Customization: | Available |
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Certification: | RoHS, BRC, ISO, FDA, HACCP |
Assay Method: | HPLC-MS, GPC, HPLC, UV |
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Piperine is a dry powder extracted from the dried near-ripe or ripe fruit of the Piperaceae plant pepper (Piper nigrum L.).
Piperine is from Black Pepper Extract, is the alkaloid responsible for the pungency of black pepper and long pepper, along with chavicine (an isomer of piperine).Piperine 98% is often added to prepared food to enhance aroma and flavor. Piperine has also been found to inhibit human CYP3A4 and P-glycoprotein, enzymes important for the metabolism and transport of xenobiotics and metabolites.In animal studies, Piperine 98% also inhibited other enzymes important in drug metabolism.By inhibiting drug metabolism, piperine may increase the bioavailability of various compounds. Notably, piperine may enhance bioavailability of curcumin by 2000% in humans.
ANALYSIS
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SPECIFICATION
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RESULTS
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Appearance
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Light Yellow Fine Powder |
Complies
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Odor
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Characteristic
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Complies
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Tasted
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Characteristic
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Complies
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Assay
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99%
|
Complies
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Sieve Analysis
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100% pass 80 mesh
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Complies
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Loss on Drying
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5% Max.
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1.02%
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Sulphated Ash
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5% Max.
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1.3%
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Extract Solvent
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Ethanol & Water
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Complies
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Heavy Metal
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5ppm Max
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Complies
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As
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2ppm Max
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Complies
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Residual Solvents
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0.05% Max.
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Negative
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Microbiology
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|
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Total Plate Count
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1000/g Max
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Complies
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Yeast & Mold
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100/g Max
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Complies
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E.Coli
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Negative
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Complies
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Salmonella
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Negative
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Complies
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