Curcumin

The active compound in turmeric (Curcuma longa). A molecule from the curcuminoid family, studied for its effects on inflammatory pathways (inhibition of NF-κB, COX-2). Its oral bioavailability is very low in its natural state: piperine (black pepper) increases its absorption by approximately 2000% by inhibiting hepatic glucuronidation. Consumption with a source of fats (curcumin being fat-soluble) as well as gentle cooking (golden milk, curries) also improves its assimilation.