monetary equivalent and was considered sacred. The ancient Greeks used it for religious rituals, as a gift to the Gods. Subsequently, it began to be added to food. The reason for the popularity of the spice among culinary experts was its ability to refresh dishes, disguise the lack of freshness of products.

The benefits and harms of black ground pepper are in its composition. The spice contains manganese, vitamin K, iron, fiber, copper. In addition, it has no calories, which makes it harmless for overweight people.

The most important health benefit of ground black pepper is to improve digestion. Due to its ability to stimulate the production of hydrochloric acid, it can be used as a remedy for heartburn and indigestion.

The benefits of ground black pepper in the treatment of flatulence have long been recognized, in addition, it has diaphoretic and diuretic properties. In addition, he has antibacterial properties, helps the body to better absorb vitamins and minerals, stimulates the liver, removes toxins.

The great benefit of ground black pepper lies in its ability to inhibit tumor growth. It contains powerful phytonutrients that slow growth cancer cells. In addition, spice, if poured on a wound, can quickly stop bleeding and destroy germs.

Has both positive and negative qualities. The harm of ground black pepper is known due to its peculiarity to irritate the gastric mucosa and cause bleeding. It is not recommended to use it for diseases of gastritis or ulcers.

In addition, there is harm to black ground pepper when it is regular use for the reproductive system. It negatively affects the production of hormones and reduces sexual desire.

Contraindications for the use of the product are colitis, kidney and liver disease. The harm of ground black pepper is possible for people with arrhythmia, angina pectoris and hypertension, such patients should limit the use of spices.

Ground black pepper [PRODUCT REMOVED] rich in vitamins and minerals such as: vitamin B2 - 13.3%, vitamin B6 - 17%, vitamin C - 23.3%, vitamin K - 136.4%, potassium - 50.4%, calcium - 43.7 %, magnesium - 48.5%, phosphorus - 21.6%, iron - 160.3%, manganese - 281.3%, copper - 112.7%, zinc - 11.8%

Benefits of Ground Black Pepper [PRODUCT REMOVED]

• Vitamin B2 participates in redox reactions, increases the susceptibility of color by the visual analyzer and dark adaptation. Insufficient consumption vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, a violation of light and twilight vision.
• Vitamin B6 participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, maintaining a normal level of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Vitamin C participates in redox reactions, functioning immune system promotes the absorption of iron. Deficiency leads to friable and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
• Vitamin K regulates blood clotting. A lack of vitamin K leads to an increase in blood clotting time, reduced content prothrombin in the blood.
• Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, participates in the processes of carrying out nerve impulses, pressure regulation.
• Calcium is the main component of our bones, acts as a regulator nervous system involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain calcium, potassium and sodium homeostasis. Lack of magnesium leads to hypomagnesemia, increased risk of developing hypertension, heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates the acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the flow redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by growth retardation, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
• Copper is part of the enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing tissues of the human body with oxygen. Deficiency is manifested by violations of the formation of cardio-vascular system and skeleton, the development of connective tissue dysplasia.
• Zinc is part of more than 300 enzymes, is involved in the synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient intake leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

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