SYNERGISM OF ANTIOXIDANT PHYTOCHEMICALS: COMPARISONS AMONG PURIFIED POLYPHENOLS AND DIETARY-PLANT EXTRACTS

Synergism among polyphenols and other phytochemicals in plant foods and extracts is one likely reason for higher biological activities of these relative to a purified phytochemical on its own.
With combinations of two purified phytochemicals, for example, positive (synergism) or negative (antagonism) functional interactions are possible relative to the function of each polyphenol in isolation; a third possibility is a neutral effect, or lack of interaction.
Further research on synergistic interactions may be of importance for developing effective phytochemical-based therapeutics or dietary recommendations.
In this study, functional interactions among combinations of purified polyphenols – e.g., antioxidant synergism of quercetin and resveratrol – are reported, as well as comparisons of isolated polyphenol activities relative to those of polyphenol-rich extracts of dietary plants such as Vaccinium and Citrus species.
Comparisons of antioxidant activities in different oxidation assays, including the effects of protein aggregates involved in neurodegenerative diseases (e.g., beta-amyloid and transthyretin), are also included.
Ultimately, the goal is to relate activities of polyphenols and their metabolites in the different assays to potential therapeutic applications.

XXVIII International Horticultural Congress on Science and Horticulture for People (IHC2010): International Symposium on Emerging Health Topics in Fruits and Vegetables

Y. Yao, T.N. Luong, M. Lepik, N. Aftab, V.H. Fong, A. Vieira

Vaccinium sp., Citrus sp., Myristica fragrans, Pimenta dioica, antioxidant, flavonoids, polyphenols, amyloid, synergism

https://doi.org/10.17660/ActaHortic.2012.939.15