Mountain Pepper is high in antioxidants (higher than blueberries, Konczak 2009), and a diet high in antioxidants may reduce the risk of many diseases, including heart disease and certain cancers.  
 
The Australian Broadcasting Corporation (ABC) in Tasmania ran this story about the possible use of the high antioxidants in Tasmanian Mountain Pepper in the cosmetics industry. This video clip was posted on the ABC website on Fri Mar 29, 2013 8:15pm AEDT but has now expired.
tasmanian_mountain_peppers_2017v5a008007.gif New plantation of Tasmanian Mountain Peppers
Cultivation & Agronomy
Australia New Zealand nutrition information tasmanian_mountain_peppers_2017v5a009005.gif The plant

The plant
The story derives from relatively recent research on the properties of Australian Native Foods.  These research reports are:
 
Read, C. 2012. Nutritional Data for Australian Native Foods: Supporting the Food Standards Australia and New Zealand Nutritional Panel Calculator.  RIRDC publication No 12-099
 
Izabeka Konczak et al. 2009 Health Benefits of Australian Native Foods - An evaluation of health-enhancing compounds.  RIRDC publication No 09-133
 
 
Nutritional and Health aspects of Tasmanian Mountain Pepper
Home Chemical pesticide-free
Antioxidants:
Anthocyanins:
Antimicrobial activity:
Mountain pepper berries aren't really black, more of a very, very dark red (think red wine grapes which look bluish when harvested). This red-black colouration is due to high levels of anthocyanins (specifically cyanidins - 29.4 mg/g ; Konczak 2009). Anthocyanins are strong antioxidants but they can also give a great reddish colour to your cooking. The anthocyanins can be brought out of even our dried Mountain Peppercorns. Lemon juice, vinegar and brine are a great way to extract both colour and flavour out of the peppers.
Tasmanian Mountain Pepperberries had the highest antibacterial activity of any Australia bushfood - with high activity against both foodborne human pathogens and common food spoilage bacteria. Interestingly, the peppers had little activity against tested lactic acid bacteria which are beneficial microorganisms in foods such as cheese, yoghurt, sauerkraut, etc:
Zhao & Agboola, 2007 Functional Properties of Australian Bushfoods. RIRDC publication No 07/030
The biological activity of polygodial has been reported in the scientific literature to include antifungal and antimicrobial activities, antihyperalgesia, potent attachment-inhibitory activity, insect antifeedant activity, antinociception, vasorelaxation action in vessels of rabbit and guinea pig, anti-inflammatory and antiallergic activities (source: wikipedia). 
What about the spicy 'heat' (the polygodial)?:
Polygodial molecule Open www.bronzewingfarm;com

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