Black pepper and eggs make a great combination

The Central Food Technological Research Institute in India suggests that black pepper may help the body regulate cholesterol. High cholesterol levels can lead to high blood pressure, increasing the risk of heart attack and stroke. It may also help digestion by stimulating the taste buds, signaling to the stomach to produce hydrochloric acid. Without sufficient hydrochloric acid, you can develop heartburn. According to a 2010 study at Michigan State University, black pepper exhibits anticancer, antioxidant and anti-inflammatory properties. Colorado State University reports that together, turmeric and black pepper decrease breast cancer stem cells. Additionally, black pepper is a source of chromium, manganese, vitamin K and iron. Piperine The alkaloid piperine is the active component of black pepper. Piperine is also the source of the tickling sensation that can lead you to sneeze when you inhale the spice. This effect may be irritating, but it is useful for breaking up congestion. Piperine might also be responsible for black pepper's anti-carcinogenic properties, make it easier for your body to absorb some nutrients, and may act as an anticonvulsant. No scientific research isolates how much black pepper you need to ingest for it to be effective in these capacities. Chromium Black pepper is a good source of the mineral chromium. Chromium helps your body metabolize fats and carbohydrates. It also stimulates synthesis of cholesterol and fatty acids, which is important for brain function, according to the National Institutes of Health. Chromium is also important for metabolizing insulin. According to the University of Maryland Medical Center, low chromium levels increase triglycerides, blood sugar and the risk of diabetes and heart disease. Peppercorn is ground up over scrambled eggs is pretty good for you. Black pepper, like most spices, is very low in calories. Evidence is there that black pepper helps your heart health and fights against cancer.