Nutraceutical potentials of synergic foods: a systematic review

Journal of Ethnic Foods

Table 2 An overview of synergistic combinations of foods

Synergistic combinations of foods	Functional properties of foods	Synergistic nutri-supplements
Yoghurt and banana	Increases bioavailability	Vitamin A and vitamin E Vitamin A and vitamin C Vitamin A and zinc Vitamin C and iron
Almond with skin
Lemon and green leafy vegetables
Garlic and honey
Green tea and black pepper	Acts as immune boosters	Vitamin C, vitamin D, and zinc
Lemon and green tea
Raspberry and chocolate
Garlic and honey	Prevents infections	Vitamin C, vitamin D, and zinc
Turmeric and fish
Black pepper and turmeric
Curcumin and ginger
Honey and garlic	Reduces chronic diseases	Vitamins D and K Calcium and selenium Zinc and vitamin A
Garlic and fish
Tomatoes and olive oil
Onion and grape
Broccoli and tomatoes
Apple with skin
Apple and berry
Rosemary and meat
Beetroot and chick pea	Improves reproductive health	Magnesium and vitamin B₆

A review of dietary supplementation suggests that although supplements may be beneficial in states of insufficiency, the safe middle ground for consumption likely is food. Also, food provides a buffer during absorption. The more we understand about our own biology and that of plants and animal, the better we will be able to discern the combinations of foods, rather than supplements, which best promote health

ISSN: 2352-619X