“Here, we report that cotreatment with a second dietary component, piperine (from black pepper), enhanced the bioavailability of EGCG in mice.”
“ Piperine (100 micromol/L) inhibited EGCG glucuronidation in mouse small intestine (by 40%) but not in hepatic microsomes.”
“ Piperine appeared to increase EGCG bioavailability by inhibiting glucuronidation and gastrointestinal transit.”