Black pepper (scientific name: Piper nigrum), a flowering vine of the Piperaceae family, also known as Kurokawa, is native to the Malabar Coast of India. Its fruity flavor is pungent and is one of the first spices used by people.

The same fruit is also the raw material for white, red and green pepper. Black pepper is native to South India and is widely grown there and in other tropical regions. The fruit of the black pepper is black-red in color when ripe and contains a seed; the fruit dries to a 5-millimeter-diameter peppercorn drupe.

It is also used medicinally as an anthelmintic and for *** gastric secretion. Pepper has a long and extensive history of cultivation in the tropical region of Southeast Asia, has long been recognized as an excellent product. It is an important trade commodity between India and Europe, and a medium of exchange. In ancient Greece and Rome also enlisted pepper as tribute. In the Middle Ages, the Venetians and Genoese monopolized the pepper trade, thus prompting people to look for voyages to the Far East.

Basic introduction Chinese name: Black Pepper Latin name: Piper nigrum Alias: Pepper World: Botany Phylum: Angiosperms Phylum: Dicotyledonous Plant Order: Piperaceae Family: Piperaceae Genus: Piper spp. Distribution: distributed in the tropics, subtropics English name: Black Pepper Morphological features, growth environment, distribution, physiological functions, antibacterial effect, antioxidant activity, antitumor activity, antioxidant activity, antitumor activity, antioxidant activity, antitumor activity. Morphological Characteristics Flowers Flowers are polygamous, usually monoecious; inflorescences are opposite to leaves, shorter than leaves or as long as leaves; pedicels are subequal to petioles, glabrous; bracts are spatulate-oblong, 3-3.5 cm long, ca. 0.8 mm wide at middle, broad and rounded at tip, separated from inflorescence rachis by a small, rounded bract; bracts are spatulate-oblong, 3-3.5 cm long, ca. 0.8 mm wide at middle, broad and rounded at top. bracts, separated from the inflorescence axis, shallowly cupular, narrowly united with the inflorescence axis, separated only by the margins; stamens 2, anthers reniform, filaments stubby; ovary globose, stigmas 3-4, sparsely 5. Black pepper Fruit Berries globose, sessile, 3-4 mm in diam. red at maturity, drying to black when immature. Stem Stem and branches glabrous, nodes conspicuously expanded, often bearing rootlets. Leaves Leaves thick, subleathery, broadly ovate to ovate-oblong, rarely suborbicular, 10-15 cm long, 5-9 cm wide, apical mucronate, basal rounded, often slightly oblique, both surfaces glabrous; nerves 5-7, rarely 9, uppermost pair alternate, emanating from the midvein 1.5-3.5 cm from the base, the rest emanating from the base, the outermost pair extremely tender, reticulate veins conspicuous; petioles distinct. Reticulated veins conspicuous; petiole 1-2 cm, glabrous; leaf sheaths prolonged, often half as long as petiole. Growing environment Positive species, preferring light, also slightly tolerate shade and humidity, strong cold resistance, to moist and fertile slightly acidic sandy soil grows best. Distribution range Native to Southeast Asia, now widely planted in tropical areas. Black pepper (Piper nigrum) hand drawing China Guangxi, Guangdong, Yunnan, Hainan, Taiwan and other places are cultivated. Autumn to the following spring when the fruit at the base of the cob begins to turn red, cut off the cob, sun-dried or dried, remove the fruit, because of the black-brown color, known as black pepper, aromatic, pungent taste. Physiological Functions Bacteriostatic Effects Pepper has broad-spectrum bacteriostatic properties, and the extracts of pepper fruits and leaves have strong bacteriostatic effects on certain plant pathogenic bacteria and common microorganisms in food. It has been reported that the essential oil of black pepper has inhibitory effect on the growth of mycelium of five pathogenic bacteria, namely, pear black spot, wheat blast, tomato gray mold, pepper wilt and watermelon wilt, and the acetone extract of pepper leaves has inhibitory effect on the growth of mycelium of Dioscorea anthracis up to 83.64%; pepper extract has inhibitory effect on the growth of Escherichia coli, Bacillus subtilis, Staphylococcus aureus, Salmonella spp, yeasts, and Aspergillus niger. The ethanol extracts of Piper betle also showed strong inhibitory effects on 176 bacterial strains from 12 different genera in the oral cavity. Antioxidant activity Pepper fruits