Effects of Black Pepper on the Absorption of Nutrients in Vegetables

Absorption Clinical Trial

Official title: Effects of Black Pepper on the Absorption of Nutrients in Vegetables

Status Completed

Clinical Trial Summary

The objective of this project is to determine the extent to which eating black pepper together with vegetables increase the absorption of carotenoids (a class of important nutrients) in the vegetables such as beta-carotene.

Clinical Trial Description

Black pepper has multiple health-promoting effects, many of which are associated with the relatively high levels of piperine it contains. Piperine can enhance the oral bioavailability of nutraceuticals in foods due to its inhibitory activity on drug metabolizing enzymes such as cytochrome P450 and p-glycoprotein in the gastrointestinal mucosa. This decreases the first-pass metabolism of nutraceuticals thus increasing their levels in the systemic circulation. Numerous studies in both animals and humans have validated the efficacy of piperine in boosting nutraceutical bioavailability. However, most of these studies utilized highly purified sources of both piperine and nutraceuticals, and therefore do not provide direct evidence on the ability of black pepper (used as a spice) to enhance the bioavailability of nutraceuticals in real foods. ;

Related Conditions & MeSH terms

• Absorption
• Black Pepper
• Carotenoid

• NCT number: NCT03490955
• Study type: Interventional
• Source: University of Massachusetts, Amherst
• Status: Completed
• Phase: N/A
• Start date: September 6, 2018
• Completion date: November 30, 2019