McCormick Science Institute

Black Pepper and Dietary Lipids Synergistically Enhance Carotenoid Bioavailability: A Narrative Review

Minna Luo, Hang Xiao

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MSI Team
June 2026 - Carotenoids are lipophilic micronutrients with significant health benefits, yet their poor bioaccessibility and bioavailability limit their physiological impact. Evidence suggests that co-ingestion of black pepper (piperine) and dietary lipids can synergistically enhance carotenoid utilization. This narrative review evaluates the scientific basis for this interaction.
This narrative review addresses this gap by critically examining the scientific rationale and emerging evidence for the synergistic enhancement of carotenoid bioavailability through the co-consumption of black pepper and dietary lipids. It evaluates findings from a randomized human clinical trial and in vitro studies, dissects mechanistic pathways involved in absorption and metabolism, and discusses implications for dietary guidance and functional food design. By focusing on this underexplored but promising interaction, this review aims to provide a novel and translational perspective on improving carotenoid utilization through common, culturally acceptable dietary strategies. View Full Text

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