Flavonoid classes and risk of peripheral arterial occlusive disease: a case–control study in Greece

Λάγιου, Παγώνα; Samoli, Evangelia; Lagiou, Areti; Skalkidis, Yannis; Katsouyanni, Klea; Petridou, Eleni; Trichopoulos, Dimitrios

doi:10.1038/sj.ejcn.1602291

Cited by 23 publications

(16 citation statements)

References 31 publications

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“…The intake of flavanones in non-European countries is similar to northern European countries, being 14•4 mg/d (21) and 22•7 mg/d (42) in two US populations and 6•9 mg/d (44) in Australia. The most important flavanone contributor was hesperetin (ranging from 59•0 to 70•1 %), naringenin (28•5-39•3 %), and remotely followed by eriodictyol (1•4-1•8 %), depending on the European region as in the previous studies (23,24,39,40) .…”

Section: Discussionsupporting

confidence: 56%

Estimated dietary intakes of flavonols, flavanones and flavones in the European Prospective Investigation into Cancer and Nutrition (EPIC) 24 hour dietary recall cohort

Zamora-Ros

Knaze²,

Luján-Barroso³

et al. 2011

Br J Nutr

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Flavonols, flavanones and flavones (FLAV) are sub-classes of flavonoids that exert cardioprotective and anti-carcinogenic propertiesin vitroandin vivo. We aimed to estimate the FLAV dietary intake, their food sources and associated lifestyle factors in ten European countries participating in the European Prospective Investigation into Cancer and Nutrition (EPIC) study. FLAV intake and their food sources for 36 037 subjects, aged between 35 and 74 years, in twenty-seven study centres were obtained using standardised 24 h dietary recall software (EPIC-SOFT). Anad hocfood composition database on FLAV was compiled using data from US Department of Agriculture and Phenol-Explorer databases and was expanded using recipes, estimations and flavonoid retention factors in order to increase its correspondence with the 24 h dietary recall. Our results showed that the highest FLAV-consuming centre was the UK health-conscious group, with 130·9 and 97·0 mg/d for men and women, respectively. The lowest FLAV intakes were 36·8 mg/d in men from Umeå and 37·2 mg/d in women from Malmö (Sweden). The flavanone sub-class was the main contributor to the total FLAV intake ranging from 46·6 to 52·9 % depending on the region. Flavonols ranged from 38·5 to 47·3 % and flavones from 5·8 to 8·6 %. FLAV intake was higher in women, non-smokers, increased with level of education and physical activity. The major food sources were citrus fruits and citrus-based juices (especially for flavanones), tea, wine, other fruits and some vegetables. We concluded that the present study shows heterogeneity in intake of these three sub-classes of flavonoids across European regions and highlights differences by sex and other sociodemographic and lifestyle factors.

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Section: Discussionsupporting

confidence: 56%

Estimated dietary intakes of flavonols, flavanones and flavones in the European Prospective Investigation into Cancer and Nutrition (EPIC) 24 hour dietary recall cohort

Zamora-Ros

Knaze²,

Luján-Barroso³

et al. 2011

Br J Nutr

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“…18,19 Recent studies indicate that consumption of foods containing natural occurring antioxidants such as flavonoids decreases the risk of vascular diseases. 20,21 Flavonoids are dietary antioxidants found in plants that are shown to inhibit LDL oxidation, inhibit platelet aggregation and adhesion, decrease total and LDL cholesterol, and induce endotheliumdependent vasorelaxation. [22][23][24] Since cranberries contain flavonoids like proanthocyanidins, anthocyanins, and flavonols, it is possible that these bioactive compounds potentially lower CHD by reducing cardiovascular risk factors, including concentration of cholesterol in the plasma.…”

Section: Introductionmentioning

confidence: 99%

Cranberry Juice Increases Antioxidant Status Without Affecting Cholesterol Homeostasis in Orchidectomized Rats

