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The degree of exposure to resveratrol was improved to 229%, while the maximum serum concentration was increased to 1544%.
Sabinsa Corp.’s (East Windsor, NJ) BioPerine piperine, a black pepper extract purported to enhance nutrient bioavailability, was shown to improve resveratrol bioavailability in an in vivo mouse study published in Molecular Nutrition & Food Research.
According to the researchers at the University of Wisconsin, resveratrol often shows poor in vivo bioavailability because it is rapidly metabolized. In the trial, mice were administered either 100 mg/kg of resveratrol alone, or 100 mg/kg of resveratrol plus 10 mg/kg of piperine.
When resveratrol was combined with piperine, the degree of exposure to resveratrol was improved to 229%, while the maximum serum concentration was increased to 1544%.
The researchers called the improved resveratrol bioavailability thanks to piperine “significant,” while noting that more research is needed to study the mechanism of how piperine improves resveratrol bioavailability and its effect on resveratrol metabolism.