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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 Berry 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.
Nutritional and Health aspects of Tasmanian Mountain Pepper
Antioxidants:
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
Nutrition panel Devil Mountain Pepper
Anthocyanins: 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.
The biological activity of polygodial has been reported in the scientific literature to include antifungal and antimicrobial activities, anti-hyperalgesia, potent attachment-inhibitory activity, insect antifeedant activity, antinociception, vasorelaxation action in vessels of rabbit and guinea pig, anti- inflammatory and anti-allergic activities (source: wikipedia).
Antimicrobial activity: 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: • Winnett, V. et al, 2014, The potential of Tasmannia lanceolata as a natural preservative and medicinal agent: antimicrobial activity and toxicity. Pharmacognosy Communications, 4(1), 42-52 • Zhao & Agboola, 2007 Functional Properties of Australian Bushfoods. RIRDC publication No 07/030
Polygodial molecule
Bronzewing Farm logo
© Bronzewing Farm 2013-26
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 Berry 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.
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
Nutrition panel Devil Mountain Pepper
Antimicrobial activity: 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: • Winnett, V. et al, 2014, The potential of Tasmannia lanceolata as a natural preservative and medicinal agent: antimicrobial activity and toxicity. Pharmacognosy Communications, 4(1), 42-52 • Zhao & Agboola, 2007 Functional Properties of Australian Bushfoods. RIRDC publication No 07/030
Anthocyanins: 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.
The biological activity of polygodial has been reported in the scientific literature to include antifungal and antimicrobial activities, anti- hyperalgesia, potent attachment-inhibitory activity, insect antifeedant activity, antinociception, vasorelaxation action in vessels of rabbit and guinea pig, anti-inflammatory and anti-allergic activities (source: wikipedia).
Polygodial molecule
What about the spicy 'heat' (the polygodial)?: