Warum wirkt Kurkuma nur zusammen mit schwarzem Pfeffer?
Das Piperin im schwarzen Pfeffer erhöht die Bioverfügbarkeit der Curcuminoide die sich im Kurkuma befinden um ein vielfaches. Im Vergleich zum reinen Wirkstoff nur mit Wasser z.B. um das 20-Fache (nur eine Prise Pfeffer). Tatsächlich ist das eine länger bekannte Wirkung von schwarzem Pfeffer, die sich auch auf andere Stoffe auswirkt.
Die Bioverfügbarkeit führt dazu, dass die Curcuminoide sich im Blut und im ganzen Körper verteilen können, um ihre Wirksamkeit zu entfalten. Ansonsten bleiben die Bestandteile fast vollständig im Verdauungstrakt, und nur eine sehr geringe Menge wird aufgenommen. Jedoch gibt es auch andere Wege die Bioverfügbarkeit zu erhöhen, z.B. das Kurkuma zusammen mit einer fetthaltigen Mahlzeit einnehmen. Auch moderne Technologien werden in manchen Nahrungsergänzungsmitteln angewandt.
Zwei wissenschaftliche Quellen zur Bioverfügbarkeit:
Influence of piperine on the pharmacokinetics of curcumin in animals and human volunteers - PubMed
The medicinal properties of curcumin obtained from Curcuma longa L. cannot be utilised because of poor bioavailability due to its rapid metabolism in the liver and intestinal wall. In this study, the effect of combining piperine, a known inhibitor of hepatic and intestinal glucuronidation, was evalu …
https://pubmed.ncbi.nlm.nih.gov/9619120/
A Pilot Cross-Over Study to Evaluate Human Oral Bioavailability of BCM-95CG (Biocurcumax), A Novel Bioenhanced Preparation of Curcumin - PubMed
Curcumin, the bioactive component of turmeric, Curcuma longa has an exceptionally wide spectrum of activities including antioxidant, anti-inflammatory and anti-cancer properties, and is currently under different phases of clinical trials for various types of soft tissue cancers. However, although in …
https://pubmed.ncbi.nlm.nih.gov/20046768/
Eine Erklärung zur Wirkung des Piperins:
Piperine-A Major Principle of Black Pepper: A Review of Its Bioactivity and Studies
Piperine is the main compound present in black pepper, and is the carrier of its specific pungent taste, which is responsible for centuries of human dietary utilization and worldwide popularity as a food ingredient. Along with the application as a food ingredient and food preservative, it is used in traditional medicine for many purposes, which has in most cases been justified by modern scientific studies on its biological effects. It has been confirmed that piperine has many bioactive effects, such as antimicrobial action, as well as many physiological effects that can contribute to general human health, including immunomodulatory, hepatoprotective, antioxidant, antimetastatic, antitumor, and many other activities. Clinical studies demonstrated remarkable antioxidant, antitumor, and drug availability-enhancing characteristics of this compound, together with immunomodulatory potential. All these facts point to the therapeutic potential of piperine and the need to incorporate this compound into general health-enhancing medical formulations, as well as into those that would be used as adjunctive therapy in order to enhance the bioavailability of various (chemo)therapeutic drugs.
https://www.mdpi.com/2076-3417/9/20/4270/htm