Indeed. Korean scientists Soo-Jong Um and Ji-Cheon Jeong discovered some time ago that black pepper ( Piper nigrum ) is able to reduce fat levels in the bloodstream . Now, in an article published in the Journal of Agricultural and Food Chemistry , the researchers explain the molecular bases of the "anti-fat" effect of this seasoning, which they attribute to piperine , the substance that gives it its characteristic (and spicy) flavor. ).
Piperine is an alkaloid that interferes with the activity of genes that control the formation of new fat cells. In this way, it triggers a metabolic chain reaction that keeps fat under control. Using black pepper extracts, the authors suggest, could help fight obesity and other related diseases.
