Piperine | CAS 94-62-2 | Black Pepper Extract

Product Name: Piperine
CAS No.: 94-62-2
Molecular Formula: C₁₇H₁₉NO₃
Structure: Piperidine ring connected to a benzoyl moiety with a conjugated double bond
Appearance: Yellow-brown crystals
Solubility: Poorly soluble in water; freely soluble in alcohols and lipophilic media
Melting Point: Approximately 130 °C
Stability: Relatively resistant to heat treatment; sensitive to ultraviolet light

1. Introduction

Piperine is the primary alkaloid of black pepper (Piper nigrum), responsible for its pungent taste. It possesses antioxidant, anti-inflammatory, and bioavailability-enhancing properties, increasing the absorption of curcumin, vitamins, and certain drugs by inhibiting metabolic enzymes.

Piperine has been used in traditional medicine to improve digestion and stimulate appetite. Modern research reveals its role as a modulator of P-glycoprotein and cytochrome CYP3A4/2D6, making it an effective enhancer for many dietary supplements and pharmaceutical preparations.

2. Synthesis and Production

Obtained by alcohol or CO₂ extraction from pepper fruits.

3. Properties

• Appearance: Yellow-brown crystals

• Solubility: Poorly soluble in water; freely soluble in alcohols and lipophilic media

• Melting Point: Approximately 130 °C

• Stability: Relatively resistant to heat treatment; sensitive to ultraviolet light

4. Applications

• Nutraceuticals: Combinations with curcumin and other bioflavonoids

• Pharmaceuticals: Increasing plasma concentrations of drugs

• Food industry: Spice and appetite stimulant

5. Conclusion

Piperine is an effective natural bioenhancer that improves the absorption of many active substances and possesses its own pharmacological effects. Nanoparticle-based forms and complexes with γ-cyclodextrin are being investigated to improve stability.