Piperine
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| Piperine | |
|---|---|
| Image:Piperine1.png | |
| Systematic name | 1-[5-(1,3-Benzodioxol-5-yl)-1-oxo- 2,4-pentadienyl]piperidine |
| Chemical formula | C17H19NO3 |
| Molecular mass | 285.338 g/mol |
| Density | 1.193 g/cm3 |
| Melting point | 130 °C |
| Boiling point | decomposes |
| CAS number | [94-62-2] |
| SMILES | O=C(/C=C/C=C/C2=CC=C (OCO3)C3=C2)N1CCCCC1 |
| Disclaimer and references | |
Piperine (C17H19NO3) is the alkaloid responsible for much of the taste and smell of black pepper. It has also been used in some forms of traditional medicine and as an insecticide.
Piperine has been found to inhibit human P-glycoprotein and CYP3A4, enzymes important for the metabolism and transport of xenobiotics and metabolites (PMID 12130727). In animal studies, piperine also inhibited other enzymes important in drug metabolism (PMID 3917507, PMID 8347144).
Due to its effects on drug metabolism, piperine should be taken cautiously (if at all) by individuals taking other medications.
[edit] References
- Merck Index, 11th Edition, 7442.
- MSDS for piperine
[edit] External links
- General Piperine Information
- PDRhealth.com information on piperine
- Link page to external chemical sources.
[edit] See also
- Piperidine, a cyclic six-membered amine that results from hydrolysis of piperine
- Capsaicin, the active piquant chemical in chile peppers
- Allyl isothiocyanate, the active piquant chemical in mustard, radishes, horseradish and wasabi
- Allicin, the active piquant flavor chemical in uncooked garlic and onions (see those articles for discussion of other chemicals in them relating to pungency, and eye irritation)de:Piperin
