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Australian Mountain Pepper

Australian Mountain Pepper or Tasmannia Lanceolata by its scientific name, is much more than a spice. Recent research indicates that this bush food holds a range of benefits to human health and to other foods it may be combined with. This is not just us selling hype based on our 'feelings' or pseudo science but on peer reviewed, published research by academics at Australian universities. 

Some findings from different papers are listed below.

 

If you'd like a longer read, please click on the links.

The potential of tasmannia lanceolata as a natural preservative and medicinal agent: antimicrobial activity and toxicity 

• Tasmannia lanceolata has a history of use by indigenous Australians as a food and medicinal agent. 

• All T. lanceolata extracts - inhibited the growth of all 18 of the bacteria tested (100%). 

• The lack of toxicity of the T. lanceolata extracts and their potent broad spectrum inhibitory bioactivity against bacteria and fungi indicates their potential as natural food preservatives and as medicinal agents in the treatment and prevention of microbial diseases. 

• Aborigines used T. lanceolata for the treatment and cure of skin disorders, venereal diseases, colic, stomach ache and as a quinine substitute.

• Tasmanian pepper has been reported to have free radical scavenging activities more than 4 times higher than blueberries. 

• T. lanceolata has potential in the treatment of a variety of diseases and disorders.

 

• Tasmanian pepper is particularly high in terpenes and phenolic compounds but also has high levels of a variety of other antioxidants, including anthrocyanins and anthrocyanins glycosides. Antioxidants have been associated with the prevention of cancer, cardiovascular disease and neurological degenerative disorders. They are also linked with anti-diabetic bioactivities and have been associated with the reduction of obesity.