Structural modification, total synthesis, and biological activity of natural product piperine: A review

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-04-19 DOI:10.1016/j.jff.2025.106827

Nan Wu , Xiongjie Yin , Chengyu Cui, Mingjing Zhao, Chonghao Sun, Lili Jin, Changhao Zhang

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Abstract

Piperine is the main chemical constituents of the medicinal and edible plant Piper nigrum L. As an alkaloid compound, it is widely used due to its various biological effects, including but not limited to anti-inflammatory, anti-cancer, anti-oxidant, neuroprotective, and lipid-lowering properties. The utilization of piperine as a platform for drug discovery can be employed to enhance the water solubility and bio-availability, thereby facilitating the generation of high-quality drug candidates with distinct targets and improved drug properties. Numerous derivatives of piperine have been developed, leading to significant advancements in the discovery of novel drugs for the treatment of human cancers and other diseases, as well as in the investigation of associated molecular mechanisms. The present review provides a comprehensive overview of the structural modification, total synthesis, and pharmacological effects of piperine, aiming to enhance understanding of the research advancements in this field and offer valuable recommendations for future investigations on piperine.

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天然产物胡椒碱的结构修饰、全合成及生物活性研究进展

胡椒碱是药用和食用植物胡椒（Piper nigrum L.）的主要化学成分，作为一种生物碱化合物，因其具有抗炎、抗癌、抗氧化、神经保护、降脂等多种生物学作用而被广泛应用。利用胡椒碱作为药物发现的平台，可以提高水溶性和生物利用度，从而促进产生具有不同靶点和改善药物性能的高质量候选药物。已开发出胡椒碱的许多衍生物，在发现治疗人类癌症和其他疾病的新药以及研究相关分子机制方面取得了重大进展。本文就胡椒碱的结构修饰、全合成及药理作用等方面的研究进展进行综述，旨在加深对该领域研究进展的了解，并为今后胡椒碱的研究提供有价值的建议。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.