Piperine
Encyclopedia : P : PI : PIP : Piperine
Piperine (C17H19NO3) is the alkaloid responsible for the taste and smell of black pepper. It has also been used in some forms of traditional medicine and as an insecticide.
Piperine has been found to inhibit human P-glycoprotein and CYP3A4, enzymes important for the metabolism and transport of xenobiotics and metabolites (PMID 12130727). In animal studies, piperine also inhibited other enzymes important in drug metabolism (PMID 3917507, PMID 8347144). By taking advantage of these inhibitory activities in drug metabolism, piperine has been marketed under the Bioperine® brand as an adjunct for increasing bioavailability of various dietary supplements. Notably, piperine may enhance bioavailability of curcumin by 2000% (PMID 9619120).
Due to its effects on drug metabolism, piperine should be taken cautiously (if at all) by individuals taking other medications.
See also
- Capsaicin, the active chemical in chile peppers
- Piperidine, a cyclic six-membered amine that results from hydrolysis of piperine
External links
- For a full list of external links to MSDSs, spectroscopic data, commercial chemicals suppliers etc. for this compound, see [Chemical sources].
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