Potential of black pepper as a functional food for treatment of airways disorders

Abdul Rehman, Malik Hassan Mehmood, Muhammad Haneef, Anwarul Hassan Gilani, Maimoona Ilyas, Bina Shaheen Siddiqui, Mansoor Ahmed

Research output: Contribution to journalArticlepeer-review

18 Citations (Scopus)

Abstract

The potential of black pepper (Piper nigrum) to cause bronchodilation was examined using in vivo and in vitro assays. HPLC fingerprint analysis of the crude extract of Piper nigrum (Pn.Cr) and its fractions showed piperine, piperidine, eugenol and catechin as plant constituents. In anaesthetized rats, Pn.Cr and piperine relieved carbachol (CCh)-induced bronchospasm. In isolated guinea-pig trachea, Pn.Cr and piperine inhibited CCh and K+ (80 mM)-induced contractions, potentiated isoprenaline concentration-response curves (CRCs) and suppressed Ca2+ CRCs. In guinea-pig atria, Pn.Cr and piperine showed stimulatory and inhibitory effects on rate and force of contraction. Its fractions showed similar activities with varied potency in the in vivo and in vitro assays. These results suggest that black pepper and piperine cause bronchodilation through dual inhibition of phosphodiesterase enzyme and Ca2+ influx, which substantiate its potential as a functional food ingredient for airway disorders.

Original languageEnglish
Pages (from-to)126-140
Number of pages15
JournalJournal of Functional Foods
Volume19
DOIs
Publication statusPublished - Dec 2015
Externally publishedYes

Keywords

  • Black pepper
  • Bronchodilator
  • Calcium channel blocker
  • Phosphodiesterase inhibitor
  • Piper nigrum
  • Piperine

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