Sabinsa Corp., Resveratrol-Piperine combination using Sabinsa Resvenox® and BioPerine®
Study claim: Piperine significantly improves the in vivo bioavailability of resveratrol in mice.
Published: JJ Johnson, et al. Enhancing the bioavailability of resveratrol by combining it with piperine. Mol Nutr Food Res. Vol 55, issue 8, pages 1169-1176, Aug 2011.
Abstract: Poor bioavailability and rapid metabolism of resveratrol, one of the most touted natural compounds for human health and nutrition in recent times, is considered a major barrier due to prohibitively large amounts needed for humans to realize the health-promoting effects.
The study was conducted at the University of Wisconsin by Jeremy J. Johnson, Minakshi Nihal, Imtiaz A. Siddiqui, Cameron O. Scarlett, Howard H. Bailey, Hasan Mukhtar and Nihal Ahmad. Mice were administered resveratrol (100 mg/kg; oral gavage) or resveratrol (100 mg/kg; oral gavage) plus piperine (10 mg/kg; oral gavage), and the serum levels of resveratrol and resveratrol-3-O-β-d-glucuronide were analyzed at different times. They found that the degree of exposure (i.e. AUC) to resveratrol was enhanced to 229 percent and the maximum serum concentration was increased to 1,544 percent with the addition of piperine.
Potential applications: These results have led the researchers to speculate that this bioavailability enhancing effect of piperine will translate into lower amounts of resveratrol being needed. These results have encouraged the researchers to plan a Phase I study using resveratrol-piperine combination. While piperine enhances the bioavailability of resveratrol, it decreases slightly the bioavailability of its major metabolite.
Triarco Industries, Inc., Carbogen® Enzyme
Study claim: Adding Triarco’s patented Carbogen® enzyme system to a meal replacement bar increased the rate of glucose absorption. Increased blood glucose levels were maintained over a period of five hours.
Published: ML Anderson. The Effect of a Dietary Carbohydrase Enzyme System on Blood Glucose Levels When Combined with Foods of Varying Glycemic Index in Male Sprague–Dawley Rats. J Med Food. January 2012, 15(1): 71-77.
Abstract: Extensive research has shown that physical performance and recovery can be improved by maintaining or enhancing glucose availability. Carbogen®, a patented dietary fungal carbohydrase enzyme system, converts complex carbohydrates and fiber into simpler carbohydrates when ingested. This supplements the enzymatic digestion of complex carbohydrates and fiber.
These preliminary investigations evaluate the ability of Carbogen® to produce a rapid and more sustained increase in whole blood glucose (WBG) levels when combined with a variety of food substrates commonly used by athletes and non-athletes to increase levels of physical activity. To investigate this, food substrates having a low, moderate, or high glycemic index (GI) with various amounts of total carbohydrates and dietary fiber were used. The individually tested substrates included soy nuts, cooked pasta, meal replacement bars, a nutrition shake, and a carbohydrate sports supplement. The investigations consisted of seven separate preclinical rat feasibility studies conducted over a period of approximately 12 months.
The study found that Carbogen® significantly increased glucose absorption and maintained increases over five hours when added to a meal replacement bar and soy nuts, foods characterized by both a low or moderate GI and a high fiber. When Carbogen® was added, the soy nut substrate showed an average increase in blood glucose levels of 67 percent, and the meal replacement bar showed an average increase of 261 percent. Such maintained increases can provide a steady source of accessible, longer-lasting energy from these foods.
Potential applications: This ingredient could be significant for athletes and other consumers who look to carbohydrate products for a healthy boost, and for manufacturers who want to enhance their current energy or fiber formula.