Commentary: Molecular mechanisms of true and apparent antioxidant synergism in foods

Antioxidant synergism in foods is widely reported, but its mechanistic interpretation remains inconsistent across experimental systems and assay conditions. This commentary clarifies the distinction between true synergism, driven by reversible regeneration and transient multicomponent associations in structured matrices, and apparent synergism arising from covalent product formation or additive effects. By integrating thermodynamic constants with kinetic and spectrometric evidence, we propose an analytical hierarchy for reliable classification of antioxidant interactions. This framework provides a mechanistic basis and a cautious path toward predicting the rational formulation and evaluation of antioxidant systems in complex food matrices. • Mechanistic clarification of antioxidant synergistic effects in foods. • True synergy depends on reversible regeneration in heterogeneous matrices. • Apparent synergy arises from product formation or additivity. • Quantitative constants improve prediction of antioxidant performance. • Framework supports rational formulation of food antioxidants.