Resveratrol with piperine, improved bioavailability
Resveratrol (3,5,4′-trihydroxystilbene) was tested for bioavailability in combination with piperine in a recent study. Entitled "Enhancing the bioavailability of resveratrol by combining it with piperine", a more than 200% improvement in bioavailability in animals of resveratrol in combination with piperine was described.
These results correspond to the improved bioavailability of vital substances such as Q10 and Curcuma longa in combination with piperine in humans (Piper nigrum extract, black pepper extract). Especially with resveratrol, there has been much discussion about bioavailability.
The bioavailability of a substance like resveratrol with and without piperine, is mainly composed of 2 components.
- The absorption of the vital substance (resveratrol, curucma, Q10) from the intestine into the blood.
- The free availability of resveratrol in the blood without being altered by the liver through the so-called "first pass effect" (glucuronidation). However, it is not yet clear whether, in addition, the metabolites of resveratrol play an important role.