EU_Declaration_91050.pdf
Botanical Name: Piper nigrum L. Common name: Black pepper, Wh Read More
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Botanical Name: |
Piper nigrum L. |
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Common name: |
Black pepper, White Pepper |
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Plant family: |
Piperaceae |
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Genus: |
Piper |
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Appearance/Color: |
colourless or light coloured clear mobile liquid |
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Odor: |
crisp, fresh, peppercorn aroma, with spicy woody odor |
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Blends With: |
Peppermint, clove, wintergreen, basil, bergamot, cinnamon, lemon. |
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Origin |
India |
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Source |
Seed (Unriped) |
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Method of Extraction |
Steam Distillation |
Black pepper is native to India and is extensively cultivated there and in tropical regions. The spiciness of black pepper is due to the chemical piperine. Black pepper essential oil and its major active principle, piperine, which has the ability to enhance the digestive system and protect us against oxidative damage. The aroma of black pepper is spicy, musky, warm, and or course peppery. Its oil is mostly used as a supplement for digestive and nervous system support and wellness. For this reason, many people will use the oil as a flavouring in their cooking, just as you might with crushed black pepper.
Pepper is native to south Asia and southeast Asia and has been known to Indian cooking since at least 2000 BCE. J. Innes miller notes that while pepper was grown in southern Thailand and in Malaysia, its most important source was India, particularly the Malabar coast, in what is now the state of Kerala famous for exporting black pepper and various other spices, gets mentioned in a number of classical historical sources.
As of 2013, Vietnam was the world’s largest producer and exporter of black peppercorns, producing 163,000 tonnes or 34%of the world total of 473,000 tones (table). Other major producers include Indonesia (19%) (table). Global pepper production may very annually according to crop management, disease and weather. Vietnam dominates the export market, using almost none of its production domestically. Peppercorns are among the most widely treaded spice in the world, accounting for 20 percent of all spice imports.
Therapeutically, Black Pepper essential Oil is popularly known improve circulation and can help to ease the pain of aching muscles. It is traditionally popular for its culinary applications that account for its numerous health benefits. It is best known for its ability to spice up meals and enhance the taste of foods.
Black Pepper essential oil is a diverse oil that provides many physically and mentally stimulating properties essential to promoting human health.
Black pepper essential oil in Pharma
Emotionally, Black Pepper Essential Oil is stimulating and is a good choice for inclusion in blends intended to help enhance alertness and stamina. Black Pepper essential oil’s unique qualities provide warm sensations when applied topically. This factor makes it a perfect oil to use in a relaxing massage blend.
However, when used topically, it should be applied with caution due to its powerful warming sensation.
Essence of Black pepper essential oil
Black Pepper essential oil is a multi-purpose oil that has a variety of uses and benefits.
The sharp flavour of Black Pepper makes it an ideal addition to meats, soups, and entrees. However, because of Black Pepper’s powerful chemical components, this essential oil is much more than just a handy spice in the kitchen.
When orally ingested through food it helps the body support healthy cell function and promote healthy circulation.
The powerful and strong aroma of black pepper oil is best used in relieving from respiratory malfunctions. Inhaling the vapours can relive from block nose.
COMMON USAGE
· Improves digestion
· Promotes weight loss
· Skin care
· Respiratory relief
· Antibacterial quality
· Antioxidant potential
· Enhance bioavailability
· Improves cognitive function
· Treats peptic ulcers
· Prevents asthma and whooping cough
Pepper may cause sneezing. Patients who have undergone abdominal surgery should not add excessive pepper to their diet because it can have an irritating effect on the intestines. Black pepper should not be taken in high concentration, and if you see signs of an allergic reaction, discontinue its use and consult a doctor.
Ingredients:
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S. No |
Key Constituents |
Strength (%) |
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1 |
b-caryophyllene |
19.4-40.9 |
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2 |
(p)-Limonene |
16.4-24.4 |
|
3 |
a-pinene |
1.1-16.2 |
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4 |
b-pinene |
4.9-14.3 |
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5 |
Sabinene |
0.1-13.8 |
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6 |
b-Bisabolene |
0.1-5.2 |
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7 |
a-copaene |
0.1-3.9 |
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8 |
(E)-b-farnesene |
Tr-3.3 |
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9 |
a-cubebene |
0.2-1.6 |
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10 |
D-3-carene Tr |
15.5 |
TOXICOLOGICAL INFORMATION
Safety summary
· Hazards: skin sensitization if oxidized.
· Cautions: old or oxidized oils should be avoided.
Safety advice
Because of its combined (p)-limonene, a-pinene and d-3-carenecontent it is recommended that oxidization of black pepper oil is avoided by storage in a dark, airtight container in a refrigerator. The addition of an antioxidation to preparations containing it is recommended.
Organ-specific effects
· Adverse skin reactions: undiluted black pepper oil was moderately irritating to rabbits, but was not irritating to mice or pigs; tested at 4% on 25 volunteers it was neither irritating nor sensitizing. Autoxidation products of (p)-limonene, a-pinene and d-3-carene can cause skin sensitization. Antioxidant properties have been reported for black pepper oil. Low-level phototoxic effects reported for black pepper oil are not considered significant.
Systemic effects
· Acute toxicity: non-toxic. Black pepper oil acute oral LD50 in rats>5 g/kg; acute dermal in rabbits>5 g/kg.
· Carcinogenic/anticarcinogenic potential: black pepper oil dose-dependently inhibited aflatoxin B1-Induced adducts in calf thymus DNA, in the presence of rat liver microsomes. Black pepper oil showed moderate chemo preventive activity against human mouth epidermal carcinoma cells and mouse leukaemia cells, with respective IC50 values of 0.215 and 0.201 mg/mL. the oil contains no known carcinogens. B-caryophyllene and (p)-limonene display anticarcinogenic activity.
ECOLOGICAL INFORMATION
· Ecotoxicity: No data available
· Bioaccumulation: No data available
· Mobility in soil: No data available
· Persistence and degradability: No data available
· PBT and vPvB assessment: No data available
