Category:
Prophylactic Biological Products
CAS NO:
NA
Standard:
ChP,
Black pepper (Piper nigrum) is a dried spice derived from the fruit of the Piperaceae family. Core processing involves sun-drying unripe berries to develop characteristic piperine content. Key chemical component: Piperine (C17H19NO3, CAS 94-62-2).
Store in cool, dry conditions below 25°C to prevent mold growth. Avoid prolonged skin contact as extracts may cause irritation. Not recommended for patients with gastrointestinal ulcers or severe hepatic impairment due to potential metabolic interactions.