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Research Article

Qualitative Phytochemical Analysis in the Leaves of Piper nigrum

  • Paper ID 241
  • Volume 3, Issue 2
  • Pages 09-12
  • Published Online: March-April 2022
  • 3 Views
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Authors

  • Ramesh Babu P.B1
  • Sharon N.S2
  • Viswagithe S.L3

1Center for Materials Engineering and Regenerative Medicine, BIST. BIHER. Selaiyur, Tamilnau, India. 23Department of Genetic Engineering, Bharath Institute of Higher Education and Research. Selaiyur, Tamilnadu, India

Article Information

DOI
No DOI
Published Online
March-April 2022
Pages
09-12
Article Type
Research Article
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Abstract

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Abstract: Restorative plants address a rich wellspring of antimicrobial compoenents and will be useful therapeutically in various countries as therapeutic medicine. Phytochemicals are non-nutritive plant synthetic substances that have defensive or infection preventive properties. The principle objective of this paper is to evaluate for phytochemical content in Piper nigrum as these medications are regularly considered as more encouraging as they will quite often show less or no secondary effects. Qualitative phytochemical tests were utilized to identify the presence of alkaloids, tannins, flavonoids, cardiovascular and heart glycosides. Flute player nigrum (Uziza or dark pepper) is an extravagant plant in the family Piper aceae, developed for its organic products, which is typically dried and use as a flavor and seasoning. Piper nigrum or dark pepper oil can be utilized to help in the treatment of relief from discomfort, ailment, Chills, influenza, colds, increment dissemination, weariness, solid hurts, physical and enthusiastic briskness nerve tonic and fevers. It besides expands the progression of salivation, animates craving, empowers peristalsis, conditions the colon muscles and is an overall stomach related tonic. Remotely it is utilized for its rube facient properties and as a neighborhood application for loosened up sensitive danger and some skin sicknesses. Leaves of the pepper plant are viewed as noxious by most Americans and Europeans, while they are broadly eaten across the asian mainland. Pepper leaves are not zesty, and have a charming spinach like flavor. They can be cooked in a way like spinach too.

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