Ingredient synergies

Lycopene is fat-soluble; monounsaturated fats from olive oil increase its absorption from the intestine.

Vitamin C from lemon converts non-heme iron into a more soluble form, supporting its absorption from plant sources.

Healthy fats improve absorption of vitamin K and carotenoids (lutein, zeaxanthin, beta-carotene) from leafy greens.

Beta-carotene is fat-soluble; adding a source of fat improves its uptake and conversion to vitamin A.

Vitamin C alongside pulses is associated with improved absorption of plant iron in mixed meals.

Fat and protein from eggs are associated with greater bioavailability of carotenoids from leafy greens in mixed meals.

Piperine in black pepper is associated with a substantial increase in the bioavailability of curcumin from turmeric.

Beta-glucan slows glucose absorption while berry polyphenols are associated with reduced post-meal oxidative stress.

Live cultures pair with fermentable fibre from oats — the fibre acts as a substrate for the microbiota.

Myrosinase from mustard supports conversion of glucoraphanin to sulforaphane, even when broccoli has been cooked.

Ascorbic acid stabilises catechins in the digestive tract, which is associated with higher intestinal availability.