Antioxidant activity of synergistic quercetin resveratrol

Abstract

Polyphenols, the most prevalent and naturally occurring substances have synergistic qualities that may have positive effects on human’s health. When synergistic foods are combined, the evidence for health benefits is greater than when the foods are consumed separately. Nutrient deficiency is a well-known phenomenon in many people, and synergy plays a critical role in combating nutritional deficiency, chronic diseases, and infections and mainly it increases the bioavailability. This research study covers the synergistic interactions of quercetin and resveratrol, and quercetin resveratrol mixtures (1:1) were used to evaluate the TRAP, TAC, FRAP and HRSA antioxidant activity assays. The polyphenolic chemicals that are said to have synergistic effects are very powerful inhibitors of oxidation and a host of other diseases. These results observed the advantages of polyphenol chemicals when combined, which may be helpful for future research.

URN:NBN:sciencein.jmc.2023.581