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Scientific Evaluation of the Role of Ocimum sanctum in Ayurvedic 147
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CHAPTER 7
Most Modern Approach to the
Phytochemical Evaluation and
Use of Pepper Species in
Ayurvedic Formulations
RASHMI SINGH,
a
HAAMID RASHEED,
a
SUHAIL AHMED,
a
HARJEET SINGH
b
AND ALOK SHARMA*
a
a
ISF College of Pharmacy, Moga Ghal Kalan Ferozpur GT Road, Moga,
Punjab 142001, India;
b
Central Counc il for Research in Ayurvedic
Sciences, Ministry of AYUSH, Jhansi 263645, India
*Email: alokalok22@gmail.com
7.1 Background: Black Pepper
Piper nigrum (P. nigrum) belongs to the family Piperaceae, and is commonly
known as the king of spices. Black pepper is one of the most important and
widely used spices in the world, and is cultivated in over 26 countries, which
together produce about 315000–320 000 tons of pepper (black and white).
1
It
is indigenous to India and broadly cultivated in Assam, Kerala, Karnataka,
and Maharashtra. It is recognized as a well-known seasoning ingredient, which
provides a vigorous, spicy flavour to dishes (Figure 7.1). Among the phyto-
constituents in black pepper are alkaloids, volatile oils, carbohydrates, pro-
teins, and starches. Numerous studies have found that piperine has
anticarcinogenic, antioxidant, antiulcer, antithyroid, antiinflammatory, and
antibacterial properties.
2
Black pepper also protects against diabetes-induced
oxidative stress, decreases mitochondrial lipid peroxidation, inhibits aryl
Chemistry, Biological Activities and Therapeutic Applications of Medicinal Plants in Ayurveda
Edited by Augustine Amalraj, Sasikumar Kuttappan and Karthik Varma A. C.
r The Royal Society of Chemistry 2023
Published by the Royal Society of Chemistry, www.rsc.org
148
https://t.me/med1917
hydroxylation, piperine influenced and activates the biomembrane to absorb a
variety of active agents, increased serum concentration, reducing mutational
events, and tumour inhibitory activity. Additionally, piperine inhibits mito-
chondrial oxidative phosphorylation, stimulates growth, and has a chemo-
preventive effect.
2
7.2 Ayurvedic Importance and Its
Ethnopharmacological Relevance
Biologically, P. nigrum is a very important species. The biological role of this
species has been explained in different experiments in which peppercorn
and secondary metabolites of P. nigrum can be used as antiapoptotic, anti-
bacterial, antidepressant, antidiarrhoeal, antiinflammatory, antimutagenic,
antioxidative, antispasmodic, antitumor, gastric ailments, hepatoprotective,
insecticidal activity, fever, and larvicidal activity.
3
In addition to respiratory
conditions, microorganism-related conditions have also been treated with it.
Traditional uses of pepper species were reported by Badmaev et al.
4
including to treat gastrointestinal issues for a long time. In the 1920s,
Bose, an acclaimed author of ‘‘Pharmacographia Indica’’, discovered that an
Figure 7.1 Black pepper encompasses Ayurveda, modern extraction methods,
phytochemicals, and their clinical trials.
Most Modern Approach to the Phytochemical Evaluation 149
https://t.me/med1917
Ayurvedic mixture containing vasaka (Adhatoda vasica) and long pepper
(Piper longum) had a stronger antiasthmatic effect.
5
An Ayurvedic formu-
lation, Trikatu, is made up of three ingredients: black pepper (P. nigrum),
long pepper (P. longum), and ginger (Zingiber officinale). This combination is
used in over 1500 Ayurvedic medications. Trikatu is a remedy for a variety of
Vata and Kapha imbalances. In addition to stimulating appetite and diges-
tion, it can improve fat metabolism, and it also can be used to treat re-
spiratory problems, gastrointestinal problems, and liver problems, including
obstructive jaundice.
6
In Ayurveda, Trikatu comes from ‘‘tri’’ in Sanskrit meaning three, and
‘‘katu’’ meaning acrids.
1
Maricha (black pepper), Peepli (long Pepper), and
Sunthi (ginger) are used in a combination of these three herbs to form an
Ayurvedic formulatio n. In Bhaisajyaratnawali, the Trikatu formulation is
formed by the three acrid herbs, together with Maricha (black pepper),
Sunthi (ginger), and Peepli (long Pepper), for the management of a lack of
taste (Arocaka), for disturbed digestion (Agnimandya and Amadosa), dis-
eases of the nose (Pinasa) and upper respiratory tract (Gala and swasa roga,
Kasa), excessive and frequent urination (Meha), oedema (Gulma), obesity
(Sthaulya), filariasis (Slipada), and skin diseases (Tvakroga) as described in
the Ayurvedic system.
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As per ancient literature, the rasayana of P. nigrum is
shown in Figure 7.2.
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7.2.1 Balancing the Doshas with Black Pepper
The three essential principles, known as dosh as (Vata, Pitta and Kapha),
are drawn from five Indian philosophical concepts. As per Ayurveda, Vata
and its subdoshas regulate input/output processes and motion, Pitta and its
subdoshas regulate throughput, turnover, and consequently energy, and
Kapha and its subdoshas regulate structure, lubrication, and storage.
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Black
pepper is a spicy condiment that adds to the spiciness of dishes. It helps
calm Kapha, balance Vata, and boost Pitta. Because of the plant’s ability to
increase heat, pepper is used to enhance Pitta dosha and diminish Vata and
Kapha doshas. Pitta dosha regulates digestion, metabolism, and energy
production, which is associated with inflammation. Pitta doshas produce
digestive fire, metabolism, and energy, and Pitta qualities have a fiery
nature. An unbalanced Pitta can trigger skin rashes, burning sensations,
peptic ulcers, excessive body heat, and indigestion. Thus, too much pepper
can cause heat and lead to unbalanced results.
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7.3 Geographical Distribution
The genus Piper is the largest of the Piperac eae, with about 3000 species
identified, and is widely distributed in tropical and subtropical regions. It is
used as a traditional medicine in several countries, mainly in Asia, Africa,
and South America. India, Brazil, Indonesia, Malaysia, Vietnam, China, and
Sri Lanka are the largest producers of black pepper. Since ancient times, its
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fruits have been used in India as flavouring agents. Geographically, it is
native to India and cultivated widely in Assam, Kerala, and Karnataka.
Furthermore, the Western Ghats of South India are the primary location for
the cultivation of black pepper.
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7.4 Botanical Description
Peppercorns (P. nigrum) are the dried fruit of a flowering vine, and are widely
used as a culinary ingredient. Spices are produced from the fruits, which
yield black, white, and green peppercorns. The flowers are oval and produce
clusters, or spikes, plants bear alternate leaves and 50 to 150 flowers. The
fruits are spherical, green and ripen to red, and the fruits mature on the
flower spike. Black pepper can grow to 10 m in height, but under cultivation
it is typically limited to 4 m. The perennial plant can live for over 30 years,
but the commercial lifespan is about 12–20 years. A native of South and
Southeast Asia, Madagascar pepper is also known as black pepper.
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Dried
unripe fruit of the black pepper is shown in Figure 7.3.
Figure 7.2 As per ancient literature the rasayana of Piper nigrum. Reproduced from
ref. 85 with permission from Caraka Samhita.
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