Table 4.

Recent studies on the antagonistic and synergistic effects of combinations of individual polyphenols or combinations containing polyphenol rich foods.

Combinations	Effect	Study
Epigallocatechin gallate (EGCG) and curcumin	Synergistically cytotoxic to MDA-MB-231 estrogen receptor α (ERα) human breast cancer cells in vitro when compared to effects of the individual polyphenols.EGCG + curcumin also synergistically inhibited tumor growth within female athymic nude mice implanted with MDA-MB-231 estrogen receptor (ERα) human breast cancer cells compared to individual polyphenols. Proposed mechanism of action: Cell cycle arrest and decrease in the expression of vascular endothelial growth factor receptor in tumor may play a role.	Somers-Edgar et al. [124]
Curcumin and resveratrol	Synergistic inhibition of growth of p53 positive and p53 negative human colorectal cancer HCT116 cells in vitro when compared to effects of the individual polyphenols.Curcumin and resveratrol combination also synergistically inhibited tumor growth within severe combined immunodeficient female mice implanted with HCT-116 cells. Proposed mechanism of action: Decrease in proliferation and induction of apoptosis, decreased NF-κB activity, inhibition of activation of epidermal growth factor receptor.	Majumdar et al. [125]
Carnosic acid and curcumin	Combinations (at levels shown to be non-cytotoxic to normal human fibroblasts or human peripheral blood mononuclear cells) inhibited the growth of, and induced apoptosis in, HL-60 and KG-1a human acute myeloid leukemia cells. Proposed mechanism of action: Apoptosis associated with activation of caspases 8, 9 and 3 and Bid (a proapoptotic protein) which is a member of the Bcl family. No other Bcl proteins shown to be affected. No evidence that oxidative stress was involved.	Pesakhov et al. [126]
Chicken +/−herb and spice based marinating sauces	Marinating and cooking significantly decreased the antioxidant capacities of herb and spice marinating sauces.	Thomas et al. [127]
Antioxidant rich spice (black pepper, cloves, cinnamon, garlic powder, ginger, oregano, paprika and rosemary) added to hamburger meat	Significant reduction in malondialdehyde concentration (a biomarker of oxidative stress) in the spiced burger compared to that in the unspiced (control) burger. There was also a significant increase in plasma malondialdehyde concentration following consumption of the control burger. Following consumption of the spiced burger there was a “trend to decrease” in plasma malondialdehyde concentration. Urinary malondialdehyde concentration decreased by almost 50% in subjects that consumed the spiced burgers compared to those who consumed the control burgers.	Li et al. [128]
Combinations of Aspalathus linearis and Malus domestica, Aspalathus linearis and Vaccinium, Myrtillus, Punica granatum and Malus domestica	Combinations demonstrated additive or synergistic effects (based on antioxidant capacity) but these outcomes depended on the type of assay used.	Blasa et al. [129]
Polyphenol rich herbs oregano, ajowan (Trachyspermum ammi) and Indian borage (Plectranthus amboinicus)	Addition of oregano extract increased the radical scavenging activity of ajowan and Indian borage extracts.	Khanum et al. [130]
Peppermint, rosemary, sage, spearmint, thyme.	All herb extracts inhibited the growth of SW-480 human colorectal cancer cells. Combinations of these extracts herbs had additive, antagonistic and synergistic effects, which were based on the combinations and/or the concentrations of the herb extracts used in the combinations.	Yi and Wetzstein [131]
Blueberries, grapes, chocolate covered strawberries, and polyphenol rich fruit smoothies.	Significant synergy, based on antioxidant capacity, found in combinations of chocolate covered strawberries; reported either antagonism or synergy within the combinations of constituent polyphenols; the effect depended on the constituents, and their number, and also the antioxidant assay used.	Epps et al. [132]