09.07.11
A study published in Molecular Nutrition & Food Research (Special Issue: Resveratrol – Current Status and Outlook) found the absorption of resveratrol was increased significantly when combined with piperine (black pepper extract). The resveratrol used in the study was Sabinsa’s Resvenox and the piperine used was Sabinsa’s patented ingredient BioPerine.
Poor bioavailability and rapid metabolism of resveratrol is considered a major barrier in humans receiving the significant health benefits of resveratrol that have been found in mouse studies, with prohibitively large amounts needed for humans to realize the health promoting effects.
The study, conducted at the University found that piperine significantly increases the bioavailability of Resveratrol by 229%. The conclusion of the study read, “Our study demonstrated that piperine significantly improves the in vivo bioavailability of resveratrol.” Authors are planning to conduct a similar clinical study in humans. For further information: www.sabinsa.com
Poor bioavailability and rapid metabolism of resveratrol is considered a major barrier in humans receiving the significant health benefits of resveratrol that have been found in mouse studies, with prohibitively large amounts needed for humans to realize the health promoting effects.
The study, conducted at the University found that piperine significantly increases the bioavailability of Resveratrol by 229%. The conclusion of the study read, “Our study demonstrated that piperine significantly improves the in vivo bioavailability of resveratrol.” Authors are planning to conduct a similar clinical study in humans. For further information: www.sabinsa.com