Antiatherogenic Roles of Dietary Flavonoids Chrysin, Quercetin, and Luteolin

Abstract

Cardiovascular diseases (CVDs) are the commonest cause of global mortality and morbidity. Atherosclerosis, the fundamental pathological manifestation of CVDs, is a complex process and is poorly managed both in terms of preventive and therapeutic intervention. Aberrant lipid metabolism and chronic inflammation play critical roles in the development of atherosclerosis. These processes can be targeted for effective management of the disease. Although managing lipid metabolism is in the forefront of current therapeutic approaches, controlling inflammation may also prove to be crucial for an efficient treatment regimen of the disease. Flavonoids, the plant-derived polyphenols, are known for their antiinflammatory properties. This review discusses the possible antiatherogenic role of 3 flavonoids, namely, chrysin, quercetin, and luteolin primarily known for their antiinflammatory properties.

Phenolic Compounds Exerting Lipid-Regulatory, Anti-Inflammatory and Epigenetic Effects as Complementary Treatments in Cardiovascular Diseases

“…Apigenin (4′,5,7-trihydroxy-flavone) is one of the major monomeric flavonoids existing in the diet and is found in a glycosylated form, with the tricyclic core structure linked to a sugar moiety through hydroxyl groups (O-glycosides) or directly to carbon (C-glycosides) ( Figure 4). Apigenin is present in fresh parsley, vine spinach, celery seed, green celery heart, chinese celery, dried oregano, chamomile tea, red and white sorghum, rutabagas, oranges, kumquats, onions, wheat sprouts, tea Quercetin is efficient at stimulating cytochrome P450 and CYP7A1 levels, and the conversion of cholesterol to bile acids in the liver of rabbits fed with a high fat diet [158]. By inhibition of 15-lipoxygenase, quercetin and its monoglucoside derivatives inhibits cholesteryl ester hydroperoxides formation in human LDL [158].…”

“…Apigenin is present in fresh parsley, vine spinach, celery seed, green celery heart, chinese celery, dried oregano, chamomile tea, red and white sorghum, rutabagas, oranges, kumquats, onions, wheat sprouts, tea Quercetin is efficient at stimulating cytochrome P450 and CYP7A1 levels, and the conversion of cholesterol to bile acids in the liver of rabbits fed with a high fat diet [158]. By inhibition of 15-lipoxygenase, quercetin and its monoglucoside derivatives inhibits cholesteryl ester hydroperoxides formation in human LDL [158]. Antioxidant quercetin metabolites like quercetin-3-glucuronide (Q3GA) are taken-up by the human macrophages present in the intima and convert them to methylated derivatives, which suppress the gene expression of scavenger receptors SR-A and CD36 [159].…”

STAT3 and NF-κB are common targets for kaempferol-mediated attenuation of COX-2 expression in IL-6-induced macrophages and carrageenan-induced mouse paw edema

“…Dietary polyphenols are the most important bioactive molecules from plants that offer wide range of beneficial effects in human [23] . By virtue of their anti-inflammatory properties, polyphenols show significant effects against inflammation-induced disease pathogenesis [23] , [24] . COX-2 is directly responsible for induction of prostaglandin production leading to inflammation.…”

Flavonoids: Important Biocompounds in Food

“…Flavonoids are a widely distributed group of polyphenols and comprise the most studied bioactive compounds for about 50 years due their potential health benefits; they have a complex and unknown biologic function, which are based on their antioxidant activity [9,39,44,45]. Furthermore, because of their remarkable activities and potential health benefits, they are used in the food and cosmetics industries.…”

“…Flavonoids attract attention due to their ability to reduce the incidence of many diseases. Its recommended intake or supplementation of flavonoids with a combination of another antioxidants, vitamins and minerals can reduce incidence of cancer, cardiovascular mortality and ischemic vascular disease [39,[49][50][51][52][53]. According to many studies, in flavonoid-rich foods the daily intake of these compounds can be range between 50 and 800 mg/ day, mainly with the consumption of fruits and vegetables [6,54].…”