Curcumin is a yellow pigment present in the spice turmeric (Curcuma longa). It is a renowned polyphenol with a broad spectrum of health properties and has been associated with antioxidant, anti-inflammatory, anti-cancer, antidiabetic, hepatoprotective, anti-allergic, anti-dermatophyte, and neuroprotective as indicated by over 6,000 citations.However, these properties are followed by a poor pharmacokinetic profile which compromises its therapeutic potential. So what can help?
1.Black pepper (piperine)
Piperine is a potent inhibitor of drug metabolism and works by protecting curcumin from the digestive enzymes that are actively trying to remove it from the bloodstream. In common curcumin ingested gets metabolised before it can be absorbed. This is due to the activity of the digestive enzymes in the stomach, intestines and liver.
Curcuminoids are lipophilic (they are easy attach to fats) so we can help curcumin along by mixing it with good quality, healthy fats.
Study has found that exposing curcumin to heat can increase its solubility in water.Their compounds can become altered or activated by this process, and it can be the key to releasing their best effect.