In Ayurveda, Black Pepper is a very common herb. It is traditionally considered to be a hot, pungent herb that stimulates agni, or digestive fire, by supporting the secretion of fluids and circulation of blood in the GI tract. Black Pepper’s most active constituent, Piperine, has been found to support the absorption of other herbs, specifically the Curcumins found in Turmeric, as well as Resveratrol. One study found that combining Turmeric and Black Pepper increased the bioavailability of Turmeric by 154% versus Turmeric alone. Piperine appears to support the inter-cellular permeability and uptake of Curcumins.
This active component works by supporting gastrointestinal transit, which promotes absorption. According to research, Curcumins’ bioavailability is supported when combined with additional polyphenols and herbs.