Evidence supporting the use of: Black Pepper and White Pepper
For the health condition: Chills

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Synopsis

Source of validity: Traditional
Rating (out of 5): 1

Black pepper (Piper nigrum) and white pepper (the seed of the same fruit with the outer layer removed) have been used in traditional medicine systems, such as Ayurveda and Traditional Chinese Medicine, to support the treatment of chills and conditions characterized by coldness or cold sensations in the body. The rationale in these traditions is primarily based on the pungent nature of pepper, which is believed to "warm" the body and stimulate circulation. In Ayurveda, black pepper is classified as "ushna" (hot) and is thought to balance "vata" and "kapha" doshas, both associated with coldness and stagnation.

However, there is scant scientific evidence to support the use of either black or white pepper specifically for treating chills. While piperine, the active compound in pepper, has been shown to have thermogenic properties (increasing heat production in the body) and can enhance blood circulation, clinical studies directly linking pepper consumption to relief from chills are lacking. Most available evidence comes from animal studies or in vitro research, which do not directly translate to human clinical efficacy for this specific symptom. Thus, the use of black and white pepper for chills is primarily traditional and supported by a theoretical basis within those systems, but not by modern scientific validation.

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