The key compound that gives black pepper its distinctive kick has been found to block the formation of new fat cells.
New research published in the American Cancer Society’s Journal of Agricultural and Food Chemistry said piperine is the likely reason consumption of black pepper reduces fat levels in the blood stream and may have other health benefits.
Lead research Soo-Jong Um and colleagues noted pepper has been used for centuries in traditional Eastern medicine to treat gastrointestinal distress, pain, inflammation and other disorders.
But the new study is the first to explain why.
Um’s laboratory studies found piperine interferes with genes that control the formation of new fat cells. It may also set off a metabolic chain reaction that helps keep fat in check.
Researchers said the finding may lead to wider use of piperine or black pepper extracts in fighting obesity and related diseases.