Nutraceuticals and Atherosclerosis: Human Trials

Abstract

The high prevalence of obesity, atherosclerosis, and cardiovascular disease (CVD) is largely attributable to the contemporary lifestyle that is often sedentary and includes a diet high in saturated fats and sugars and low ingestion polyunsaturated fatty acids (PUFAs), fruit, vegetables, and fiber. Epidemiological studies have confirmed a strong association between fat intake, especially saturated- and transfatty acids, plasma cholesterol levels, and rate of coronary heart disease (CHD) mortality. In counterpart, beneficial cardiovascular effects have been reported in populations consuming the "healthy" Mediterranean-type diet. Indeed, many nutrients and phytochemicals in fruits, vegetables, and wine, including fiber, vitamins, minerals, antioxidants, have shown to be independently or jointly responsible for the apparent reduction in CVD risk. Therefore, in patients with overt CVD, efforts have focused on combining both drug treatments and nutrition interventions. Undoubtedly, the advances in the knowledge of both the disease processes and healthy dietary components have provided new avenues to develop pharmaceutical and/or dietary strategies to halt the development of vascular disease. In this regard, within the last years, pioneering nutritional strategies, such as nutraceuticals, have been developed aimed at reducing the main atherosclerotic risk factors and promoting cardiovascular health. Furthermore, a growing body of clinical evidence has demonstrated positive cardiovascular effects associated with dietary fibers, cholesterol-lowering natural agents, olive oil, omega-3 PUFAs, antioxidants, and polyphenols intake. Moreover, monounsaturated fatty acids intake has shown to modulate the expression of key atherosclerotic-related genes. Yet, in the case of antioxidants, some large clinical trials have failed to confirm such atheroprotective effects. Furthermore, there might be interactions between these natural food supplements and cardiovascular medications that cannot be overlooked. Hence, there is a need for a better understanding and more scientific evidence of the relative contribution of major nutraceutical constituents to the inhibition of the progression of atherosclerosis and its clinical consequences.

Assessment of the Antidiabetic Potential of an Aqueous Extract of Honeybush (Cyclopia intermedia) in Streptozotocin and Obese Insulin Resistant Wistar Rats

“…World-wide over 18 million people have died of cardiovascular disease in 2005. WHO has identified high total cholesterol as a major contributing risk factor which is modifiable and thereby could potentially reduce the incidence of cardiovascular disease (Rodgers et al, 2004;Roth et al, 2011 (Badimon et al, 2010). The protective effects of dietary flavonol intake against coronary heart disease mortality in humans was highlighted in a meta-analysis (Huxley & Neil, 2003), indicating a 20% lower risk in individuals with the highest consumption of dietary flavonols.…”

Endothelial Dysfunction in Tristetraprolin-deficient Mice Is Not Caused by Enhanced Tumor Necrosis Factor-α Expression

“…As the standard therapeutics in RA, TNF-␣ antagonists, and disease modifying anti-rheumatic drugs have only a limited success in prevention of cardiovascular events, the additional use of antioxidative drugs could be an alternative. In numerous clinical trials the usage of nutritional supplements (such as ␤-carotene, selenium, vitamin C, and vitamin E) as antioxidative substances in the prevention of coronary heart disease and stroke resulted in conflicting data (positive, neutral, and negative) (69,70). Therefore more specific drugs acting via down-regulation of Nox could be promising.…”

El Consumo De Frutas Y Hortalizas Ayuda a Prevenir El Daño Endotelial

“…Así surge la nutrigenómica. Además recientemente han surgido opciones adicionales para el estudio de la nutrición como la nutracéutica (uso de la nutrición y sus elementos beneficiosos para preservar la salud) y la implementación del diseño y estudio de los alimentos funcionales (nutrientes específicos y/o componentes de los alimentos) (67,68), basados en el conocimiento de la bioactividad específica y el impacto de determinados nutrientes sobre una o más funciones dianas (69,70).…”