and leaves have antioxidant activity. Black and white pepper essential oils have the ability to scavenge superoxide anion radicals, hydroxyl radicals and linoleic acid lipid peroxidation. Within a certain concentration range, the ability of black and white pepper essential oils to scavenge superoxide anion radicals is stronger than that of BHT, PG and VC, and the antioxidant property of black pepper essential oil is stronger than that of white pepper essential oil; the scavenging rate of black and white pepper oleoresin on DPPH can reach 80%, and it has a better antioxidant effect on lard and sesame oil. Black and white pepper oleoresin can remove DPPH- up to 80%, and has better antioxidant effect on lard and sesame oil. The DPPH-scavenging capacity of the extracts of Piper betle leaves was strong, and among the different maturity levels of Piper betle leaves, the antioxidant capacity of the old and young leaves was higher, and there might be more water-soluble and alcohol-soluble antioxidant substances; the antioxidant activity of Piper betle leaves was evaluated by the O2-scavenging capacity (ORAC) method, and the results showed that the scavenging capacity of Piper betle leaves was higher than that of Piper betle fruits (Piper betle fruits, white pepper, and black pepper), and the antioxidant activity of Piper betle leaves was higher than that of Piper betle fruits, white pepper, and black pepper. The high antioxidant activity of the leaves of Piper betulae indicates that it has a high developmental value. Antitumor activity The antitumor activity of pepper is mainly attributed to the alkaloid components containing piperidine, piperine has the antitumor activity of inhibiting the proliferation and inducing apoptosis of human gastric cancer SGC-7901 cells and human He PG2 hepatocellular carcinoma cells, and it has a significant apoptosis-inducing effect on human hepatocellular carcinoma SMMC-7721 cells; piperine inhibits the proliferation of colon adenocarcinoma cells effectively when its concentration is higher than 100 μmol/L; piperine inhibits the proliferation of adenocarcinoma cells in the colon. When the concentration of piperine was higher than 100 μmol/L, it could effectively inhibit the proliferation of colon adenocarcinoma cells; piperine significantly increased the growth inhibition and apoptosis-promoting effect of cisplatin on lung adenocarcinoma A549 cells, and decreased the expression of MMP-2 and VEGF, which may inhibit the migration of lung cancer cells. Other physiological activities Pepper also has a variety of physiological activities, such as anticonvulsant, anti-obesity, antidepressant and so on. Piperine is one of the common broad-spectrum anticonvulsant drugs in the clinic, and the alcoholic extract of white pepper can anticonvulsant MES convulsions, with a maximum anticonvulsant rate of 50%. When the dose of white pepper extract is 76 g/kg, it produces an effect at 0.75 h, and reaches the peak time at 1 h, which can last for 5 h. Piperine can not only reduce the body weight of the model mice (high-fat-induced mice) but also reduce the triglycerides in the blood, total cholesterol, LDL, VLDL, and adiposity, but also increased the level of high-density lipoprotein (HDL), which has a positive effect in the treatment of obesity. In addition, the aqueous extract of pepper has a positive effect on digestive disorders, and the methanol extract of pepper fruits has anxiolytic and antidepressant effects. Exploitation and Utilization Food Field 1 Food Primary Processing Field The black and white pepper grains and black and white pepper powder on the market are the most common primary processing products of pepper, which mainly play the role of seasoning in the food field, whether it is cooking chicken, pan-frying fish, marinating ducks, making soups, or stir-frying vegetables, boiling radish, simmering lotus root and so on, putting an appropriate amount of pepper into the dishes can remove the fishy smell, improve the aroma, inhibit the foreign flavor and putrefaction. Pepper is a very important raw material in western cuisine, especially in western meat processing, creating a series of black pepper products, including "black pepper beef double humerus", "black pepper duck", "black pepper money belly", "black pepper duck", "black pepper duck", "black pepper duck", "black pepper duck", "black pepper duck" and "black pepper". ", "black pepper duck breast seasoning products" and "black pepper steak" and other products, of which "black