The evidence is convergent. Multiple independent sources reach the same conclusion, the underlying mechanism is well-characterized, and even the field's most cautious voices treat it as worth doing.
We're adding black pepper because it boosts the power of the turmeric. A compound in pepper called piperin slows the breakdown of curcumin in your gut and liver. This makes it more stable inside your body and makes its antioxidant, anti-inflammatory, and metabolic benefits last longer.
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the reason the curcumin absorption goes up 2,000 x when you eat it with black pepper is that your body wants to get rid of curcumin. Your body glucuronidates curcumin immediately when you eat it and it gets rid of the majority of it.
Curcumin bioavailability is increased w/piperine.
Compound in black pepper (piperine) increases bioavailability of curcumin (from tumeric) by 2,000% in humans.
tumeric (with piperine)... have been shown to help.
So, the piperine, the component in the black pepper can... So, our bodies like to get rid of these polyphenols and a lot of them like EGCG, a lot of them are on the same class. There's certain enzymes in our liver, the CYP enzymes that get rid of it. So, that's why their half-life is very short. When you get turmeric in your body, it's immediately...your body is immediately trying to clear it out because it's toxic. It's like, "No, get rid of this," you know? But the piperine stops that enzyme from working.