Evidence supporting the use of: Black Pepper and White Pepper
For the health condition: Cough (general)

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Synopsis

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

Black pepper (Piper nigrum) and white pepper (which is produced from the same plant but processed differently) have a long history of use in traditional medicine systems, particularly in Ayurveda and Traditional Chinese Medicine, for the management of cough and other respiratory ailments. Black pepper is often combined with honey or other herbs as a home remedy to help relieve cough. The rationale is primarily based on its pungent, warming properties, which are believed to stimulate circulation, loosen mucus, and promote expectoration. Piperine, the active compound in black pepper, has demonstrated some anti-inflammatory and antimicrobial properties in laboratory studies, though there is limited direct clinical evidence in humans for its efficacy in treating cough specifically. Scientific studies on the use of black or white pepper for cough are sparse, and most evidence remains anecdotal or based on traditional usage rather than rigorous clinical trials. Overall, while black and white pepper are commonly used for cough in traditional practices, the scientific evidence supporting their effectiveness is limited, justifying a moderate rating.

More about Black Pepper and White Pepper
More about Cough (general)

Other ingredients used for Cough (general)

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basil
benegut perilla (proprietary)
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Products containing Black Pepper and White Pepper

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