Synergistic, additive, and antagonistic effects of food mixtures on total antioxidant capacities.

@article{Wang2011SynergisticAA,
  title={Synergistic, additive, and antagonistic effects of food mixtures on total antioxidant capacities.},
  author={Sunan Wang and Kelly Anne Meckling and Massimo F. Marcone and Yukio Kak{\`u}da and Rong Tsao},
  journal={Journal of agricultural and food chemistry},
  year={2011},
  volume={59 3},
  pages={
          960-8
        }
}
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… CONTINUE READING
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