Study Supports Piperine Against Fat Formation


The constituent of black pepper may interfere with the formation of new fat cells.

Black pepper extract and its constituent piperine may inhibit the maturation of fat cells, according to a South Korean study.

Piperine is an alkaloid in black pepper that gives the ingredient its spicy characteristic. The two ingredients are often marketed for potential benefits to weight management, including thermogenic properties.

Using computer models and laboratory tests, researchers from Sejong University in Seoul concluded that both black pepper extract and piperine may have the ability to interfere with genes that control the formation of new fat cells from preadipocytes. The researchers added that the effect appears to take place without toxicity.

The new study on black pepper extract, piperine, and fat growth has been published in the Journal of Agricultural Food and Chemistry.

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