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Food synergy is a term used to describe how certain nutrients and chemicals in whole foods can positively impact health when taken together than when isolated or separately.
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Citrus fruits like lemon, for instance, can improve the absorption of EGCG, a strong antioxidant included in green tea.
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Cooked tomatoes and a healthy fat, such as olive oil, can boost the bioavailability of lycopene, the main antioxidant in tomatoes.
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Spinach's ability to absorb non-heme plant iron, which is normally found in leafy greens, can be improved by the addition of foods high in vitamin C, such as lemon.
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The fat-soluble vitamins A, K, E, and occasionally D can be more easily absorbed when fats like ghee are added to vegetables.
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When consumed together, certain ingredients in cuisines, such as leafy greens, tomatoes, and olive oil, improve health. Over and above individual ingestion, they improve nutritional absorption and antioxidant effects.
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A diversified, whole-foods-based diet is important for better general health and illness prevention.
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