“…The pepper of the perennial shrub was originated from Indonesia and mostly cultivated in Java and Sumatra, and some part of India (Nahak and Sahu, 2011). Besides used as flavoring ingredients in food, the pepper have been widely reported in traditional medicines practices mainly to cure abdominal pain, asthma, intestinal disease, dysentery, bronchitis, cough, tuberculosis and rheumatism (Bos et al, 2007;Shakeel et al, 2019). The pepper is rich with the valuable phytochemical compounds such as alkaloids (piperine and cubebin), amides, flavanones, flavones, lignans, neolignans, terpenes, sesquiterpenes and propenylphenols (Parmar et al, 1997).…”