Metabolic disposition of piperine in the rat

Bhat, Balkrishen; Chandrasekhara, N.

doi:10.1016/0300-483x(87)90049-7

Cited by 36 publications

(30 citation statements)

References 13 publications

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“…After oral administration of piperine (170 mg/kg bw per day) to rats, bile and urine were examined for metabolites. Four metabolites, piperonylic acid, piperonyl alcohol, piperonal and vanillic acid were identified in the free form in 0-96 h urine whereas only piperic acid was detected in 0-6 hours bile (Bhat and Chandrasekhara, 1987). This metabolic profile could not be confirmed in a more recent study (Bajad et al, 2003), where a new major metabolite was identified in the urine of rats and characterised as 5-(3,4-methylenedioxy-phenyl)-2E,4E-pentadienoic acid-N-(3-yl-propionic acid)-amide.…”

Section: Metabolismmentioning

confidence: 96%

Safety and efficacy of pyridine and pyrrole derivatives belonging to chemical group 28 when used as flavourings for all animal species

Additives¹,

Högstrand²

2016

EFS2

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Following a request from the European Commission, the EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the safety and efficacy of nine compounds belonging to chemical group 28 (pyridine, pyrrole and quinoline derivatives). They are currently authorised as flavours in food. The FEEDAP Panel concludes that piperine, 3-methylindole, indole, 2-acetylpyridine and 2-acetylpyrrole are safe at the proposed maximum use level of 0.5 mg/kg complete feed for all animal species; trimethyloxazole, 3-ethylpyridine, pyrrolidine and 2,6-dimethylpyridine are safe at the proposed use level of 0.5 mg/kg complete feed for cattle, salmonids and non-food-producing animals, and at the use level of 0.3 mg/kg complete feed for pigs and poultry. No safety concern would arise for the consumer from the use of these compounds up to the highest safe level in feeds. Hazards for skin and eye contact, and respiratory exposure are recognised for the majority of the compounds under application. Most are classified as irritating to the respiratory system. The concentrations considered safe for the target species are unlikely to have detrimental effects on the terrestrial and fresh water environments. As all the compounds under assessment are used in food as flavourings, and their function in feed is essentially the same as that in food, no further demonstration of efficacy is necessary. In the absence of data on the stability in water for drinking, the FEEDAP Panel is unable to conclude on the safety or efficacy of the substances under this mode of delivery.

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Section: Metabolismmentioning

confidence: 96%

Safety and efficacy of pyridine and pyrrole derivatives belonging to chemical group 28 when used as flavourings for all animal species

Additives¹,

Högstrand²

2016

EFS2

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“…dihydrocapsaicin and piperine in vivo in rats. However, complete hydrolysis of the candidate substance to innocuous metabolites cannot be anticipated (Kawada and Iwai, 1985;Bhat and Chandrasekhara, 1987) therefore the substance should be evaluated via the B side of the Procedure.…”

Section: Absorption Distribution Metabolism and Eliminationmentioning

confidence: 99%

Scientific Opinion on Flavouring Group Evaluation 303, Revision 1 (FGE.303Rev1): Spilanthol from chemical group 30

Flavourings¹

2015

EFSA Journal

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The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the flavouring substance spilanthol in Flavouring Group Evaluation 303, Revision 1, using the Procedure according to Commission Regulation (EC) No 1565/2000. This revision is made as new 90 days toxicity data have been submitted for spilanthol ]. The substance was considered not to have genotoxic potential. The substance was evaluated through a stepwise approach that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The Panel concluded that spilanthol .121] does not give rise to safety concern at its level of dietary intake, estimated on the basis of the Maximum Surveyderived Daily Intake (MSDI) approach. Besides the safety assessment of the flavouring substance, the specifications for the material of commerce have also been considered. Adequate specifications including complete purity criteria and identity for the material of commerce have been provided for the candidate substance. According to the Flavour Industry spilanthol has been identified in the plant Spilanthes oleracea, which is used in some countries as a spice. © EuropeanIn its evaluation, the Panel as a default used the 'Maximised Survey-derived Daily Intake' (MSDI) approach to estimate the per capita intakes of the flavouring substances in Europe. However, when the Panel examined the information provided by the European Flavouring Industry on the use levels in various foods, it appeared obvious that the MSDI approach in a number of cases would grossly underestimate the intake by regular consumers of products flavoured at the use level reported by the Industry, especially in those cases where the annual production values were reported to be small. In consequence, the Panel had reservations about the data on use and use levels provided and the intake estimates obtained by the MSDI approach.In the absence of more precise information that would enable the Panel to make a more realistic estimate of the intakes of the flavouring substances, the Panel has decided also to perform an estimate of the daily intakes per person using a 'modified Theoretical Added Maximum Daily Intake' (mTAMDI) approach based on the normal use levels reported by Industry. In those cases where the mTAMDI approach indicated that the intake of a flavouring substance might exceed its corresponding threshold of concern, the Panel decided not to carry out a formal safety assessment using the Procedure. In these cases the Panel requires more precise data on use and use levels.No in vitro or in vivo data on genotoxicity are available for the candidate substance spilanthol. However, for the two structurally related substances deca-(2E, 4E)-dienoic acid isobutyl-amide [FLno: 16.091] and N-cyclopropyl (2E,6Z)-nonadienamide ] negative genotoxicity studies are available. The Panel therefore concluded that the lack of genotoxi...

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“…Hydrolysis of the amide bond has been reported as a metabolic pathway for the amides dihydrocapsaicin and piperine in vivo in rats (Bhat and Chandrasekhara, 1987).…”

Section: C3 Summary and Conclusionmentioning

confidence: 99%

Scientific Opinion on Flavouring Group Evaluation 300, Revision 1 (FGE.300Rev1): One cyclo‐aliphatic amide from chemical group 33

Flavourings¹

2014

EFS2

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The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate a flavouring substance, cyclopropanecarboxylic acid (2-isopropyl-5-methylcyclohexyl)-amide ] in the Flavouring Group Evaluation 300, Revision 1 (FGE.300Rev1) using the Procedure in Commission Regulation (EC) No 1565/2000. This revision is made due to a re-evaluation of the flavouring substance, cyclopropanecarboxylic acid (2-isopropyl-5-methyl-cyclohexyl)-amide .115], as a 90-day dietary study in rats has become available. The substance was not considered to have genotoxic potential. The substance was evaluated through a stepwise approach (the Procedure) that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The Panel concluded that the substance .115] does not give rise to safety concern at its levels of dietary intake estimated on the basis of the Maximised Survey-derived Daily Intake MSDI approach. Besides the safety assessment of this flavouring substance, the specifications for the material of commerce have also been considered. Specifications including complete purity criteria and identity for the material of commerce have been provided for the candidate substance.

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Metabolic disposition of piperine in the rat

Cited by 36 publications

References 13 publications

Safety and efficacy of pyridine and pyrrole derivatives belonging to chemical group 28 when used as flavourings for all animal species

Safety and efficacy of pyridine and pyrrole derivatives belonging to chemical group 28 when used as flavourings for all animal species

Scientific Opinion on Flavouring Group Evaluation 303, Revision 1 (FGE.303Rev1): Spilanthol from chemical group 30

Scientific Opinion on Flavouring Group Evaluation 300, Revision 1 (FGE.300Rev1): One cyclo‐aliphatic amide from chemical group 33

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