Piperine 95%
The compound that makes black pepper bite is also the one formulators reach for when an active ingredient needs to actually reach the bloodstream. Piperine 95% is Savira's HPLC-verified answer to the bioavailability problem.
An old spice's newest job
Piperine is the alkaloid responsible for black pepper's characteristic pungency — first isolated from Piper nigrum nearly two centuries ago. For most of that history it was a flavour chemist's curiosity. Over the last three decades it has become something else entirely: the reference compound for bioavailability enhancement in the supplement industry.
What changed was the science of absorption. Many of the actives formulators care most about — curcumin, EGCG, resveratrol, coenzyme Q10, certain B-vitamins — are metabolised and cleared by the body before they can do their work. Piperine slows that clearance. Taken alongside these compounds, it measurably increases how much of the active ingredient actually reaches circulation, which is why it now sits on the ingredient deck of a large share of the world's curcumin and green-tea-extract formulations.
Savira produces Piperine 95% from cultivated Indian black pepper, using a solvent-extraction and recrystallisation process engineered for consistent, HPLC-verified purity — the standard export buyers in nutraceutical and pharmaceutical manufacturing require before a compound goes anywhere near a production line.
Why it works, in formulator's terms
Piperine's enhancing effect isn't a marketing claim — it comes from two well-documented pharmacokinetic actions.
Enzyme inhibition
Piperine inhibits glucuronidation and other Phase-II liver enzymes that would otherwise break down actives before they reach systemic circulation.
Efflux suppression
It reduces P-glycoprotein–mediated efflux at the intestinal wall, allowing more of the co-administered compound to be absorbed rather than pumped back out.
Thermogenic activity
Independent of its enhancer role, piperine has demonstrated mild thermogenic and lipid-metabolism effects, supporting its use in weight-management formulations.
Certificate of Analysis, in short
Every lot is tested and issued with a full COA before dispatch. Representative parameters below.
| Botanical Source | Piper nigrum L. (black pepper), fruit |
| Active Compound | Piperine |
| Assay | ≥95.0% by HPLC |
| CAS Number | 94-62-2 |
| Molecular Formula | C₁₇H₁₉NO₃ |
| Appearance | Pale yellow to yellow crystalline powder |
| Particle Size | Through 80–100 mesh, custom milling available |
| Solubility | Sparingly soluble in water; soluble in ethanol, chloroform |
| Loss on Drying | ≤0.5% |
| Heavy Metals | ≤10 ppm, complies with USP/EP limits |
| Microbial Limits | Total plate count, yeast & mould within USP <2021> |
| Extraction Method | Solvent extraction with recrystallisation, solvent-residue tested |
| Shelf Life | 24 months, stored cool and dry, sealed |
| Packaging | 25 kg fibre drums with double LDPE liner; custom formats on request |
"An enhancer is only as trustworthy as the assay behind it. We test every lot so our buyers never have to take that on faith."
Where formulators put it to work
Curcumin & Polyphenol Stacks
The most common pairing — piperine is added at 5–20mg per serving alongside curcumin, resveratrol or EGCG to raise plasma bioavailability of the primary active.
Multivitamin & Mineral Systems
Included at low inclusion rates to support absorption of B-vitamins, beta-carotene, selenium and CoQ10 in premium multivitamin formulations.
Sports & Weight Management
Used in thermogenic and fat-metabolism blends, often alongside green tea extract or capsaicinoids, for its independent metabolic activity.
Pharmaceutical Formulations
Studied and applied as a bio-enhancer excipient to reduce required dosing of certain active pharmaceutical ingredients.
Functional Foods & Beverages
Incorporated at trace levels in functional beverages and fortified foods positioned on absorption and metabolic-support claims.
Cosmeceutical Actives
Explored in topical formulations for its penetration-enhancing properties alongside antioxidant actives.
How this lot was made
Cultivated pepper
Mature Piper nigrum fruit sourced from established growing regions in South India, selected for alkaloid content.
Solvent extraction
Controlled-temperature solvent extraction pulls the alkaloid fraction from dried, milled pepper.
Recrystallisation
Sequential recrystallisation concentrates piperine to ≥95% while stripping resin, oil and residual solvent.
HPLC & COA
Every lot is assayed by HPLC and issued a Certificate of Analysis before it clears the warehouse.
Built for the container, not just the beaker
- DocumentationCOA, MSDS, phytosanitary & origin certificates per shipment
- MOQ25 kg, scalable to full container loads
- Lead Time2–3 weeks ex-works, subject to lot availability
- Key MarketsSouth Korea, EU, UAE, Southeast Asia
- IncotermsEXW, FOB, CIF available on request
Request a sample & COA
Send your target application and required assay range — Savira will confirm specification fit and current lot availability within one business day.
