How Black Pepper and Olive Oil Boost the Nutrients of the Foods We Eat

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It was a spice prized for thousands of years for its ability to give flavor even to the most tasteless dishes. Black pepper was first cultivated more than 3,500 years ago in India, from where the plant that produces it is native, and became one of the most valuable products in the ancient world. Today, most of us sprinkled it on food as a condiment, often without even thinking about it. But adding black pepper to your meals could add more than f…

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For millennia, black pepper was valued as the “black gold” for its taste. However, recent research from the University of Massachusetts suggests that its real value could be in its chemical capacity to act as a “vehicle” that ensures that nutrients do not end up in the toilet, but in our bloodstream. Even the densest foods in nutrients, such as sweet corn, present a challenge: the food matrix. According to Professor David Julian McClements, the …