Time지(2019. 1. 16) 기사 요약

1. 발암 물질 HCAS 억제

ㅇ 고기를 고온에서 굽거나 요리할 때 발암물질인 HCAs가 발생함

ㅇ 100g의 간 소고기 (ground beef)에 1g의 곱게 간 흑 후추를 뿌리고 요리하면 HCAs가

거의 발생하지 않음 (Kansas State University)

ㅇ 후추가 너무 자극적이라고 생각되면, Oregano, Rosemary 등의 허브와 섞어서 같은 비율로

뿌려도 동일한 효과가 나옴

2. 소화를 돕은 역할

ㅇ 흑후추가 소화를 촉진시키면서 위장이 영향소를 흡수하는 것을 돕는 역할을 함  

ㅇ 특히 피레린은  감황에 많은 Curcumin과 포도주에 많은 Resveratrol의 흡수를

도와 줌 (위스콘신 의대)

    - Curcumin : 항산화 및 항균 작용

    - Resveratrol : 뇌기능 장애, 심장병 및 당뇨병 예방 효과

    - 상기 영향소는 장에서 잘 흡수되지 않아 배출되는 경향이 많으나,

     후추가 장의 흡수를 돕는 역할을 함

ㅇ 적정량의 흑 후추를 감황이 들어간 카레 또는 와인 한 잔에 뿌려서 먹거나 마시면,

보약과 같은 역할을 함. 동 효과는 동물 실험 결과이며, 사람에게도 동일한 효과가 있는지는

더 연구해 보아야 함   

ㅇ 흑 후추를 과다 복용하면 몸에 해로운 물질의 흡수까지 촉진시킬 수 있으나,

우리가 요리할 때 갈거나 뿌리는 후추의 양으로는 몸에 전혀 해롭지 않으며,

항암 및 몸에 유익한 영향소의 소화 및 흡수를 촉진시켜 생체이용률(Bioavailability)을 높일 수 있음

첨부 Tmie지 기사

BY MARKHAM HEID  

JANUARY 16, 2019

Like salt, black pepper sits on almost every kitchen table or countertop in America.

But while whole books have been written about sodium consumption and human health,

black pepper and its compounds have garnered little attention from experts.

But pepper probably deserves more scrutiny. Some research has linked black pepper marinades

to the elimination of heterocyclic amines, or HCAs, which are the cancer-causing chemicals that

form when meat is charred or cooked at high temperatures. A group at Kansas State University 

found that mixing one gram of fine black pepper with 100 grams of ground beef—which works

out to about a teaspoon of black pepper per half-pound of meat—almost completely eliminated

the formation of HCAs during cooking.

While that much pepper may be too pungent for some, the study author says that mixing

pepper with oregano, rosemary, and other herbs in the same spice-to-meat ratio should provide

the same carcinogen-lowering benefits.

Pepper may also aid digestion. “There are a number of animal studies that indicate some

potential benefit for the gastrointestinal tract,” says Keith Singletary, professor emeritus of

nutrition at the University of Illinois, who wrote an overview on the research on pepper.

(The paper was funded by the McCormick Science Institute, which studies the benefits of spices.)

While the evidence isn’t always consistent, some of it suggests that black pepper may stimulate

the secretion of digestive enzymes that help you feel full after a meal and ease food’s transit

through the GI tract, Singletary says. “It may also enhance the absorption of some nutrients,

” he adds.In particular, experts have looked into the ability of piperine—the organic compound

that gives black pepper its appealing piquancy—to increase the body’s absorption of curcumin

and resveratrol. Curcumin is a chemical found in turmeric root, and there’s evidence linking it

with numerous anti-inflammatory and antioxidant properties. Resveratrol, meanwhile, is a red

wine compound that may lower a person’s risks for brain disorders, heart disease and type-2 diabetes.

While not all health experts are sold on these compounds’ benefits, most agree that curcumin and

resveratrol have poor bioavailability—meaning they tend to pass through the human digestive system

without being absorbed. This is where black pepper comes in. “We found that the addition of piperine

significantly improved the bioavailability of resveratrol,” says Nihal Ahmad, a professor of dermatology

at the University of Wisconsin School of Medicine and Public Health who has studied the effect

piperine has on the body’s absorption of resveratrol.

Piperine seems to partially block a metabolic process known as glucuronidation, Ahmad says,

which causes resveratrol to break apart before the gut can absorb it into the bloodstream.

By interfering with this process, piperine may help the body take up more resveratrol.

And some related studies have shown that piperine has a similar absorption-supporting

effect on curcumin. (A number of commercial supplement makers already sell curcumin and

resveratrol products that contain piperine.)

It would be grand if grinding a little black pepper onto your turmeric-spiced curry—

the one you’re washing down with a glass of red wine—would unlock all of the purported health

benefits of resveratrol and curcumin. But the research to date doesn’t support this.

“Whether the amounts of black pepper used for culinary purposes have any health benefits—

I think that’s unknown,” Singletary says. “A lot of the studies on spices have been in animals and

cell cultures, and there aren’t a lot of human studies to back them up.”

Ahmad’s study, for example, involved feeding mice 10 mg of piperine per kilogram of bodyweight.

A 125-pound human would need to swallow nearly two tablespoons of black pepper to get that

same amount of piperine. Few of us would be willing (or able) to stomach that much pepper.

Taken in high doses as part of a supplement, piperine could even present some problems.

“There’s the risk of absorbing things you don’t want in the body,” Ahmad says.

The same digestive process that breaks down curcumin and turmeric before they can be taken up

into the bloodstream also keeps certain unhealthy food components—including some hormones

and chemicals—from being absorbed, he says.

Ahmad also says that, if you’re taking prescription drugs, it’s possible (though not proven) that

swallowing heavy doses of piperine could interfere with the action of these medicines.

These sorts of unintended consequences lead many doctors to warn against 

the risks of over-the-counter supplements.

Taken together, the evidence to date suggests that black pepper used the way most of us

do—sprinkled or ground onto food—doesn’t pose any health risks. And it may offer some

digestion or nutrient-absorption benefits. But even if it doesn’t, adding it to your meat marinade

may provide some meaningful anti-cancer benefits.