piperine

These include piperine, which gives black pepper the hot taste.

Piperine may be able to fight certain parasites that can infect people.

Indian long pepper contains a chemical called piperine.

The exact mechanism of piperine's bioavailability enhancing abilities is unknown.

In animal studies, piperine also inhibited other enzymes important in drug metabolism.

Notably, piperine may enhance bioavailability of curcumin by 2000% in humans.

Because much of pepper's bite comes from piperine, a chemical concentrated in the skin, white pepper is less pungent than black.

It is related to pyridine, and is obtained by the decomposition of piperine.

The effect of piperine on pharmacokinetics of phenytoin in healthy volunteers.

In most cases, ginger acts synergistically with piperine.

It is one of the four diastereomeric geometric isomers of piperine.

Refined piperine, by weight, is about one percent as hot as the capsaicin in chili peppers.

Besides the antibiotics rifampicin and isoniazid it contains piperine.

Like other members of the pepper family, Ashanti peppers contain 5-8% of the chemical piperine which gives them their 'heat'.

Two main sources of this sensation are capsaicin from chili peppers and piperine from black pepper.

Numerous approaches to increasing curcumin bioavailability have been explored, including the use of adjuvants like piperine.

Pepper can also lose flavour when exposed to light, which can transform piperine into nearly tasteless isochavicine.

Like piper nigrum, the fruits contain the alkaloid piperine, which contributes to their pungency.

Quercetin, a flavonoid from fruits and leaves, acts like curcumin and piperine.

The toxic compound piperidine is given off during the base-hydrolysis of piperine and as-such, safety precautions should be taken.

The poisoning inspires him to add pepper to the dinner meal, since pepper would act as an insecticide due to the piperine in it.

Pharmacokinetic interaction of a single dose of piperine with steady-state carbamazepine in epilepsy patients.

The spiciness of black pepper is due to the chemical piperine, not to be confused with the capsaicin that gives fleshy peppers theirs.

By inhibiting drug metabolism, piperine may increase the bioavailability of various compounds and alter the effectiveness of some medications.

Permeability characteristics of piperine on oral absorption-an active alkaloid from peppers and a bioavailability enhancer.