Synergism of Food-based Antioxidants
Red peppers contain 1.6 mg/100 g beta carotene and 0.4 mg cryptoxanthin carotenoids. They also provide vitamins A (3100 IU), E (1.6 mg) and a valuable 127 mg of vitamin C. Brussels sprouts provide a good source of glucosinolate isothiocyanates and also contain useful amounts of carotenoids and vitamin C (85 mg/100 g).
Antioxidant synergy

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Introduction

For three decades at least, researchers have been aware of the synergistic effect of combining antioxidants. The original observations were made when food scientists were exploring the use of natural antioxidant additives to extend the shelf-life of fatty foods. It was discovered that certain polyphenol compounds increased the time that added antioxidants, such as BHT, were effective in protecting foods from oxidation. Out of this work came the suggestion that, while individual antioxidants were unable to increase the plasma antioxidant capacity (PAC), certain combinations showed increases out of proportion to their in vitro individual responses, i.e., they were synergistic.
In the light of significant failure to show increased PAC for individual in vitro antioxidants, the search is continuing for stimulants and synergists that might help to explain the elusive mechanism of the therapeutic activity of antioxidant-rich foods.

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Synergy of in vitro antioxidant combinations

1. Rutin and resveratrol were found to be synergistic in grape skin/seed extracts.

Reference: P. Lacopini, et al., J. Food Comp. Anal., 21 (8), 589-598, 2008

2. Quercetin or almond skin polyphenolics act synergistically with vitamin A or Vitamin C to reduce LDL oxidation.

Reference: C-Y Chen, et al.,J. Nutr. Biochem., 18 (12), 785-794, 2007.

3. Combinations of pairs of antioxidants (ascorbic acid/quercetin, ascorbic acid/epicatechin, epicatechin/caffeic acid, quercetin/epicatechin and quercetin/caffeic acid) were synergistic compared to the action of individuals in the protection of LDL against oxidation.

Reference: V.C. Yeomans et al., Europ. J. Nut. 44, (7) 422-428, 2005.

4. A mixture of 20 micromolar reduced glutathione and 5 micromolar uric acid was synergistic when measured using the Total Oxyradical Scavanging Capacity (TOSC) assay.
A recovery of 127% of the expected single contributions (100%), was recorded.

Reference: G.W. Winston et al., Free Radic. Biol. Med. 24, (3) 480-493, 1998.

5. Vitamin A and vitamin E were synergistic in protecting lipids from oxidative stress, and when combined the consumption of each was significantly delayed.

Reference: L.Tesoriere et al., Arch. Biochem. Biophys. 326, (1) 57-63, 1996.

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