From: Nutraceutical potentials of synergic foods: a systematic review
Synergistic combinations of foods | Functional properties of foods | Synergistic nutri-supplements |
---|---|---|
Yoghurt and banana | Increases bioavailability | Vitamin A and vitamin E Vitamin A and vitamin C Vitamin A and zinc Vitamin C and iron |
Almond with skin | ||
Lemon and green leafy vegetables | ||
Garlic and honey | ||
Green tea and black pepper | Acts as immune boosters | Vitamin C, vitamin D, and zinc |
Lemon and green tea | ||
Raspberry and chocolate | ||
Garlic and honey | Prevents infections | Vitamin C, vitamin D, and zinc |
Turmeric and fish | ||
Black pepper and turmeric | ||
Curcumin and ginger | ||
Honey and garlic | Reduces chronic diseases | Vitamins D and K Calcium and selenium Zinc and vitamin A |
Garlic and fish | ||
Tomatoes and olive oil | ||
Onion and grape | ||
Broccoli and tomatoes | ||
Apple with skin | ||
Apple and berry | ||
Rosemary and meat | ||
Beetroot and chick pea | Improves reproductive health | Magnesium and vitamin B6 |