Is Black Pepper Healthy? Here ’s What the Science Says

Like salt, black pepper sits on almost every kitchen table or countertop in America. But while whole books have been written about sodium consumption and human health, black pepper and its compounds have garnered little attention from experts. But pepper probably deserves more scrutiny. Some research has linked black pepper marinades to the elimination of heterocyclic amines, or HCAs, which are the cancer-causing chemicals that form when meat is charred or cooked at high temperatures. A group at Kansas State University found that mixing one gram of fine black pepper with 100 grams of ground beef—which works out to about a teaspoon of black pepper per half-pound of meat—almost completely eliminated the formation of HCAs during cooking. While that much pepper may be too pungent for some, the study author says that mixing pepper with oregano, rosemary, and other herbs in the same spice-to-meat ratio should provide the same carcinogen-lowering benefits. Pepper may also aid digestion. “There are a number of animal studies that indicate some potential benefit for the gastrointestinal tract,” says Keith Singletary, professor emeritus of nutrition at the University of Illinois, who wrote an overview on the research on pepper. (The paper was funded by the McCormick Science Institute, which studies the benefits of spices.) While the evidence isn’t always consistent, some of it suggests that black pepper may stimulate the secretion of digestive enzymes tha...
Source: TIME: Health - Category: Consumer Health News Authors: Tags: Uncategorized Diet/Nutrition Source Type: news

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Source: Frontiers in Pharmacology - Category: Drugs & Pharmacology Source Type: research
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Source: Frontiers in Immunology - Category: Allergy & Immunology Source Type: research
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Source: TIME: Health - Category: Consumer Health News Authors: Tags: Uncategorized Research Source Type: news
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