Synopsis

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

Black pepper (Piper nigrum) has a longstanding history in traditional medicine systems, particularly Ayurveda and Traditional Chinese Medicine, for its role in supporting digestive health and alleviating symptoms of dyspepsia (indigestion). Traditionally, black pepper is believed to stimulate the digestive fire ("agni" in Ayurveda), promote the secretion of digestive enzymes, and reduce gas and bloating. These uses are largely based on centuries of empirical observation within these systems.

From a scientific standpoint, black pepper contains the active compound piperine, which has been shown in some in vitro and animal studies to increase the secretion of digestive enzymes from the pancreas, and to enhance gastrointestinal motility. However, human clinical trials specifically evaluating black pepper or piperine for dyspepsia are limited and of low quality. Some studies suggest that piperine may increase the bioavailability of other substances by influencing intestinal permeability and enzyme activity, but direct evidence for its efficacy in treating dyspepsia in humans is lacking.

Overall, the use of black pepper for dyspepsia is primarily justified by its traditional use rather than robust scientific validation. While there are plausible mechanisms and some preclinical data, the clinical evidence remains weak, and further research is needed to establish its efficacy and safety for this indication.

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