Synergism of phytochemicals of the plant food matrix: mechanisms, functionality

Abstract. Food products are chemically complex systems of various compounds. Bioactive phytochemical compounds of the plant food matrix (FM), as the foundation of functional foods, play a vital role in the prevention of chronic diseases and enhancing the immunity of the human body, but the main problem in the development of bioactive food ingredients is their limited bioavailability. The principle of synergism of individual biologically active substances (BAS) is an effective way to increase bioaccessibility and bioavailability. The article presents an overview of studies of various combinations of phytonutrients, the joint action of which causes a synergistic effect. The value of the concept of synergism of phytochemical compounds is considered in close connection with their pharmacological properties. Attention is paid to the synergistic potential of biologically active complexes in the prevention and treatment of inflammatory, lipid-lowering, neurodegenerative diseases, and effects on microorganisms. The mechanisms of interaction of phytochemical compounds causing the following synergistic effects are considered: increased bioaccessibility of the substance; multitasking of the resulting combinations due to the functional properties of their components; ensuring bacterial resistance; elimination or neutralization of adverse effects on the functional ingredient during digestion in the human gastrointestinal tract (GIT). When evaluating literary sources, a large number of scientific papers were noted devoted to studies of the most bioactive agents of plant FM and at the same time characterized by poor digestibility or instability when passing through the GIT – polyphenolic compounds (catechin, quercetin, rutin, resveratrol, gallic, caffeic acids). Positive results in increasing their bioavailability were obtained when combined with some carotenoids (β-carotene, lycopene, lutein), vitamins (C, E), alkaloids (piperine, capsaicin). At the same time, the functionality of such combinations turned out to be higher in comparison with the level of bioactivity of mononutrients. The article touches upon a review of exploratory studies, where such functional ingredients as polysaccharides, proteins, lipids are used as possible phytocompounds causing synergistic effects, which in turn act as transport carriers for biologically active substances that are unstable during digestion. Keywords: plant materials, phytonutrients, bioaccessibility, synergistic effect, functional properties, human health