Background Info
Black pepper is produced from the still-green unripe berries of the pepper plant. White pepper consists of the seed only, with the skin of the pepper removed. Green pepper, like black, is made from the unripe berries
One of the key constituents of black pepper is Piperine - an alkaloid which may have anti-carcinogenic properties. Along with its cancer-fighting potential, piperine may enhance the bioavailability of some nutritional substances and drugs as well as have anticonvulsant properties.
Benefits
Problems with digestion are increasing in frequency, and black pepper seems to be effective in improving the digestion of food, probably due to the way in which black pepper stimulates the taste buds. This stimulation of the taste buds notifies the stomach to increase its secretion of hydrochloric acid, thus improving the digestion of the food. Insufficient production of stomach acid can lead to heartburn, indigestion and other problems. In addition, black pepper is known to reduce the formation of intestinal gas, thus providing a natural solution to an embarrassing problem (flatulence).
Black pepper has also been shown to have significant antioxidant and antibacterial properties, important for fighting disease and maintaining overall good health.
New evidence from the Central Food Technological Research Institute in India suggests that black pepper can help keep cholesterol in check. The outer layer of the peppercorn is thought to stimulate the breakdown to break down fat cells and increase metabolism. While warding off undesirable fat and cholesterol, black pepper is also a source of necessary nutrients, including manganese, vitamin K, iron, and dietary fiber.
References
Black Pepper - The Natural Standard