Polyphenols: Benefits to the Cardiovascular System in Health and in Aging

Khurana, Sandhya; Venkataraman, Krishnan; Hollingsworth, Amanda; Piche, Matthew; Tai, T.C.

doi:10.3390/nu5103779

Cited by 389 publications

(301 citation statements)

References 296 publications

(392 reference statements)

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“…Higher magnesium intakes are associated with lower risk of CVD [117], as are greater potassium intakes (relative to lower sodium intakes [118]). Polyphenols and phytosterols are also known to benefit the cardiovascular system [119][120][121]. In addition, the different amino acid profiles of plant and animal proteins may also contribute to the differing vascular effects.…”

Section: Preprints (Wwwpreprintsorg) | Not Peer-reviewed | Postedmentioning

confidence: 99%

Saturated Fatty Acids and Cardiovascular Disease: Replacements for Saturated Fat to Reduce Cardiovascular Risk

Briggs¹,

Petersen²,

Kris‐Etherton³

2017

Preprint

118

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Dietary recommendations to decrease the risk of cardiovascular disease (CVD) have focused on reducing intake of saturated fatty acids (SFA) for more than 50 years. While the 2015-2020 Dietary Guidelines for Americans advise substituting both monounsaturated and polyunsaturated fatty acids for SFA, evidence supports other nutrient substitutions that will also reduce CVD risk. For example, replacing SFA with whole grains, but not refined carbohydrates, reduces CVD risk. Replacing SFA with protein, especially plant protein may also reduce CVD risk. While dairy fat (milk, cheese) is associated with a slightly lower CVD risk compared to meat, dairy fat results in a significantly greater CVD risk relative to unsaturated fatty acids. As research continues, we will refine our understanding of dietary patterns associated with lower CVD risk.

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Section: Preprints (Wwwpreprintsorg) | Not Peer-reviewed | Postedmentioning

confidence: 99%

Saturated Fatty Acids and Cardiovascular Disease: Replacements for Saturated Fat to Reduce Cardiovascular Risk

Briggs¹,

Petersen²,

Kris‐Etherton³

2017

Preprint

118

View full text Add to dashboard Cite

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“…Phenolic content. Antioxidants that can prevent lipid peroxidation, such as phenolic compounds, could play an important role in preventing oxidative modification of LDL (4) , with the oxidative process an initiating factor for atherosclerotic plaques (76) . Once monocytes differentiate in macrophages on the endothelium they scavenge oxidised LDL, then becoming foam cells, leading to plaque formation (5) .…”

Section: Impact Of Olive Oil Constituents On Lipoproteins and Atherosmentioning

confidence: 99%

“…Oxidative stress and reactive oxygen species have been implicated in endothelial damage, progression to atherosclerosis, injury in sustained myocardial infarction and ischaemia reperfusion (76,(90)(91)(92) . Monocytes and macrophages are critical cells that are involved in atherosclerosis.…”

Section: Role Of Phenolic Compounds On Endothelium Protectionmentioning

confidence: 99%

New perspectives on bioactivity of olive oil: evidence from animal models, human interventions and the use of urinary proteomic biomarkers

et al. 2015

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Olive oil (OO) is the primary source of fat in the Mediterranean diet and has been associated with longevity and a lower incidence of chronic diseases, particularly CHD. Cardioprotective effects of OO consumption have been widely related with improved lipoprotein profile, endothelial function and inflammation, linked to health claims of oleic acid and phenolic content of OO. With CVD being a leading cause of death worldwide, a review of the potential mechanisms underpinning the impact of OO in the prevention of disease is warranted. The current body of evidence relies on mechanistic studies involving animal and cell-based models, epidemiological studies of OO intake and risk factor, small-and large-scale human interventions, and the emerging use of novel biomarker techniques associated with disease risk. Although model systems are important for mechanistic research nutrition, methodologies and experimental designs with strong translational value are still lacking. The present review critically appraises the available evidence to date, with particular focus on emerging novel biomarkers for disease risk assessment. New perspectives on OO research are outlined, especially those with scope to clarify key mechanisms by which OO consumption exerts health benefits. The use of urinary proteomic biomarkers, as highly specific disease biomarkers, is highlighted towards a higher translational approach involving OO in nutritional recommendations.

