Bioavailability and Anti-Inflammatory Effects of Turmeric and Curcumin: A Systematic Review
Hewlings SJ, Kalman DS
Evidence is still building up
Summary
A systematic review evaluating bioavailability, anti-inflammatory, and antioxidant effects of curcumin, the main bioactive in turmeric. Curcumin content in turmeric powder is only 2–5%, and standalone curcumin has very low bioavailability. Combination with piperine (black pepper) enhances bioavailability by up to 2,000%. Dietary intake from cooking rarely reaches therapeutic curcumin levels; for supplemental use, piperine-containing formulations are recommended.
Key findings
- 1
Curcumin content in turmeric powder is only 2–5%
- 2
Standalone curcumin has very low bioavailability due to poor GI absorption
- 3
Piperine (black pepper) combination enhances bioavailability up to 2,000%
- 4
Dietary intake from cooking rarely reaches therapeutic doses
- 5
High-concentration supplements with piperine show anti-inflammatory effects in research
Last checked: 2026-06-24