Dietary antioxidant synergy in chemical and biological systems

作者：Wang Sunan; Zhu Fan^*

来源：Critical Reviews in Food Science and Nutrition, 2017, 57(11): 2343-2357.

DOI：10.1080/10408398.2015.1046546

• Antioxidant
• synergy
• chemical system
• biological system
• food
• mode of action

Antioxidant (AOX) synergies have been much reported in chemical (test-tube based assays focusing on pure chemicals), biological (tissue culture, animal and clinical models), and food systems during the past decade. Tentative synergies differ from each other due to the composition of AOX and the quantification methods. Regeneration mechanism responsible for synergy in chemical systems has been discussed. Solvent effects could contribute to the artifacts of synergy observed in the chemical models. Synergy in chemical models may hardly be relevant to biological systems that have been much less studied. Apparent discrepancies exist in understanding the molecular mechanisms in both chemical and biological systems. This review discusses diverse variables associated with AOX synergy and molecular scenarios for explanation. Future research to better utilize the synergy is suggested.

• 出版日期2017