White pepper (Piper nigrum) is a flowering vine in the family Piperaceae. Black and white peppercorns are both the fruit of the pepper plant, but they are processed differently. Black peppercorns are picked when almost ripe and sun-dried, turning the outer layer black. White pepper is prepared by having the outer layer removed before or after drying, leaving only the inner seed. Peppercorns are widely believed to the most commonly used culinary spice in the world. It has been used throughout history in herbal medicine and to preserve food.
Here are some health benefits of white pepper:
Some research suggests that white pepper treatment may help against colon cancer.
White pepper helps the body secrete more hydrochloric acid, which is necessary for digesting proteins and other food components. Also, white pepper possesses a considerable amount of fiber. Fiber stimulates peristaltic motion and increased secretion of gastric juices, which eases digestion, prevents conditions like constipation, and protects the body from more serious conditions like colorectal cancer. Fiber can also scrape cholesterol out of the arteries and blood vessels.
White pepper possesses a subtle amount of manganese, which is an essential cofactor in some enzymes important in energy production and antioxidant defenses. For example, some enzymes disarm free radicals produced within the mitochondria (the energy production factories within our cells), which require manganese.
White pepper fights tooth decay and provides quick relief from a toothache.
Piperine, in white pepper, has shown to be effective against vitiligo, a skin disease that causes areas of the skin to lose their pigmentation.
Researchers from the Sejong University in Seoul, Korea suggests that piperine in white pepper battles fat by blocking the formation of new fat cells.
White pepper contains minerals, such as manganese, copper, and magnesium, which are essential for healthy bone development and strength, particularly as people begin to age, and their bones gradually weaken.