I am not a huge fan of piperine but the increase of AUC and (C)max was pretty compelling from this mice study.
Mol Nutr Food Res. 2011 Jun 29. doi: 10.1002/mnfr.201100117. [Epub ahead of print] Enhancing the bioavailability of resveratrol by combining it with piperine. Johnson JJ, Nihal M, Siddiqui IA, Scarlett CO, Bailey HH, Mukhtar H, Ahmad N. Source Department of Pharmacy Practice, College of Pharmacy, University of Illinois at Chicago, Chicago, IL, USA. Abstract Scope: Resveratrol (3,5,4'-trihydroxystilbene) is a phytoalexin shown to possess a multitude of health-promoting properties in pre-clinical studies. However, the poor in vivo bioavailability of resveratrol due to its rapid metabolism is being considered as a major obstacle in translating its effects in humans. In this study, we examined the hypothesis that piperine will enhance the pharmacokinetic parameters of resveratrol via inhibiting its glucuronidation, thereby slowing its elimination. Methods and results: Employing a standardized LC/MS assay, we determined the effect of piperine co-administration with resveratrol on serum levels resveratrol and resveratrol-3-O-?-D-glucuronide in C57BL mice. Mice were administered resveratrol (100mg/kg; oral gavage) or resveratrol (100mg/kg; oral gavage)+piperine (10mg/kg; oral gavage), and the serum levels of resveratrol and resveratrol-3-O-?-D-glucuronide were analyzed at different times. We found that the degree of exposure (i.e. AUC) to resveratrol was enhanced to 229% and the maximum serum concentration (C(max) ) was increased to 1544% with the addition of piperine. Conclusion: Our study demonstrated that piperine significantly improves the in vivo bioavailability of resveratrol. 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.
Copyright © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
PMID: 21714124