A study has found an absence between marinade and black pepper marinade by eliminating the heterocyclic amine (HCA) chemical compound in meat that is burned or cooked at high temperatures. HCA is a cancer-causing chemical compound that forms when meat is burned or cooked at high temperatures.
According to a team of researchers from Kansas State University, a mixture of 1 gram of fine black pepper in every 100 grams of minced meat can eliminate almost all HCA formation in meat during the cooking process.
Comparison of 1 gram of black pepper for 100 grams of meat may give a feeling that is too strong for some people. Alternatively, 1 gram of full black pepper can be replaced with a mixture of pepper, oregano, rosemary and several other herbs.
Black pepper is also known to be beneficial in promoting the digestive process. This has at least been proven in several animal studies. Some of these studies show that black pepper can stimulate secretions from digestive enzymes that can provide a sense of satiety after eating while facilitating the transit of food in the digestive tract.
"(Black pepper) can also increase absorption of some nutrients," said professor of emeritus in nutrition at University of Illunois Keith Singletary as reported by Time.
For example, black pepper contains an organic compound called piperine. Piperin can increase the body's ability to absorb curcumin and resveratrol. Curcumin is a chemical compound that is considered to have anti-inflammatory and antioxidant properties. While resveratrol is a chemical compound that can reduce a person's risk of brain disorders, heart disease and type 2 diabetes.
These two beneficial compounds are known to have poor bioavailability so they often pass through the human digestive system without being absorbed. This is where black pepper plays a role to help the absorption process.
Based on the research, the benefits of piperine from black pepper were only felt when experimental mice were fed 10 mg of piperine per 1 kg of rat body weight. If humans want to get the same amount of piperine and benefits, humans weighing 125 pounds or about 57 kg need to consume nearly two tablespoons of black pepper. Maybe only a few people can tolerate this much amount of pepper to consume at one time.
Based on these findings, the use of black pepper in cooking, which is usually only sown or used in small amounts, does not pose a risk to health. On the other hand, this small amount may help digestion of nutrients in the body. On the other hand, the use of marinade or black pepper can also provide an anti-cancer effect that is good for the body.
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