Piperine Enhances Resveratrols Bioavailability

CHICAGOA study published in Molecular Nutrition & Food Research demonstrated piperine significantly improves the in vivo bioavailability of resveratrol (2011;55(8):1169-1176). Despite resveratrols multitude of health-promoting properties, its poor in vivo bioavailability due to its rapid metabolism is a major obstacle in translating its effects in humans. In this study, researchers examined the hypothesis that piperine (as BioPerine®, from Sabinsa) will enhance the pharmacokinetic parameters of resveratrol (as Resvenox®, from Sabinsa) via inhibiting its glucuronidation, thereby slowing its elimination.

Employing a standardized LC/MS assay, researches determined the effect of piperine co-administration with resveratrol on serum levels resveratrol and resveratrol-3-O-beta-D-glucuronide in C57BL mice. Mice were administered resveratrol (100 mg/kg; oral gavage) or resveratrol (100 mg/kg; oral gavage)+piperine (10 mg/kg; oral gavage). The serum levels of resveratrol and resveratrol-3-O-beta-D-glucuronide were analyzed at different times. The degree of exposure (i.e., AUC) to resveratrol was enhanced to 229 percent and the maximum serum concentration was increased to 1,544 percent with the addition of piperine.

Researchers did note, however, further detailed research is needed to study the mechanism of improved bioavailability of resveratrol via its combination with piperine as well as its effect on resveratrol metabolism.