Piperine is the bioactive compound found in Black Pepper, Black pepper is the only spice which is a mainstay at the dining table and is used almost as often as salt. But what is the reason it’s used so repetitively? Is it just for its spicy taste and pungent aroma? Or is there more to this spice than meets the eye?
Piperine has shown to relieve nausea, headaches, poor digestion and has also shown to have potent anti-inflammatory properties.
But perhaps Piperine’s most significant benefit is its ability to improve the bioavailability of curcumin by increasing the absorption into the body by up to 2000%!
Curcumin is universally known for having a poor bioavailability, this is the ease in which a nutrient can be absorbed and used by the body. This can be explained by a few factors:
- Curcumin has low solubility in water which means it doesn’t dissolve easily and gets metabolised before it can be absorbed due to digestive enzymes present in the stomach, liver and intestines.
- Curcumin is made up of Curcuminoids which are lipophilic which means they attach to fats, absorption can be boosted by combining it to good quality, healthy fats allowing curcumin to bind to these molecules so it can be absorbed by the gut.
This is where Piperine plays a key role, Piperine contains high levels of healthy fats which allow curcumin to bind to which allow it able to pass through the walls of the intestine and into the bloodstream allowing the body to make use of the great turmeric benefits.
So next time you’re adding turmeric to your food, make sure you don’t forget to sprinkle some black pepper in as well!