piperine
Noun: A crystalline alkaloid compound (C₁₇H₁₉NO₃) that is the primary active component responsible for the pungency and spicy heat of black pepper (Piper nigrum) and long pepper (Piper longum). It is derived from the fruit of pepper plants.
Piperine is the specific chemical substance that gives pepper its characteristic sharp, biting flavor. - The sharp taste of black pepper is primarily due to the presence of piperine. - Piperine is often studied for its potential bioavailability-enhancing properties.
- In Biochemistry/Pharmacology: Piperine is researched as a bioenhancer, as it may increase the absorption and efficacy of certain other compounds and drugs.
- The study examined piperine's role in inhibiting certain metabolic enzymes.
- In Isolation: Refers to the pure chemical compound extracted from pepper.
- The lab synthesized piperine for the experiment.
- Piperidine (noun): A related heterocyclic amine (C₅H₁₁N) which is the structural core of piperine and many other alkaloids.
- Piperaceous (adjective): Of or relating to the pepper family (), which includes the plants that produce piperine.
- None direct. It is a specific chemical compound. Descriptive phrases include: , .
This word has a single, specific scientific meaning as a defined chemical compound. It does not have common idiomatic or figurative uses.
Piperine is distinct from capsaicin, which is the compound that provides heat in chili peppers. While both produce a sensation of pungency or heat, they are chemically different and act on different physiological pathways.
-
derived from pepper (especially black pepper); source of the hotness of black and white pepper
