Garlic- and Pepper-Crusted Beef Tenderloin
Ancient Indian and Egyptian cultures used peppercorns as an anti-inflammatory and analgesic. Rich in antimicrobial compounds, pepper acted as a preservative, too. Contemporary research has found that there’s science to back up those early practices, thanks primarily to the powerful compound piperine, the source of its spicy punch. It has enzymes that help the body better absorb both conventional and herbal medications—turmeric supplements often come with piperine for this reason. There’s even the possibility that it could play a role in the development of medications to combat illnesses as varied as Parkinson’s, cancer, and depression. According to studies in Phytotherapy Research and other journals, although research is still in the early stages (most has been done only in the lab), one day there could be value well beyond pepper’s great taste for making it an important part of the diet.
