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Top 10 Shocking Health Benefits From This One Table Spice
6. Natural antidepressant
In animal studies, black pepper has been shown to improve brain function and stimulate the central nervous system.
7. Improves oral health
You might not think it, but black pepper fights the bacteria that can cause tooth decay, kills the germs that cause bad breath, and can even provide relief from toothaches.
8. Provides relief from coughs and colds
The antibacterial properties in black pepper make it one of the perfect remedies for respiratory problems such as the flu, the common cold, and coughs. Pepper clears up congestions, free sinus passages, and can even clear up sinusitis.
9. Improves digestion
The antibacterial properties in pepper also make it a must for those suffering from intestinal and digestive issues related to bacteria. Ingesting pepper causes your body to increase its production of hydrochloric acid, which improves digestion, reduces gas, constipation, and colic. Find out other foods for digestion.
10. Cancer fighting properties
Research shows that the antioxidants in pepper extracts kills free radical scavenging activity and can help prevent certain types of cancers as well as slowing the overall growth of cancer cells.
Consuming black pepper has no ill side effects and can be consumed safely. Adding pepper, along with other powerful medicinal spices to your diet such as turmeric, ginger, cinnamon, cumin, and fenugreek, is a terrific way to naturally enhance the body’s overall health.
Dalby, Andrew (October 1, 2002). Dangerous Tastes: The Story of Spices, 89. University of California Press.
McGee, Harold (2004). On Food and Cooking (Revised Edition). Scribner, 427–429. ISBN 0-684-80001-2. OCLC 56590708. “Black Pepper and Relatives”.
Jaffee, Steven (2004). Delivering and Taking the Heat: Indian Spices and Evolving Process Standards (.pdf). An Agriculture and Rural Development Discussion Paper from the World Bank.
Johri RK, Zutshi U 1992 An Ayurvedic formulation Trikatu and its constituents. Journal of Ethnopharmacology 37(2):85