Piperine, the principal bioactive component in black pepper (Piper nigrum), has a long history of use in traditional medicine systems such as Ayurveda and Traditional Chinese Medicine for managing digestive discomfort, including indigestion. Traditional practitioners have used black pepper to stimulate appetite, enhance digestive fire ("Agni"), and reduce symptoms like bloating and flatulence. The rationale is that piperine may stimulate the secretion of digestive enzymes in the pancreas and intestines, thereby facilitating digestion.

Scientific evidence directly supporting piperine's efficacy for indigestion in humans is limited. Some in vitro and animal studies have shown that piperine can increase gastric juice secretion and enhance the activity of digestive enzymes, suggesting a plausible mechanism for its traditional use. However, rigorous clinical trials in humans evaluating piperine specifically for indigestion or dyspepsia are lacking. Most human research focuses on piperine’s role in nutrient absorption and drug bioavailability rather than its effects on digestive symptoms themselves.

In summary, while there is a strong traditional basis for using piperine to support digestion and relieve indigestion, scientific validation remains preliminary and limited in quality. Its use for indigestion is primarily justified by historical practice rather than robust clinical research.