Piper longum also called as Indian long pepper, is a flowering vine that trails either on ground or climbs on trees. It is cultivated for its fruit which is used as a spice when dried. This aromatic climber grows in semi-evergreen, evergreen and moist deciduous forests and wastelands. It is distributed in Sri Lanka, Malaysia and in hotter parts of India from central Himalayas to Assam upto lower hills of West Bengal and ever green forests of Western ghats. In India it is cultivated in Assam, Madhya Pradesh, Meghalaya and Orissa. Long pepper is spicier than black pepper as it contains more piperine, an alkaloid that contributes to their pungency.
Piper longum plays an important role in enhancing the bioavailability and bioefficacy of different classes of drugs. It improves digestion and absorption of other ingredients.
It is known to reduce depression. It also actively induces resistance to stress.
It provides protection in liver damage. The hepato-protective effect of Piper longum is similar to the standard drug silymarin. The compound piperine possesses remarkable inhibitory activity against Hepatitis B virus.
It reduces inflammation and is rich in antioxidants.
- Reduces stress
- Protects liver
- Anti-HBV activity
Essential Oil and Alkaloids, Piperine
Ayurveda Insight on Pippali
Pippali has madhura, katu, tikta rasa, madhura vipaka, anushna virya and laghu, snigdha properties. It is dipana, hridya, ruchya, vrishya, rasayana, amadoshahar, jvaraghna and rechana in action. It alleviates all the three doshas. It is useful in Shula, Arsha, Gulma, Hikka, Kasa, Krimi, Kshaya, Kushtha, Pliha Roga, Prameha, Shvasa, Trishna, Udara Roga, Amavata, Amadosha and Jvara.