Mechanism of synergy of ingredients in natural products and functional foods

天然产物与功能食品成分协同作用机制

• 批准号: LP160101594
• 负责人: Prof Chun Guang Li
• 金额: $ 19.48万
• 依托单位: Western Sydney University
• 依托单位国家: 澳大利亚
• 项目类别: Linkage Projects
• 财政年份: 2017
• 资助国家: 澳大利亚
• 起止时间: 2017-11-16 至 2021-05-15
• 项目状态: 已结题
• 来源: https://dataportal.arc.gov.au/RGS/Web/Grants/LP160101594
• 关键词: Mechanism; synergy; ingredients; natural; products

Synergism is the interaction of two substances to produce an effect larger than the sum of the separate effects. This project aims to determine the basic biological mechanisms or molecular targets by which the synergy is occurring and to identify the bioactive compounds involved. Understanding how synergism works should help us to identify other synergistic compounds, allowing optimization of products for better efficacy and quality, and leading to new products that have a significant market advantage over currently available products. This project will help to develop improved natural products that could push this industry advantage further.

协同作用是两种物质相互作用产生的效果大于单独效果的总和。本项目旨在确定协同作用发生的基本生物学机制或分子靶点，并确定所涉及的生物活性化合物。了解协同作用是如何起作用的应该有助于我们识别其他协同化合物，允许优化产品以获得更好的功效和质量，并导致新产品比现有产品具有显着的市场优势。该项目将有助于开发改良的天然产品，从而进一步推动这一行业的优势。