The chemical contents in black pepper are saponins, flavonoids, essential oils, cacinin, resins, egg white, starch, piperine, piperiline, piperoleine, piperanine, piperonal, dihydrokarveol, kanyofillene oxide, kariptone, tranpiocarrol, and pepper oil. Black pepper has an antioxidant effect because it contains phenolic compounds and phenolic amides.