Examining the “right” ingredient combination for synergistic formulations

28 Aug 2024 --- As the nutrition industry explores ingredient combinations for synergistic benefits, key suppliers caution that not all ingredients should be mixed. They urge manufacturers to avoid combinations of ingredients with interacting or contradictory functions and underscore the importance of scientific testing to determine a combination’s efficacy and safety.

Nutrition Insight discusses how to make the proper selection and the role of technology in ingredient synergies with Lubrizol Life Science, Gencor, SuanNutra and Clasado Biosciences.

Isabel Gómez, global marketing manager of nutraceuticals at Lubrizol Life Science, observes that consumers have a growing interest and trust in nutraceutical products that address specific health needs and are becoming more educated. 

“Manufacturers, therefore, have a key role to play in communicating the benefits of nutrient pairing to consumers. While the concept has significant potential, consumer acceptance will require a concerted effort by the media, health agencies and manufacturers alike to educate consumers about the concept and the benefits associated with this synergistic approach.”

“Ensuring the safety and efficacy of an ingredient combination is a crucial responsibility in our industry,” cautions Maggie McNamara, VP of marketing at Gencor. 

“Many finished products claim synergistic effects, yet lack clinical evidence. Investing in this research and demonstrating the results can build trust and loyalty with our end consumers, a goal we all share.” 

López cautions manufacturers to be aware of potential negative interactions when combining nutraceutical supplements and ingredients.What not to combine 

Maria López, product manager at SuanNutra, points out several ingredients that should not be mixed. “When combining nutraceutical supplements, it is important to be aware of the potential negative interactions. These combinations can affect the efficacy of supplements and, in some cases, pose significant health risks.”

For example, she suggests not to combine Ginkgo biloba with omega-3, as “both have anticoagulant effects and their combination can significantly increase the risk of bleeding. Similarly, garlic and vitamin E can increase the risk of bleeding when taken together in high doses.”

Green tea extract should not be mixed with dandelion as these have diuretic effects — their combination may increase the risk of dehydration and electrolyte imbalance. 

She also cautions against combining caffeine from guarana with ashwagandha or yohimbe. “Ashwagandha helps manage stress and maintain balance, while caffeine can counteract these effects, increasing stress and anxiety,” she explains. “Caffeine and yohimbe are strong stimulants, and their combination can lead to overstimulation, causing anxiety, insomnia, palpitations and increased blood pressure.” 

Cinnamon and the antioxidant alpha lipoic acid can both lower blood sugar levels. López cautions that their combination may increase the risk of hypoglycemia, especially in people taking diabetes medication.

Combining licorice with coenzyme Q10 can “lead to unstable blood pressure,” as licorice can increase blood pressure, while Coenzyme Q10 can lower it.  

Moreover, she warns that vitamins A and E are fat-soluble vitamins that can be toxic in high doses. “Their combination can increase the risk of toxicity, especially in supplements providing high doses.”

Careful selection 

Similarly, Steven Riley, head of B2B and corporate marketing at Clasado Biosciences, calls for careful consideration when creating synergistic formulations. “Thoughtful and scientifically backed ingredient selection is vital to the success of every synergistic nutrition product.” 

“Combining ingredients should not be done arbitrarily or just because it sounds appealing from a marketing perspective alone. Instead, the focus should be on combining ingredients that have been or can be scientifically shown to work well together and provide enhanced host health benefits.” 

He also recommends that manufacturers consider a combination’s tolerability. “If the components work synergistically, it’s essential to ensure that they do not lead to any negative side effects in areas of gastrointestinal health or in any way compromise the product’s effectiveness.”

Successful combinations require careful selections, ensuring tolerability, efficacy and the correct ingredient dose.In addition, Riley underscores the importance of ensuring the correct dosage of the ingredients in a combined formula. He notes this can often be overlooked. 

“It should not simply be a matter of combining two ingredients and halving their dosages based on guesswork,” he continues. “Each component must be present in amounts that are proven effective in bringing about a benefit to the host.” 

“This helps the product to stay true in adding value to the end consumer and their expectations around health outcomes.”

Technological game changer 

Gencor’s McNamara highlights the potential of advanced delivery systems, which are a “game changer” for interesting ingredients such as lipophilic active ingredients. The company partners with Pharmako Biotechnologies, which offers advanced delivery technologies with premium ingredients.

She illustrates: “Lipophilic active ingredients should never be combined with another lipophilic active ingredient. Having a poorly absorbed ingredient and then compounding it with the addition of another poorly absorbed ingredient does not help the efficacy of the final product.” 

“We are excited about the potential of technology and nutraceuticals for brand manufacturers. The innovative technologies provided by companies like Pharmako are revolutionizing the industry, offering effective, fully customizable, bioavailable and functional ingredients that align with consumer demands.” 

McNamara predicts that getting ingredients to act quickly and efficiently opens up another realm for nutritional ingredients. “How often have you heard that you must take an ingredient for over three months to see an effect? What if you could see or feel an effect in less than a few weeks, days or hours? This is what advanced delivery systems, together with synergism, can offer.”

It is crucial to understand dietary inhibitors in people’s diets, as these can prevent nutraceutical absorption.Optimal nutrient delivery 

Gómez from Lubrizol Life Science notes that ingredient synergy is vital for maintaining a healthy state regarding the linked nutrition areas of immunity, infection and malnutrition. She adds that ensuring optimal nutrient delivery is becoming more relevant, and new technologies are emerging that focus on maximizing nutrient potency. 

“In this regard, I expect to see a greater focus on synergistic approaches and new delivery systems, focusing on ingredient pairings that can enhance the bioavailability of a nutrient. This will have important implications for the dietary supplement market, the functional food market, innovation in health-focused foods and beverages and how consumers make healthy choices in general.” 

She underscores the importance of understanding which dietary inhibitors people consume in their diet, as these can prevent the absorption of certain nutritional supplements. 

“In terms of iron absorption, calcium, phytate and polyphenols are known dietary inhibitors that do not allow effective absorption of iron throughout the body. Phytate and polyphenols are the main inhibitors of iron absorption in plant foods because they complex with dietary iron in the gastrointestinal tract in a similar manner.”

“Calcium is also known to inhibit iron absorption, but in a different way than phytates and polyphenols. It is thought that calcium inhibition may occur during the initial entry of iron into the mucosal cell via inhibition of iron transport,” Gómez continues.

Additionally, she cautions that proteins have been reported to act as inhibitors or enhancers of iron absorption, depending on their source. “While proteins from meat have been reported to be enhancers, other proteins such as eggs have been reported to inhibit the process.” 

By Jolanda van Hal