Evidence supporting the use of: Black Pepper and White Pepper
For the health condition: Cough (spastic)

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Synopsis

Source of validity: Traditional
Rating (out of 5): 2

Black pepper (Piper nigrum) and white pepper (also from Piper nigrum, but processed differently) have been traditionally used in various cultures, particularly in Ayurveda and traditional Chinese medicine, to support respiratory health and relieve cough symptoms, especially those described as "spastic" or involving spasms. The rationale in traditional systems is that pepper is considered a warming spice that can help stimulate circulation, clear mucus, and promote expectoration. In Ayurveda, black pepper is a component of several herbal formulations intended to soothe cough and support the lungs.

From a scientific perspective, there is limited direct evidence supporting the effectiveness of black or white pepper in treating cough, especially spastic cough. Some laboratory studies suggest that piperine, the primary bioactive compound in black pepper, has mild anti-inflammatory and bronchodilatory properties, but robust human clinical trials are lacking. Pepper’s pungency may temporarily stimulate salivation and thin mucus, offering some subjective relief, but this is not the same as a proven antitussive (cough-suppressing) effect. Overall, while tradition supports its use, scientific validation is weak, and the evidence rating is low (2/5), primarily due to limited clinical data.

More about Black Pepper and White Pepper
More about Cough (spastic)

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