pepper steak" is the most familiar and one of the most popular products in Western cuisine. Black pepper steak" is one of the most familiar and popular products in western cuisine. Overseas attaches great importance to the development of pepper products, India is one of the main producers of pepper, the development of including canned or bottled brine green pepper, dehydrated green pepper, pepper oil resin and green pepper pickles and other products, Malaysia to develop products including brine pepper, vinegar soaked green pepper, dehydrated green pepper, dry frozen green pepper, quick-frozen green pepper, green pepper noodles and so on. 2 Food deep-processing field Among the deep-processed products of pepper, piperine, white pepper oil, black pepper oil, white pepper oleoresin, black pepper oleoresin and black pepper extract have been listed in the standard of food additives (GB 2760-2104). In the pepper oil resin, almost all the aroma and spicy substances in pepper are included, and its flavor and aroma are equivalent to 50 times the quality of pure pepper powder, which can be directly used in food instead of pepper, and the most common ones in the market are the black and white pepper oleoresin under the brand name of "XueMeiLong", which can be used in compound seasoning, food flavor, flavor packets, seasoned meat cakes, and other food products. The product can be used in compound seasonings, food flavors, flavor packets, seasoned meat patties, flavorful sauces and black pepper steak, and so on. Domestic development of pepper products have been marketed include black pepper steak sauce and black pepper juice, other products including pepper fruit sauce, fried pepper fruit and so on is still in the laboratory stage. Overseas deep processing of pepper products, Malaysia developed a pepper candy, pepper sauce, pepper cakes, pepper tofu, pepper mayonnaise, pepper ice cream, etc.; Khmer Kampot pepper tea is popular in the international market, by the consumer's popularity, Confirel launched the Kampot pepper tea, including purebred Kampot pepper tea, Kampot pepper tea with jasmine, Kampot pepper tea with vanilla, with natural fruit of the Kampot pepper tea, with the Kampot pepper tea. Kampot pepper tea with natural fruits and Kampot pepper tea with ginger; in our market has been able to see the foreign pepper products include lemon pepper seasoning from the United States and white pepper from Singapore's pork bone tea spice, black pepper crab spice, pork bone tea broth and so on. According to the physiological functions of pepper, pepper can be developed for anti-gastric disease, gastric ulcer, atherosclerosis, epilepsy, convulsions, tumors, chronic sinusitis, depression, as well as regulating blood lipids, brain function and immune function of a series of food. The use of pepper (alkali / oleoresin) can be made for rheumatism, diarrhea, pain, radiation, emergency impact, obesity, oxidative activity, as well as the regulation of menopause, blood sugar, male sexual dysfunction and more than 10 types of functional foods. 3 food preservation field spices in addition to giving food in the sensory special flavor, but also has the function of antiseptic and antiseptic. The use of 0.2 g/100m L of the aqueous extract of white pepper treatment of cooled pork through the spine has a good preservation effect, white pepper and cinnamon alcohol soluble extract of chilled chicken has a preservation effect. The development of pepper as a preservative is another way to increase the economic value of pepper. Medical field Pepper and its main components piperine and pepper oleoresin has a wide range of pharmacological effects, widely used in Ayurveda, Unani, Chinese medicine, in medicine can treat indigestion, neurasthenia, cold phlegm, cough, intestinal gas, intestinal inflammation, bronchitis, colds and rheumatism and so on. In the Indian system of herbal medicine, pepper fruit has been developed as an insect repellent, wind repellent, diuretic, digestive, stimulant and stomachic. In addition to its use in food and medicine, pepper is also widely used in cosmetics. Oshadhi Black Pepper Essential Oil from Germany can purify the skin and relieve muscle fatigue, while Rose Pepper Firming and Shaping *** Oil from Greece has the effect of lifting and shaping the body. Peppermint essential oil and black pepper soap are also commonly found in the market. Piperine has 230 ~ 400 nm ultraviolet absorption band, has a high molar absorption rate, can be developed with sunscreen cosmetics.