Pepperberry
Also known as: pepperberry, Tasmanian pepperberry, mountain pepper, native pepper, Tasmannia lanceolata
Overview
Pepperberry, scientifically known as *Tasmannia lanceolata*, is an indigenous Australian shrub whose berries and leaves are traditionally used as spices and for their medicinal properties. It is recognized for containing bioactive compounds, notably polygodial, which imparts its characteristic pungency and contributes to its potential health benefits. The plant is explored for its antioxidant, anti-inflammatory, antimicrobial, and metabolic effects, with particular interest in its cardiovascular and metabolic syndrome-related applications. While direct clinical research on *Tasmannia lanceolata* is limited, much of the understanding of its potential effects is extrapolated from studies on its active compounds, such as capsinoids, or from related species like *Capsicum annuum* (red pepper), which share similar bioactive profiles. The evidence base primarily consists of randomized controlled trials and meta-analyses focusing on these related compounds, highlighting the need for more specific research on pepperberry itself.
Benefits
The benefits of pepperberry are largely inferred from research on its active compounds, such as capsinoids, and related species like *Capsicum annuum*. For cardiovascular health, meta-analyses on capsinoids and fermented red pepper paste have shown modest reductions in diastolic blood pressure (approximately 1.9 mmHg) and some evidence for systolic blood pressure improvement with longer-term supplementation (≥12 weeks). However, other meta-analyses on red pepper/capsaicin have found no significant effect on blood pressure or heart rate, indicating inconsistent findings. In terms of metabolic syndrome, supplementation with *Capsicum annuum* has been associated with significant reductions in LDL cholesterol and improvements in some metabolic syndrome components in meta-analyses of RCTs. For weight management, capsaicin intake, a bioactive related to pepperberry's polygodial, has demonstrated modest effects on reducing BMI, body weight, and waist circumference in overweight or obese adults, according to systematic reviews and meta-analyses. Overall, the observed benefits appear modest with small effect sizes, typically requiring consistent, longer-term supplementation (over 12 weeks) to achieve measurable effects. The strength of evidence for pepperberry specifically is low due to the reliance on extrapolated data.
How it works
The primary mechanism of action for pepperberry's potential health benefits is attributed to its bioactive compounds, such as polygodial, which are structurally and functionally similar to capsaicinoids found in red peppers. These compounds activate transient receptor potential vanilloid 1 (TRPV1) channels. This activation can lead to increased thermogenesis and fat oxidation, contributing to weight management effects. Additionally, the modulation of vascular tone through TRPV1 activation may play a role in cardiovascular benefits. The anti-inflammatory and antioxidant properties of pepperberry's compounds are believed to reduce oxidative stress and improve endothelial function, further supporting cardiovascular health. Capsinoids, which are less pungent but still bioactive, may enhance energy expenditure and fat metabolism. The absorption and bioavailability of these compounds can vary, influencing their systemic effects.
Side effects
Pepperberry is generally considered safe when consumed at culinary doses. Clinical trials involving capsinoids and red pepper extracts, which share similar bioactive profiles with pepperberry, report minimal adverse effects. The most common side effects observed are mild gastrointestinal discomfort and a burning sensation, particularly when consumed at higher doses. There have been no significant drug interactions or contraindications specifically reported for pepperberry in the reviewed clinical research. However, caution is advised for individuals with pre-existing gastrointestinal sensitivities or conditions such as ulcers, as the pungent nature of its compounds could potentially exacerbate these issues. Due to the limited direct clinical research on *Tasmannia lanceolata*, the full spectrum of potential side effects and interactions is not yet comprehensively understood, and information is largely extrapolated from studies on related capsaicinoid-containing substances.
Dosage
Optimal dosing for pepperberry specifically has not been definitively established due to the limited number of direct clinical trials. However, based on studies of related capsinoids and red pepper extracts, effective doses vary depending on the desired outcome. For cardiovascular effects, studies on capsinoids used doses up to 200 mg/day, and fermented red pepper paste was used at approximately 11.9 g/day. For weight loss, capsaicin doses in studies ranged from 2 mg to 10 mg daily, typically administered over periods of 4 to 12 weeks. It is generally recommended that supplementation be taken daily, potentially with meals, to improve absorption and minimize potential gastrointestinal side effects. As with any supplement, it is advisable to start with a lower dose and gradually increase it while monitoring for tolerance and effects. Due to the lack of specific data for *Tasmannia lanceolata*, there are no established upper limits or safety thresholds for pepperberry, and caution should be exercised.
FAQs
Is pepperberry effective for blood pressure?
Evidence from related capsinoids and red pepper extracts suggests a modest reduction in diastolic blood pressure, but results are inconsistent across studies. Direct evidence for pepperberry is lacking.
Does pepperberry aid weight loss?
Compounds related to pepperberry's bioactives, like capsaicin, have shown small but statistically significant reductions in body weight, BMI, and waist circumference in overweight adults.
Is pepperberry safe to consume?
Yes, pepperberry is generally considered safe at culinary doses. Higher doses may cause mild gastrointestinal discomfort or a burning sensation. Caution is advised for those with GI sensitivity.
How long does it take to see effects from pepperberry?
Based on studies of related compounds, benefits typically become apparent after 4 to 12 weeks of consistent daily supplementation.
Research Sources
- https://pubmed.ncbi.nlm.nih.gov/33129596/ – This systematic review and meta-analysis of 7 RCTs (363 subjects) found that capsinoids and fermented red pepper paste reduced diastolic blood pressure by approximately 1.9 mmHg. Fermented red pepper paste also showed a reduction in systolic blood pressure with longer duration. The study highlights the potential cardiovascular benefits of these compounds, despite some heterogeneity in interventions.
- https://www.cambridge.org/core/journals/british-journal-of-nutrition/article/effects-of-capsaicin-intake-on-weight-loss-among-overweight-and-obese-subjects-a-systematic-review-and-metaanalysis-of-randomised-controlled-trials/AF1C3A4331A35BA12CE925B0B56818B8 – This systematic review and meta-analysis of multiple RCTs on overweight/obese adults concluded that capsaicin supplementation modestly reduced BMI, body weight, and waist circumference over 4–12 weeks. The study provides high-quality evidence for the role of capsaicin in weight management, acknowledging modest effect sizes and heterogeneity in dosing.
- https://pubmed.ncbi.nlm.nih.gov/34676607/ – This systematic review and meta-analysis of clinical trials found no significant effect of red pepper or capsaicin on blood pressure or heart rate. The study noted high heterogeneity and small sample sizes in some included studies, suggesting cautious interpretation of its findings regarding cardiovascular parameters.
- https://www.nature.com/articles/s41598-020-77983-2 – This meta-analysis of 11 RCTs (609 participants) demonstrated that *Capsicum annuum* supplementation improved LDL cholesterol and some components of metabolic syndrome over 4–12 weeks. The study provides moderate to high-quality evidence for the metabolic benefits of *Capsicum annuum*, though it notes variation in supplement forms and indirect relevance to pepperberry.
