Nutritional synergy

One fact from nutrition research on phytochemicals is clear eating a whole food (usually its edible portions of pulp, skin, and occasionally seeds) guarantees taking in as many intact phytochemicals and nutrients as possible. Once inside our bodies, the nutrient complement of the whole fruit may act together with phytochemicals, a process some health professionals call nutritional synergy. 

The disaccharide stmcture of (12) (trade name SPLENDA) is emphasized by the manufacturer as responsible for a taste quaUty and time—intensity profile closer to that of sucrose than any other high potency sweetener. The sweetness potency at the 10% sucrose solution sweetness equivalence is between 450 and 500X, or about two and one-half times that of aspartame. When compared to a 2% sugar solution, the potency of sucralose can be as high as 750X. A moderate degree of synergy between sucralose and other nonnutritive (91) or nutritive (92) sweeteners has been reported. 

Jacobs, D. R., Jr., Gross, M. D., and Tapsell, L. C. (2009). Food synergy An operational concept for understanding nutrition. Am. J. Clin. Nutr. 89,1543S-1548S. 

They have created a bridge between social services by trying to realize synergies in human development through their focus on the complementarities between investments in health, nutrition, and education. 

Apostolidis, E., Kwon, Y.I., and Shetty, K. 2006. Potential of cranberry-based herbal synergies for diabetes and hypertension management. Asia Pacific journal of clinical nutrition, 15(3), 433-41. 

---