Piperine

Piperine is an alkaloid that gives black pepper and long pepper much of their pungency. It also influences the absorption and metabolism of some drugs.

TRPV1: TRPV1 is an ion channel on sensory neurons that responds to heat, acidity, and several pungent compounds. Piperine activates this heat-sensitive channel, contributing to the burning sensation of pepper.
Black pepper: Black pepper is the dried fruit of Piper nigrum, widely used as a pungent spice. Its familiar pungency comes largely from piperine.
Piperaceae: Piperaceae is a flowering-plant family that includes black pepper and long pepper. Piperine occurs in pungent fruits of several species in this family.
Chavicine: Chavicine is a stereoisomer of piperine found in pepper and associated with pepper’s pungency. Its different molecular arrangement and instability distinguish it from piperine.
TRPA1: TRPA1 is an ion channel on sensory neurons activated by irritants and some pungent chemicals. Its activation by piperine contributes to pepper’s sharp, irritating sensation.
Long pepper: Long pepper is the dried fruit of Piper longum and related species, used as a spice and in traditional medicine. Like black pepper, it contains piperine and produces pungency.
Piper nigrum: Piper nigrum is a climbing vine whose dried fruits are the spice known as black pepper. Its fruits are the principal commercial source of piperine.
Piperettine: Piperettine is a pungent piperamide found in some pepper species. It is a related pepper alkaloid, but it is chemically distinct from piperine.
Piperine biosynthesis: Piperine biosynthesis is the plant pathway that assembles piperine from piperoyl and piperidine precursors. This pathway explains how pepper plants produce the compound.
Bioavailability: Bioavailability is the fraction of an administered substance that reaches systemic circulation in an active form. Piperine is studied for altering the bioavailability of some drugs and nutrients.

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