In nature, individual substances rarely act entirely on their own. Plants produce a whole spectrum of chemical compounds that complement and influence one another. It is precisely their combined action that often determines the effect a particular plant has on the human body. I believe that this principle is one of the reasons why various combinations of herbs and spices are naturally used in both traditional medicine and gastronomy. Modern research is now seeking to understand and explain these relationships more precisely at the level of biochemical processes.¹
The latest research (2026), published in the scientific journal *Nutrients*, focuses on how selected plant compounds influence processes associated with inflammation². The study included cineol from eucalyptus, capsaicin from chilli peppers, menthol from mint, and beta-eudesmol from ginger. Their research involved gene expression analysis, protein level measurements and monitoring of calcium movement within cells, which are key biomarkers of inflammation in mice.
The study suggests that capsaicin exhibited the strongest anti-inflammatory activity, but a dramatic effect was only observed when the substances were combined. When the researchers combined capsaicin with menthol or cineol, they observed an increase in efficacy several hundred-fold compared to using each substance on its own. I conclude that this research result is a good example of the synergistic action of natural compounds.
A similar principle can also be observed in everyday cooking. In many traditional recipes, spices (natural substances) are not added merely for their flavour or aroma, but also because they can influence the release and bioavailability of certain substances in food. I believe this is practical knowledge that has been passed down through generations in kitchens without people always being aware of its chemical basis. For example, bay leaves added to pulses can promote the release of aromatic compounds whilst also contributing to better digestibility of the food. Cumin is traditionally used with cabbage or pulses because it aids digestion and alleviates bloating caused by certain carbohydrates. Turmeric is combined with black pepper in many dishes because the piperine in black pepper increases the absorption of curcumin. Similarly, ginger or chilli peppers can stimulate digestive enzymes and support metabolic processes. It follows from the above that cooking so often utilises the synergistic effects of natural substances, although modern science has only begun to explain their mechanisms in detail in recent decades.³,⁴
The principle of combining active ingredients is now also being specifically applied in the development of dietary supplements. Manufacturers seek to combine compounds in such a way that they enhance each other’s efficacy or bioavailability. A typical and currently the most common example is curcumin with piperine. This combination is also found, for example, in the dietary supplement for joints, cartilage and pain-free movement, I like to move it 120 capsules. In this product, there is a clear improvement in the efficacy of the substances and better inflammation relief. Combinations of natural substances can increase their effectiveness several-fold, a fact supported by the practice of nutritional supplements. The data suggest that this is also borne out by practical experience, as there has been a consistently high level of interest in this product over the long term and users report positive experiences with regular use. I also believe that a key role is played by the correct and well-considered combination of the product’s core ingredients, which complement one another and elevate the product to an unrivalled standard.
In conclusion, I would venture to say that certain natural substances, when combined, have greater anti-inflammatory potential than the individual compounds alone. This phenomenon is not limited to laboratory experiments. The study in the journal *Nutrients*, discussed in the introduction, provides clear evidence of this. Modern research is thus gradually confirming insights that humanity has intuitively utilised for centuries, and this teaches us that we can safely apply them in dietary supplements as well.5
Mária Zajičková, PhD,
organic chemist and science communicator
1. Aggarwal, B. B., & Harikumar, K. B. (2009). Potential therapeutic effects of curcumin. International Journal of Biochemistry & Cell Biology, 41(1), 40–59.
2. Terashita, K., Kohakura, M., Sugawara, K., Miyagawa, S. & Arimura, G.-i. (2026). Functional Phytochemicals Cooperatively Suppress Inflammation in RAW264.7 Cells. Nutrients, 18(3), 376.
3. Hewlings, S. J., & Kalman, D. S. (2017). Curcumin: A review of its effects on human health. Foods, 6(10), 92.
4. McCarty, M. F., & DiNicolantonio, J. J. (2015). Bioavailability of curcumin: Problems and promises. Open Heart, 2(1).
5. Tapsell, L. C., et al. (2006). Health benefits of herbs and spices: The past, the present, the future. Medical Journal of Australia, 185(4), S4–S24.
Explanatory notes:
Synergy – a phenomenon in which the combination of several substances produces a stronger effect than the sum of the effects of the individual substances.
Gene expression – the process by which information from a gene is used to produce functional molecules, such as proteins.
Inflammation biomarkers – measurable biological indicators that signal the presence or intensity of an inflammatory process in the body.
Bioavailability – the amount of a substance that is actually absorbed after administration and can exert an effect in the body.