Deyhim

Patil

Villarreal

et al. 2007

Journal of Medicinal Food

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Oxidative stress and hypogonadism are linked to the increased incidence of cardiovascular disease in males. The objective of this research was to delineate whether drinking cranberry juice for 4 months affects antioxidant capacity and lipid profile in orchidectomized rats. Thirty-two 1-year-old male rats were randomized to two groups: a sham-control group (n = 8) and an orchidectomized group (n = 24). The orchidectomized group was divided into three groups of eight and assigned to one of the following treatments: orchidectomy, orchidectomy plus 27% cranberry juice, and orchidectomy plus 45% cranberry juice. At 120 days after initiation of the study, all rats were killed, blood was collected, and plasma was harvested for total antioxidant status, malondialdehyde, nitrate + nitrite, and superoxide dismutase (SOD) activity in liver, and concentrations of cholesterol and triglyceride in liver and in plasma. Orchidectomy depressed (P < .05) plasma antioxidant capacity and SOD activity, elevated (P < .05) nitrate + nitrite and malondialdehyde in plasma, and increased (P < .05) triglyceride and cholesterol values in liver and in plasma. Cranberry juice increased (P < .05) plasma antioxidant capacity and SOD activity and reduced (P < .05) nitrate + nitrite and malondialdehyde concentrations. Drinking cranberry juice did not affect cholesterol concentrations in liver and in plasma. Triglyceride concentration in plasma of orchidectomized rats that were drinking cranberry juice increased (P < .05), but its concentration in liver decreased (P < .05) to the level of shams. The protective effect of cranberry juice from oxidative damage may be mediated by a decrease in nitrate + nitrite and dose-dependent decrease in peroxidation.

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“…Consuming foods containing phenolic compounds has decreased the risk of vascular diseases in previous studies [22,23]. Phenolic compounds are dietary antioxidants found in plants that are shown to inhibit LDL oxidation, inhibit platelet aggregation and adhesion, decrease total and LDL cholesterol, and induce endothelium-dependent vaso-relaxation [24-26].…”

Section: Introductionmentioning

confidence: 99%

Drinking carrot juice increases total antioxidant status and decreases lipid peroxidation in adults

Potter

Foroudi

Stamatikos

et al. 2011

Nutr J

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BackgroundHigh prevalence of obesity and cardiovascular disease is attributable to sedentary lifestyle and eating diets high in fat and refined carbohydrate while eating diets low in fruit and vegetables. Epidemiological studies have confirmed a strong association between eating diets rich in fruits and vegetables and cardiovascular health. The aim of this pilot study was to determine whether drinking fresh carrot juice influences antioxidant status and cardiovascular risk markers in subjects not modifying their eating habits.MethodsAn experiment was conducted to evaluate the effects of consuming 16 fl oz of daily freshly squeezed carrot juice for three months on cardiovascular risk markers, C-reactive protein, insulin, leptin, interleukin-1α, body fat percentage, body mass index (BMI), blood pressure, antioxidant status, and malondialdehyde production. Fasting blood samples were collected pre-test and 90 days afterward to conclude the study.ResultsDrinking carrot juice did not affect (P > 0.1) the plasma cholesterol, triglycerides, Apo A, Apo B, LDL, HDL, body fat percentage, insulin, leptin, interleukin-1α, or C-reactive protein. Drinking carrot juice decreased (P = 0.06) systolic pressure, but did not influence diastolic pressure. Drinking carrot juice significantly (P < 0.05) increased the plasma total antioxidant capacity and decreased (P < 0.05) the plasma malondialdehyde production.ConclusionDrinking carrot juice may protect the cardiovascular system by increasing total antioxidant status and by decreasing lipid peroxidation independent of any of the cardiovascular risk markers measured in the study.

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Flavonoid classes and risk of peripheral arterial occlusive disease: a case–control study in Greece

Cited by 23 publications

References 31 publications

Estimated dietary intakes of flavonols, flavanones and flavones in the European Prospective Investigation into Cancer and Nutrition (EPIC) 24 hour dietary recall cohort

Estimated dietary intakes of flavonols, flavanones and flavones in the European Prospective Investigation into Cancer and Nutrition (EPIC) 24 hour dietary recall cohort

Cranberry Juice Increases Antioxidant Status Without Affecting Cholesterol Homeostasis in Orchidectomized Rats

Drinking carrot juice increases total antioxidant status and decreases lipid peroxidation in adults

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