So it is a well established fact that black pepper inhibits an enzyme that prevents absorption of many beneficial chemicals like curcuminoids, carotenoids, flavonoids, etc.
Does anyone have experience with piperine and cannabis?
I might be trippin but I think it’s a huge difference to the oral bioavailability of weed just the same! I checked google but couldn’t find a quantitative study before I gave up, just that it theoretically should help with cannabinoids and many many things by blocking glucuronidation.
Just hoping to share the wealth that is black pepper with you guys! I put it on just about anything because it is already one of the cheapest spices and it increases the health benefits of so much!