Reduction of Cardiovascular Disease Risks with Dietary Antioxidant Supplements

Abstract

Heart and cerebrovascular diseases are collectively referred to as cardiovascular disease (CVD), which has the highest incidence and mortality rate in the world. Atherosclerosis (AS) is the basis of CVD, induced by oxidative stress and inflammation. Hyperlipidaemia and hypertension play a critical role in AS, which inevitably causes reactive oxygen species overproduction, thus accelerating CVD occurrence. Adequate intake of foods rich in phenolic acids, flavonoids, alkaloids, saponins, vitamins, and unsaturated fatty acids can effectively reduce CVD risks. The mechanisms are related to the following: (i) lowering blood lipids, (ii) blood pressure regulation, (iii) inhibiting the oxidative enzyme system and Fenton reaction, and (iv) regulating inflammatory factor expression. This chapter provides a theoretical foundation for comprehensively exploring the potential health benefits of biologically active ingredients in foods that help reduce CVD risks.