Bioactive Properties, Bioavailability Profiles, and Clinical Evidence of the Potential Benefits of Black Pepper (<i>Piper nigrum</i>) and Red Pepper (<i>Capsicum annum</i>) against Diverse Metabolic Complications
Phiwayinkosi V. Dludla,
Ilenia Cirilli,
Fabio Marcheggiani,
Sonia Silvestri,
Patrick Orlando,
Ndivhuwo Muvhulawa,
Marakiya T. Moetlediwa,
Bongani B. Nkambule,
Sithandiwe E. Mazibuko-Mbeje,
Nokulunga Hlengwa,
Sidney Hanser,
Duduzile Ndwandwe,
Jeanine L. Marnewick,
Albertus K. Basson,
Luca Tiano
Affiliations
Phiwayinkosi V. Dludla
Cochrane South Africa, South African Medical Research Council, Tygerberg 7505, South Africa
Ilenia Cirilli
Department of Life and Environmental Sciences, Polytechnic University of Marche, 60131 Ancona, Italy
Fabio Marcheggiani
Department of Life and Environmental Sciences, Polytechnic University of Marche, 60131 Ancona, Italy
Sonia Silvestri
Department of Life and Environmental Sciences, Polytechnic University of Marche, 60131 Ancona, Italy
Patrick Orlando
Department of Life and Environmental Sciences, Polytechnic University of Marche, 60131 Ancona, Italy
Ndivhuwo Muvhulawa
Cochrane South Africa, South African Medical Research Council, Tygerberg 7505, South Africa
Marakiya T. Moetlediwa
Department of Biochemistry, North-West University, Mafikeng Campus, Mmabatho 2735, South Africa
Bongani B. Nkambule
School of Laboratory Medicine and Medical Sciences, University of KwaZulu-Natal, Durban 4000, South Africa
Sithandiwe E. Mazibuko-Mbeje
Department of Biochemistry, North-West University, Mafikeng Campus, Mmabatho 2735, South Africa
Nokulunga Hlengwa
Department of Biochemistry and Microbiology, University of Zululand, KwaDlangezwa 3886, South Africa
Sidney Hanser
Department of Physiology and Environmental Health, University of Limpopo, Sovenga 0727, South Africa
Duduzile Ndwandwe
Cochrane South Africa, South African Medical Research Council, Tygerberg 7505, South Africa
Jeanine L. Marnewick
Applied Microbial and Health Biotechnology Institute, Cape Peninsula University of Technology, Bellville 7535, South Africa
Albertus K. Basson
Department of Biochemistry and Microbiology, University of Zululand, KwaDlangezwa 3886, South Africa
Luca Tiano
Department of Life and Environmental Sciences, Polytechnic University of Marche, 60131 Ancona, Italy
The consumption of food-derived products, including the regular intake of pepper, is increasingly evaluated for its potential benefits in protecting against diverse metabolic complications. The current study made use of prominent electronic databases including PubMed, Google Scholar, and Scopus to retrieve clinical evidence linking the intake of black and red pepper with the amelioration of metabolic complications. The findings summarize evidence supporting the beneficial effects of black pepper (Piper nigrum L.), including its active ingredient, piperine, in improving blood lipid profiles, including reducing circulating levels of total cholesterol, low-density lipoprotein cholesterol, and triglycerides in overweight and obese individuals. The intake of piperine was also linked with enhanced antioxidant and anti-inflammatory properties by increasing serum levels of superoxide dismutase while reducing those of malonaldehyde and C-reactive protein in individuals with metabolic syndrome. Evidence summarized in the current review also indicates that red pepper (Capsicum annum), together with its active ingredient, capsaicin, could promote energy expenditure, including limiting energy intake, which is likely to contribute to reduced fat mass in overweight and obese individuals. Emerging clinical evidence also indicates that pepper may be beneficial in alleviating complications linked with other chronic conditions, including osteoarthritis, oropharyngeal dysphagia, digestion, hemodialysis, and neuromuscular fatigue. Notably, the beneficial effects of pepper or its active ingredients appear to be more pronounced when used in combination with other bioactive compounds. The current review also covers essential information on the metabolism and bioavailability profiles of both pepper species and their main active ingredients, which are all necessary to understand their potential beneficial effects against metabolic diseases.
