A clinical trail done at the Department of Pharmacology, St. John’s Medical College has determined that adding black pepper to curcumn increases the bioavailability by 2000%
Turmeric is ancient Indian spice and medicinal herb belonging to the ginger family. Nearly all of the turmeric in the world is grown in India. Turmeric gets its distinct orange and yellowish color from the compound Curcumin. This is what offers the antioxidant, anti-inflammatory, antiseptic, antifungal, and antibacterial effects that turmeric is famous for.
Many researchers and medical professionals are starting to believe that chronic inflammation could possibly play a major role in the development of heart disease, cancer, Alzheimer’s and various degenerative conditions.
Curcumn is a powerful anti-inflammatory and a powerful antioxidant.
Which brings us to black pepper. Unfortunately, curcumin is poorly absorbed into the bloodstream and most of the curcumin ingested gets metabolized before it can even get absorbed by your body.
Just check the back of the packaging and it will tell you. Make sure it says “black pepper extract” or “piperine”
A clinical trail done at the Department of Pharmacology, St. John’s Medical College in Bangalore, India has determined that adding black pepper to curcumn increases the bioavailability by 2000%
The study concluded that the compound found in black pepper known as piperine enhanced the turmeric’s concentration, extent of absorption, and bioavailability of curcumin in both rats and humans by 2000%.
So, if your on the market for a turmeric supplement or are just cooking your favorite curry dish – Add some black pepper. In fact, many of the best turmeric supplements on the market have started to incorporate black pepper to their formula. Just check the back of the packaging and it will tell you. Make sure it says “black pepper extract” or “piperine” Don’t let that Curcumn go to waste!
For those interested in the hard science and current research being done on curcumn – check out some of the links below: