Guelph Food Research Center, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada.
J Agric Food Chem. 2011 Feb 9;59(3):960-8. doi: 10.1021/jf1040977. Epub 2011 Jan 11.
Different foods possess different bioactive compounds with varied antioxidant capacities. When foods are consumed together, the total antioxidant capacity of food mixtures may be modified via synergistic, additive, or antagonistic interactions among these components, which may in turn alter their physiological impacts. The main objective of this study was to investigate these interactions and identify any synergistic combinations. Eleven foods from three categories, including fruits (raspberry, blackberry, and apple), vegetables (broccoli, tomato, mushroom, and purple cauliflower), and legumes (soybean, adzuki bean, red kidney bean, and black bean) were combined in pairs. Four assays (total phenolic content, ferric reducing antioxidant power, 2,2-diphenyl-1-picrylhydrazyl, radical scavenging capacity, and oxygen radical absorbance capacity) were used to evaluate the antioxidant capacities of individual foods and their combinations. The results indicated that within the same food category, 13, 68, and 21% of the combinations produced synergistic, additive, and antagonistic interactions, respectively, while the combinations produced 21, 54, and 25% synergistic, additive, and antagonistic effects, respectively, across food categories. Combining specific foods across categories (e.g., fruit and legume) was more likely to result in synergistic antioxidant capacity than combinations within a food group. Combining raspberry and adzuki bean extracts demonstrated synergistic interactions in all four chemical-based assays. Compositional changes did not seem to have occurred in the mixture. Results in this study suggest the importance of strategically selecting foods or diets to maximum synergisms as well as to minimum antagonisms in antioxidant activity.
不同的食物具有不同的生物活性化合物和不同的抗氧化能力。当食物一起被食用时，食物混合物的总抗氧化能力可能会通过这些成分之间的协同、相加或拮抗相互作用而改变，这反过来可能会改变它们的生理影响。本研究的主要目的是研究这些相互作用并确定任何协同组合。从三个类别中选择了 11 种食物，包括水果（覆盆子、黑莓和苹果）、蔬菜（西兰花、番茄、蘑菇和紫色花椰菜）和豆类（大豆、红豆、红芸豆和黑豆），将它们两两组合。使用四种测定法（总酚含量、铁还原抗氧化能力、2,2-二苯基-1-苦肼基自由基清除能力和氧自由基吸收能力）来评估单个食物及其组合的抗氧化能力。结果表明，在同一食物类别中，分别有 13%、68%和 21%的组合产生协同、相加和拮抗相互作用，而在跨食物类别中，分别有 21%、54%和 25%的组合产生协同、相加和拮抗作用。跨类别组合特定食物（例如水果和豆类）比同一食物组内组合更有可能产生协同的抗氧化能力。覆盆子和红豆提取物的组合在所有四种基于化学的测定法中均显示出协同相互作用。混合物中似乎没有发生组成变化。本研究结果表明，在选择食物或饮食时，需要战略性地选择以实现最大协同作用和最小拮抗作用的重要性。
