Evidence supporting the use of: Black Pepper and White Pepper
For the health condition: Colds (with fever)

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Synopsis

Source of validity: Traditional
Rating (out of 5): 2

Black pepper (Piper nigrum) and white pepper (which is simply the seed of the same plant with the outer skin removed) have been traditionally used in various cultures, especially in Ayurvedic and Traditional Chinese Medicine, as remedies for colds and fever. The warming and “pungent” qualities of black pepper have been believed to help stimulate circulation, promote sweating, relieve nasal congestion, and “break up” mucus, all of which are considered beneficial when treating colds accompanied by fever. In traditional Ayurvedic texts, black pepper is often recommended in formulations like “Trikatu,” a blend with ginger and long pepper, aimed at balancing the “doshas” and supporting respiratory health.

From a scientific perspective, there is limited evidence directly supporting the use of black or white pepper for treating colds with fever. Piperine, the active compound in black pepper, has demonstrated some anti-inflammatory and immunomodulatory properties in laboratory studies, and black pepper extracts have mild antimicrobial effects. However, high-quality human clinical trials evaluating its direct efficacy for colds or fever are lacking. Most supportive data remains preclinical, and thus, while the traditional use is well-documented, scientific validation remains weak.

In summary, the use of black and white pepper for colds with fever is primarily justified by tradition, with some preliminary scientific rationale but little direct clinical evidence.

More about Black Pepper and White Pepper
More about Colds (with fever)

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