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“…Los compuestos fenólicos, especialmente los flavonoides (44), muestran una gran capacidad para captar radicales libres causantes del estrés oxidativo (36,(45)(46)(47). El daño oxidativo se relaciona con el origen y desarrollo de ciertas enfermedades multifactoriales de carácter crónico, como la oxidación de las LDL y la enfermedad cardiovascular, el daño oxidativo del ADN, el cáncer y la oxidación de las proteínas de las lentes oculares y la alteración de la visión (34,(47)(48)(49)(50)(51)(52).…”

Section: Capacidad Antioxidanteunclassified

Características nutricionales y antioxidantes de la fruta curuba larga (Passiflora mollissima Bailey)

Rojas

Maldonado

Londoño

et al. 2014

Perspect Nutr Humana

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ResumenAntecedentes: la curuba larga es una fruta tropical poco reconocida y poco estudiada sobre su valor nutricional y sus componentes bioactivos. Objetivo: describir las características nutricionales y antioxidantes de la curuba larga. Metodología: descripción de las características del fruto y producción de la curuba larga. Análisis de la composición proximal de la fruta. Se conoció a partir de referencias científicas el contenido de micronutrientes de la curuba larga. Se determinó el contenido de carotenoides, fenoles y flavonoides totales. La capacidad antioxidante se analizó por los métodos DPPH, FRAP y ORAC. Resultados: esta fruta es fuente de vitaminas A, C y niacina, minerales como potasio, fósforo, magnesio, sodio, cloro, hierro; aporta cantidades moderadas de carbohidratos y calóricas. El contenido de carotenoides, fenoles y flavonoides totales fue 118,8 mg βcaroteno 460,1 mg ácido gálico y 1.907,6 mg catequina/100 g, respectivamente. El valor DPPH, FRAP y ORAC fue 60.843,1 μmol, 8.520,3 μmol y 20.754,9 μmol de equivalentes Trolox/100 g de fruta seca, respectivamente. Conclusión: el valor nutricional y antioxidante de la curuba larga debe aprovecharse por la población en general y como materia prima por la agroindustria para favorecer su cadena productiva.Palabras clave: Passiflora, curuba, frutas, vitaminas, carotenoides, minerales, fenoles, flavonoides, antioxidantes. Características nutricionales y antioxidantes de la fruta curuba larga(Passiflora mollissima Bailey) InTRODUCCIÓnColombia es un país tropical megadiverso por una importante variedad de plantas, entre ellas las pasifloráceas; una familia que comprende 630 especies, incluidas en 12 a 18 géneros, distribuidas desde el nivel del mar hasta los 3.800 msnm. Son plantas de tipo lianas que trepan mediante zarcillos y son muy llamativas por su potencial econó-mico y ornamental, este último debido a la forma de sus hojas y atractivo de sus flores (1).Un total de 42 especies de pasifloras en Colombia producen frutos comestibles, 9 son comercializados en mercados locales, nacionales o internacionales (2). De estas, tres han adquirido importancia económica, por su exportación: la gulupa (Passiflora edulis Sims var. edulis), el maracuyá (Passiflora edulis var. flavicarpa) y la granadilla (Passiflora ligularis Juss). Son apreciadas por tener alto impacto en el sector productivo, siendo apetecidas también para comercialización nacional (3).Otra pasiflorácea colombiana es la curuba larga (Passiflora mollissima Bailey), cuyo fruto, clasificado para consumo humano por la Norma Técni-ca Colombiana (NTC) 1262, ha contribuido a su ingesta principalmente en fresco, jugos, sorbetes en leche y mermeladas caseras (4). Sin embargo, de acuerdo con la Encuesta Nacional de Situación Nutricional en Colombia (ENSIN) 2005 (5), no es una de las frutas de mayor consumo por la población colombiana.La curuba tiene cantidades moderadas de carbohidratos, pero considerables micronutrientes, como vitaminas C, A y riboflavina; minerales como el potasio, fósforo, magnesio, sod...

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Polyphenols: Benefits to the Cardiovascular System in Health and in Aging

Cited by 389 publications

References 296 publications

Saturated Fatty Acids and Cardiovascular Disease: Replacements for Saturated Fat to Reduce Cardiovascular Risk

Saturated Fatty Acids and Cardiovascular Disease: Replacements for Saturated Fat to Reduce Cardiovascular Risk

New perspectives on bioactivity of olive oil: evidence from animal models, human interventions and the use of urinary proteomic biomarkers

Características nutricionales y antioxidantes de la fruta curuba larga (Passiflora mollissima Bailey)

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