Black Pepper Fruit Extract,China LLT price supplier

Black Pepper Fruit Extract   

 

 

Name: Black Pepper Extract Powder
Botanical Source: Piper nigrum L.
Maker Compounds: 95% Piperine
Molecular Formula: C17H19NO3
Molecular Weight: 285.34
Test Method: HPLC
Color: Yellow
Part Used: fruit
Appearance: Crystal
Ash Content: ≤5%
Extract solvent: Ethanol & Water
Drying Method: Spray Dying
Particle Size: NLT100%Through 80 mesh
Loss on Drying: ≤ 5.0%
Bulk Density: 40-60g/100ml
Arsenic: ≤2ppm
Lead: ≤2ppm
Total Plate Count: ≤1000cfu/g
Total yeast & Mold: ≤100cfu/g

 

 

 

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Black Pepper Extract Benefits

 

What is Black Pepper Extract?

Black pepper extract (bioperine) is a pure form of piperine which is derived from the fruits of black pepper. Piperine is an alkaloid. Black pepper is also known as Piper nigrum L and Piper longum L (long pepper).

Benefit of Black Pepper

Black pepper is beneficial in a number of ways. Some possible benefits are the elimination of hemorrhoids. It also helps to alleviate gas and constipation. Bioperine increases the body's efficiency in the uptake of nutrients.

Some of the proven benefits of black pepper are not commonly known. Black pepper promotes urination, has an anti-bacterial effect. It also has an anti-oxidant effect and helps stimulate the breakdown of fat cells. It may also help prevent migraine headaches.

Black Pepper Fat Burner

Black pepper has the potential to stimulate gastric secretions and raise metabolic rate. By increasing metabolism, the body burns fat at a faster than normal rate.

Studies show that eating spicy foods like black pepper increase metabolism rate by as much as 8% for hours after you eat them.

Black Pepper Weight Loss

Black pepper is effective for weight loss, because of its ability to increase the metabolic rate. This means that the body burns calories faster, which results in weight loss.

Black pepper is an ingredient found in many natural weight loss supplements and is recommended for those needing to lose a few extra pounds.

 

 

 

Black Pepper Offers a Powerful Boost to Overall Health at a Very Low Cost

 

Black pepper does a whole lot more than hang around with salt. Researchers have recently found that black pepper can reduce the perception of pain, reduce inflammation, and combat arthritis. These discoveries follow other studies showing black pepper can block complications from diabetes, act as a powerful antioxidant and fight off colon cancer. Black pepper has been shown to substantially increase the bioavailability of nutrients from food and supplements, providing more nutrients for each dollar spent. All this makes sprinkling black pepper on food one of the easiest and most economical interventions people can make to boost their overall health status.

 

Piperine, the active phenolic compound in black pepper extract, was studied to determine its anti-inflammatory and anti-arthritic effects as well as its ability to reduce the perception of pain. Piperine inhibited the expression of pro-inflammatory interleukin 6, and MMP13, a gene involved in the promotion of arthritis and metastasis. It reduced the production of a pro-inflammatory prostaglandin, even at a very low dose. When given to arthritic rats, piperine significantly reduced perception of pain and arthritis symptoms. Histological examination showed that piperine significantly reduced the inflammation in their joints.

 

Protein glycation is a process in which sugar molecules bond to protein molecules without enzymatic control. The result is the accumulation of end products that speed aging and the degeneration caused by diabetes. Scientists from the National Institute of Nutrition in India evaluated the ability of extracts from various plant-based foods to prevent the accumulation of advanced glycation end products. Black pepper, ginger, cumin, cinnamon, and Green tea where the only extracts tested what showed significant ability to inhibit these end products.

 

The same research team investigated the ability of plants to modify aldose reductase activity, one of the mechanisms implicated in the development of various secondary complications of diabetes. Although various synthetic inhibitors of aldose reductase have been created, none of them has been effective when used clinically. Extracts from 22 plants were tested and 10 showed considerable inhibitory potential, with the greatest potential shown by black pepper, spinach, cumin, fennel, lemon, and basil.

 

 

 

Black pepper has been highly valued for thousands of years

 

Before the invention of patent medicines and drugs, when people kept themselves well through the use of natural substances, the best of the natural healing compounds were afforded the highest prestige. The New Testament of the Bible tells of the gold, frankincense and myrrh brought by the Maji to the infant Jesus. This tells us that frankincense and myrrh, substances from trees, were valued comparably to gold.

 

Black pepper has played a similarly important role throughout history and has been prized since ancient times. It was held in such high esteem that it was not only used as a seasoning, but as a currency and offering. Taxes and ransoms could be paid in black pepper.

 

 

 

Certification Of Analysis

Item	Specification	Method                Result
Physical Property
Appearance	Fine powder	Organoleptic            Conforms
Color	Yellow	Organoleptic            Conforms
Odour	Characteristic	Organoleptic            Conforms
Mesh Size	100% through 80% mesh size	USP32<786>            Conforms
General Analysis
Identification Resveratrol Loss on Drying	Identical to R.S. sample 99% ≤5.0%	HPTLC HPTLC                    Eur.Ph.6.0[2.8.17]	Conforms  99.08%  3.11%
Ash	≤5.0%	Eur.Ph.6.0[2.4.16]        3.62%
Contaminants
Solvents Residue	Meet Eur.Ph6.0<5.4>	Eur.Ph 6.0<2.4.24>       Conforms
Pesticides Residue	Meet USP32<561>	USP32<561>            Conforms
Lead(Pb)	≤3.0mg/kg	Eur.Ph6.0<2.2.58>ICP-MS      2.32
Arsenic(As)	≤2.0mg/kg	Eur.Ph6.0<2.2.58>ICP-MS      1.4
Cadmium(Cd)	≤1.0mg/kg	Eur.Ph6.0<2.2.58>ICP-MS      0.8
Mercury(Hg)	≤0.1mg/kg	Eur.Ph6.0<2.2.58>ICP-MS     0.06
Microbiological
Total Plate Count	≤1000cfu/g	USP30<61>                 120
Yeast &Mold	≤100cfu/g	USP30<61>                  50
E.Coli.	Negative	USP30<62>             Conforms
Salmonella	Negative	USP30<62>             Conforms
Shelf Life	24 months under the conditions below, no antioxidant used

 

Packing

1.Packing: By 25kgs/drum, inner by double plastic bag.

2. Storage: Stored in a cool & dry well-closed container, keep away from moisture and strong light/heat.

3. Shelf life: Two years under well storage situation.

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