Research Article

Enhancing the bioavailability of resveratrol by combining it with piperine

  1. Jeremy J. Johnson1,
  2. Minakshi Nihal2,
  3. Imtiaz A. Siddiqui2,
  4. Cameron O. Scarlett3,
  5. Howard H. Bailey4,5,
  6. Hasan Mukhtar2,5,
  7. Nihal Ahmad2,5,*

Article first published online: 29 JUN 2011

DOI: 10.1002/mnfr.201100117

Issue

Molecular Nutrition & Food Research

Molecular Nutrition & Food Research

Special Issue: Resveratrol – Current Status and Outlook

Volume 55, Issue 8, pages 1169–1176, August 2011

Additional Information

How to Cite

Johnson, J. J., Nihal, M., Siddiqui, I. A., Scarlett, C. O., Bailey, H. H., Mukhtar, H. and Ahmad, N. (2011), Enhancing the bioavailability of resveratrol by combining it with piperine. Mol. Nutr. Food Res., 55: 1169–1176. doi: 10.1002/mnfr.201100117

Author Information

  1. 1

    Department of Pharmacy Practice, College of Pharmacy, University of Illinois at Chicago, Chicago, IL, USA

  2. 2

    Department of Dermatology, School of Medicine and Public Health, University of Wisconsin-Madison, WI, USA

  3. 3

    Analytical Instrumentation Center, School of Pharmacy, University of Wisconsin-Madison, Madison WI, USA

  4. 4

    Department of Medicine, School of Medicine and Public Health, University of Wisconsin-Madison, Madison, WI,USA

  5. 5

    University of Wisconsin Carbone Cancer Center, Madison, WI, USA

*Department of Dermatology, University of Wisconsin, 423 Medical Sciences Center, 1300 University Avenue, Madison, WI 53706, USA Fax: +1-608-263-5223

Publication History

  1. Issue published online: 3 AUG 2011
  2. Article first published online: 29 JUN 2011
  3. Manuscript Accepted: 15 MAY 2011
  4. Manuscript Revised: 20 APR 2011
  5. Manuscript Received: 23 FEB 2011

Funded by

  • National Institutes of Health. Grant Numbers: 1R21 CA149560, R01CA114060, 1R01AR059130

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Keywords:

  • Absorption;
  • Bioavailability;
  • Pharmacokinetics;
  • Piperine;
  • Resveratrol

Abstract

Scope: Resveratrol (3,5,4′-trihydroxystilbene) is a phytoalexin shown to possess a multitude of health-promoting properties in pre-clinical studies. However, the poor in vivo bioavailability of resveratrol due to its rapid metabolism is being considered as a major obstacle in translating its effects in humans. In this study, we examined the hypothesis that piperine will enhance the pharmacokinetic parameters of resveratrol via inhibiting its glucuronidation, thereby slowing its elimination.

Methods and results: Employing a standardized LC/MS assay, we determined the effect of piperine co-administration with resveratrol on serum levels resveratrol and resveratrol-3-O-β-D-glucuronide in C57BL mice. Mice were administered resveratrol (100 mg/kg; oral gavage) or resveratrol (100 mg/kg; oral gavage)+piperine (10 mg/kg; oral gavage), and the serum levels of resveratrol and resveratrol-3-O-β-D-glucuronide were analyzed at different times. We found that the degree of exposure (i.e. AUC) to resveratrol was enhanced to 229% and the maximum serum concentration (Cmax) was increased to 1544% with the addition of piperine.

Conclusion: Our study demonstrated that piperine significantly improves the in vivo bioavailability of resveratrol. However, further detailed research is needed to study the mechanism of improved bioavailability of resveratrol via its combination with piperine as well as its effect on resveratrol metabolism.

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