Use of black pepper in Indian kitchen has been continuing from the ancient era. It is used to increase the taste of the food. Now the fame is going to rise because with enhancing the taste, black pepper also keeps away cancer.
The study published in the Journal of Biological Chemistry.
The study said black pepper contains a chemical, which prevents a special type of enzyme. Most tumors contain this enzyme. Scientists at UT Southwestern Medical Center, while researching the cancer prevention chemical quality of an Indian tree ‘long pepper’, they discovered that experts knew of these properties thousands of years ago.
Black pepper can cure prostate, breast, colon, lymphoma, leukemia, gastric cancer and primary brain tumor because of the chemical containment, Piparlongumine (PL).
Using X-ray crystallography, the researchers saw that after going inside the body the PL becomes HPL, which can disable the GSTP1 gene. The gene generates detoxification enzyme, which exist in tumor. Professor of Biochemistry and Radiation Oncology Kenneth Westover said, “we are hopeful that this discovery will play a significant role in cancer therapy.”
Though a plenty of black pepper tree can be seen in India and South-West Asia, in Europe it cannot be seen much. V Foundation for Cancer Research, the Welsh Foundation, and the Cancer Prevention and Research Institute of Texas has supported this research report.