Why Black Pepper & Turmeric According to Research?
Black pepper is a potent spice in its own right. This popular, pungent ingredient is made of ground (or whole) peppercorns, which are the small, dried, unripe fruits of the black pepper plant. In addition to flavoring food, it’s commonly used as a medicinal agent, a preservative, and in perfumes, according to a review published in Medicinal & Aromatic Plants. 
Like turmeric, black pepper contains anti-inflammatory and antioxidant properties, making it potentially helpful for managing inflammatory conditions and reducing free-radical damage.
Research has shown that piperine, the main active ingredient in pepper, may reduce inflammation associated with chronic diseases like asthma, arthritis, chronic gastritis, and Alzheimer’s, according to a review published in January 2018 in Journal of Translational Medicine. 
Why pair black pepper and turmeric? Because piperine helps your body absorb more curcumin, according to Dana Angelo White, RD, the owner of Dana White Nutrition  in Fairfield, Connecticut. A study published in Planta Medica  found that pairing 20 milligrams (mg) of piperine with 2 grams (g) of curcumin increased the amount of curcumin that could be absorbed by the body (a concept known as bioavailability) by 2,000 percent. And piperine increases the bioavailability of many nutrients, by preventing metabolizing enzymes(enzymes that are used to break down drugs, foods, and other substances) from doing their job, according to a review published in Medicinal & Aromatic Plants. 
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