Interactions between phytochemicals from fruits and vegetables: Effects on bioactivities and bioavailability

Abstract

The combinations of two or more phytochemicals bring about changes in the ultimate biological effects and/or the bioavailability of each component. A number of mixtures of pure bioactive compounds or phytochemical-containing plant extracts provide synergy with regard to antioxidant status, anti-inflammation, anti-cancer and chemoprevention of several oxidative stress and metabolic disorders in vitro. The biological activities of food phytochemicals depend upon their bioaccessibility and bioavailability which can be affected by the presence of other food components including other bioactive constituents. The interactions between phytochemicals during intestinal absorption could result in changes in the bioavailability of the compounds, which in turn affects the intensity of their bioactivities. This paper provides an overview of combined biological effects of phytochemical mixtures derived from fruits and vegetables with a focus on anti-oxidative, anti-inflammatory and anti-carcinogenic activities. The bioavailability impairment or enhancement caused by the co-consumption of dietary phytochemicals is also discussed. Finally, research gaps for future studies on phytochemical interactions are identified.

Smart Combinations of Bioactive Compounds in Fruits and Vegetables May Guide New Strategies for Personalized Prevention of Chronic Diseases

“…The main underlying hypothesis is that disease preventive actions that result from the combined effect of different compounds affecting multiple mechanisms of action is more effective as compared to the effects induced by an individual compound activating only one single molecular mechanism. In the following years, many studies have been published on additive and synergistic effects of combinations of phytochemicals . Most of the literature is based on in vivo and in vitro studies focusing on the effects of resveratrol in combination with other phytochemicals.…”

The Potential for Plant-Based Diets to Promote Health Among Blacks Living in the United States

“…Although the dynamics of cultural heritage and genetic characteristics should also be considered, in general, these diets reduce risks for major diseases that disproportionately affect Blacks, such as heart disease, cancer, diabetes, obesity, and chronic kidney disease. Multiple reasons for their benefits exist, including the synergistic effects of nutrients typically found in whole plant foods, such as fruits, vegetables, whole grains, legumes, and nuts [14,15]. Here, we review the current evidence supporting a plant-based diet for disease protection and some of the associated mechanisms.…”

Antioxidant and Anti-Inflammatory Activities of the Crude Extracts of Raw and Fermented Tomato Pomace and Their Correlations with Aglycate-Polyphenols

“…Several phenolic compounds, individually or in combination with other molecules, were tested on Caco-2 cells and their anti-inflammatory properties were correlated to chemical structure and dose, and molecules' chemical interactions were determined (synergism, additive, or antagonistic) [13]. The same approach was considered to be unfeasible for the vegetal extracts complex from a composition point of view [14].…”