Turmeric contains a compound called curcumin, a bright yellow chemical, which gives turmeric its vibrant colour. Curcumin has been identified as being beneficial for its anti-inflammatory properties.
curcumin is known to possess a number of useful properties, it exhibits low oral bioavailability. This means that when curcumin are consumed, they are not readily absorbed into the blood stream.
Instead, curcumin is usually broken down in the intestines and excreted.
When you ingest turmeric with black pepper, you are increasing the amount of the curcumin you can absorb and your body can use.
The reason that black pepper enables this increase in our body using curcumin, is due to piperine a compound found in black pepper, which slows our liver from metabolising the curcumin too quickly and removing it through urine. Curcumin is quickly metabolised and removed from the body by the liver and the intestinal wall, due to its poor bioavailability.( bioavailability of a food is the amount of a nutrient which is available and readily absorbed by the body to use for metabolic purposes in the body, from the food that we ingest.
By slowing this process our body is able to utilise more of the curcumin and its beneficial effects!
Piperine has been observed to increase the blood plasma levels of curcumin when the two supplements are combined or taken together.
However, it may also be possible to improve absorption by consuming the two concurrently.