Black pepper enhances the bio-availability of Turmeric, specifically the curcuminoids that famously act as powerful antioxidants, anti-inflammatory, antiseptic, anti-fungal and anti-bacterial agents. These properties, whilst important anytime any place, are particularly useful for resonating with the tropics. Curcumin has one drawback: low levels of bio-availability as it gets metabolized soon after it is ingested. Good news: the piperine in black pepper – a chemical compound packing a powerful punch in its own right – has been shown to increase the bioavailability of curcumin by slowing down its metabolisation. Tests on humans show that 20 mg of piperine added to 2 grams of curcumin increases the bioavailability of curcumin by 2000%!
These are wonderful discoveries and we have taken note: our Jamu combines Bali turmeric, Bali black pepper and Legolama wild honey to ensure not only maximum yumminess but also the right alchemy to charge your body.
Source
http://www.turmericforhealth.com/turmeric-benefits/health-benefits-of-black-pepper-and-turmeric
