Research progress on synergistic synergistic effects of flavonoids
Flavonoids are the most abundant secondary metabolites in fruits and vegetables, as well as natural active ingredients in traditional Chinese medicine. They mainly exist as petal pigments and are also present in plant core materials, bark, leaves, fruits, and roots. Natural flavonoids have been proven to have many beneficial physiological activities and effects, including anti-inflammatory, antibacterial, antioxidant, anti-tumor, anti-cancer and other properties. The wide physiological activity of flavonoids is inseparable from their flexible molecular structure, which enables them to bind to different receptors. In recent years, the scientific community has shown increasing interest in the development of natural functional health foods containing flavonoids. However, due to their low content, low solubility, and low bioavailability in plants, their physiological activity as individual natural products is limited. At present, how to improve the bioavailability and enhance the efficacy of flavonoids is an urgent problem to be solved, and improving the efficacy of flavonoids through synergistic effects is one of the research hotspots. This article summarizes and reviews the research on the synergistic effect of flavonoids with other natural molecules in nature, and summarizes the relevant mechanisms of synergistic effect of flavonoids.

Flavonoids, as a major class of active ingredients in plant chemistry, have been extensively studied for their extraction, purification, activity effects, and structural functions. However, there is limited research on the synergistic effects of flavonoids with other natural components both domestically and internationally, and few studies have focused on the synergistic effects of natural products.

In the context of biomedical research, evaluation methods for the synergistic effects of chemical substances have been established and developed. Most of these methods are used for drug efficacy evaluation, but their application in the field of food science is not yet widespread or in-depth.

In the synergistic study of flavonoids and other natural components, it can be found that they exert ① antibacterial and anti-inflammatory effects; ② Antioxidant; ③ Reduce blood sugar, blood lipids, and blood pressure; ④ In terms of anti-tumor and anti-cancer effects, it has a certain synergistic effect with other natural ingredients. Regarding the study of mechanisms, the mechanism of synergistic effects may be related to the enhancement of antioxidant capacity, bioavailability, intestinal absorption rate, superposition of action site effects, structural modification, and generation of new complexes. But the existing problems are also quite prominent. Firstly, for the synergistic evaluation of flavonoids and other natural ingredients, there is only a qualitative assessment of the synergistic relationship, and there is little quantitative and optimization of the synergistic effect; Secondly, it is impossible to determine the detailed natural components in the mixture that exert synergistic effects, and most only prove that the mixture has stronger effects than a single substance; The third issue is that the analysis of the structure and interactions of flavonoids and other natural components is not yet in-depth and comprehensive, and remains at the theoretical level of speculation.

In future research, the synergistic effects and mechanisms of flavonoids and other natural components can be explored and verified, in order to comprehensively develop and utilize plant natural component resources, promote the overall functional effects of flavonoids through synergistic effects, and optimize the combination of different chemical substances. This has important guiding significance for production practice.