Food Synergy

Our cells need fuel in the form of food to process and function properly. Food consists of mixtures of nutrients that serve as fuel for the body. When certain nutrients are consumed together, they produce beneficial results. Hence, synergistic foods offer potential health benefits when combined. Food synergy is the concept of linking foods to health, and it plays a vital role in combating nutritional deficiencies.

In this article, we discuss what is food synergy and what are the secret food combinations that work better together to support your health.

Synergistic Foods

Some of the synergistic food nutrients are discussed below:

Green tea and Black Pepper

Some foods work better together and help boost immunity. For example, green tea and black pepper work together to help the body absorb pigallocatechin gallate. (EGCG), a helpful compound in green tea.
Black pepper contains piperine, which slows down the breakdown of EGCG in the stomach, so it stays in the body longer. Because of this, the catechins in green tea help improve immune tolerance. Similarly, adding lemon to green tea greatly increases EGCG absorption compared to drinking green tea alone.
Studies show that vitamin C in lemon helps the body absorb and use antioxidants in green tea much better. Together, catechins and vitamin C work synergistically to improve antioxidant absorption.

Garlic and Honey

Synergistic foods seek to prevent infections. For example, garlic and honey with phenols and fatty acids significantly contribute to antibacterial activity. These act synergistically to reduce bacteria’s growth and killing activity.

Lemon and Green Leafy Vegetables

Lemon and green leafy vegetables work well together to reduce iron deficiency. This combination helps increase haemoglobin levels in the body. Vitamin C in lemon improves the absorption of iron from green leafy vegetables. It changes iron into a form that the body can absorb more easily. As a result, more iron enters the blood and supports better health.

Yoghurt and Banana

Yoghurt and banana are a source of mutual benefits of probiotics and prebiotics. Probiotics introduce good bacteria into the gut, whereas prebiotics act as a fertilizer for the good bacteria. So, consuming probiotics and prebiotics is good for the gut bacteria and improves gastrointestinal digestion. Moreover, Inulin present in bananas energizes the growth of good bacteria in yoghurt, which helps to improve immunity and regulate digestion.

Onion and Grape Combination

Studies have shown that a synergistic combination of foods is important in preventing chronic diseases. For example, the onion and grape combination resulted in a synergistic antiproliferative effect. Black grapes are rich in polyphenol antioxidant catechin, which helps prevent cardiovascular disease, cancer, neurological disorders, and weight management. Research proved that this combination helps relieve allergy symptoms and improve cardiovascular protection by improving circulation (Wang et al., 2013).

Red Meat and Spices

People who frequently consume red meat are more exposed to carcinogens and cancer-causing agents. These agents are formed when meat is cooked at very high temperatures (grilling). Research studies have found that certain phenolic compounds and antioxidants in rosemary spice could hinder the formation of carcinogenic compounds when added to red meat.

Blueberries and Strawberries

This combination has potential protective antioxidant effects on neuronal functioning. Antioxidant-rich blueberries and strawberries reduce oxidative stress and inflammation and thus improve neuronal signal processing.

References

Hallberg, L., Rossander-Hulthèn, L., Brune, M., & Gleerup, A. (1993). Inhibition of haem-iron absorption in man by calcium. British Journal of Nutrition, 69(2), 533–540. https://doi.org/10.1079/bjn19930053

Lambert, J. D., Hong, J., Kim, D. H., Mishin, V. M., & Yang, C. S. (2004). Piperine Enhances the Bioavailability of the Tea Polyphenol (−)-Epigallocatechin-3-gallate in Mice. The Journal of Nutrition, 134(8), 1948–1952. https://doi.org/10.1093/jn/134.8.1948

Mandal, S., Rajani, G., Sharma, R., & Gupta, N. (2012). In vitro antioxidant and anti-inflammatory potential of Polyalthia longifolia in rats. Indian Journal of Pharmacology, 44(2), 277. https://doi.org/10.4103/0253-7613.93873

Natarajan, T. D., Ramasamy, J. R., & Palanisamy, K. (2019). Nutraceutical potentials of synergic foods: a systematic review. Journal of Ethnic Foods, 6(1). https://doi.org/10.1186/s42779-019-0033-3

Tsen, S., Ameri, F., & Smith, J. (2006). Effects of Rosemary Extracts on the Reduction of Heterocyclic Amines in Beef Patties. Journal of Food Science, 71(8), C469–C473. https://doi.org/10.1111/j.1750-3841.2006.00149.x

Wang, S., Zhu, F., Meckling, K. A., & Marcone, M. F. (2013). Antioxidant Capacity of Food Mixtures Is Not Correlated with Their Antiproliferative Activity Against MCF-7 Breast Cancer Cells. Journal of Medicinal Food, 16(12), 1138–1145. https://doi.org/10.1089/jmf.2013.0051