Category Archives: Pepper
Technical References
Piperine In Black Pepper Increases Bioavailability Of Beneficial Turmeric Compounds by 2000%
Substance In Black Pepper Increases Bioavailability Of Beneficial Turmeric Compounds by 2000%
Health Benefits of Black Pepper and Turmeric
Health benefits of any food or herb is based on its key active ingredients. Piperine is the key chemical in black pepper. It is similar to capsaicin a chemical in chili and offers many health benefits. Curcumin which is a … Continue reading
How to Improve BioAvailability of Turmeric
How to Improve Bioavailability of Turmeric? From Turmeric for Health Turmeric is scientifically called Curcuma longa. It is a rhizome, kind of herb of the ginger family. Turmeric is bitter in taste with a slight evocative fragrance of orange and ginger. … Continue reading
Influence of piperine on the pharmacokinetics of curcumin in animals and human volunteers.
Abstract The medicinal properties of curcumin obtained from Curcuma longa L. cannot be utilised because of poor bioavailability due to its rapid metabolism in the liver and intestinal wall. In this study, the effect of combining piperine, a known inhibitor … Continue reading
Recent Developments in Delivery, Bioavailability, Absorption and Metabolism of Curcumin: the Golden Pigment from Golden Spice
Abstract Curcumin (diferuloylmethane) is a yellow pigment present in the spice turmeric (Curcuma longa) that has been associated with antioxidant, anti-inflammatory, anticancer, antiviral, and antibacterial activities as indicated by over 6,000 citations. In addition, over one hundred clinical studies have … Continue reading