Black pepper (Piper nigrum) is an annual vine that belongs to family Piperaceae. Its dry fruits are used as a spice worldwide. Black pepper possesses antioxidant, antipyretic, and anti-inflammatory property (Duke et al., 2003). Recently, Liu et al. (2010) have shown the anti-inflammatory and anticancer property of black pepper. Black pepper treatment resulted in reduced level of cyclooxygenase and NFκB with reduction in lipid peroxidation. Ganesh and Chandrasekhara (1987) reported that dietary feeding of black pepper leads to increase in bile secretions.