Nutraceutical potentials of synergic foods: a systematic review

• Published in: Journal of ethnic foods 2019, 6(0), , pp.1-7
• Main Authors: Natarajan, Tharani Devi, Ramasamy, Janci Rani, Palanisamy, Kirthika
• Format: Article
• Language: English
• Subjects: 20th century; Antioxidants; Bioavailability; Chronic illnesses; Dietary minerals; Fatty acids; Flavonoids; Food; Food synergy; Functional foods; Functional foods & nutraceuticals; Health care; Healthy food; Immune system; Immunity; Infections; Interactive nutrients; Malnutrition; Metabolism; Mixtures; Mortality; Nutrient deficiency; Nutrients; Nutrition research; Oxidative stress; Phytochemicals; Skin; Synergic foods; Synergy; Systematic review; Tea; 식품과학
• ISSN: 2352-619X; 2352-6181; 2352-619X
• DOI: 10.1186/s42779-019-0033-3

Food synergy is a concept of linking foods to health. Food consists of mixtures of nutrients, serving as a fuel for the body. When synergistic foods are put together, the evidence for potential health benefits becomes stronger than individual foods. Nutrient deficiency is a known phenomenon in many individuals, and synergy plays a very important role in combating the nutritional deficiency. Today’s consumer expresses high interest to build knowledge on the active role of food in their well-being, as well as in the prevention of non-transmissible chronic diseases. Functional foods and their active compounds play a vital role in preventing chronic diseases, improving immunity, and decreasing infections. The concept of synergy is an overthinking in nutrition research which can enhance effective dietary planning value added to the forthcoming nutrition research. This paper gives an overview of various synergic combinations of food components and their interactions within the food and with the human system to attain ideal health benefits.