The Biochemistry Behind the Potential Cardiovascular Protection by Dietary Flavonoids

Loke, Wai Mun; Hodgson, Jonathan M.; Croft, Kevin D.

doi:10.1002/9780470531792.ch5

Cited by 4 publications

(3 citation statements)

References 124 publications

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“…There is also evidence that these effects result in lowered blood pressure ( 24 , 25 , 34 ) . Although less robust, there is also evidence that these compounds can influence inflammation, oxidative stress and platelet function ( 35 ) . We did not observe consistent associations for the other flavonoid classes.…”

Section: Discussionmentioning

confidence: 99%

Tea and non-tea flavonol intakes in relation to atherosclerotic vascular disease mortality in older women

Ivey¹,

Lewis²,

Prince³

et al. 2013

Br J Nutr

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Epidemiological studies have indicated that dietary flavonoids generally, and flavonols specifically, may contribute to cardiovascular health. Tea consumption, which is often the main dietary source of flavonoids and flavonols, is associated with a reduced risk of cardiovascular outcomes. The primary objective of the present study was to explore the association of the habitual intake of flavonols from tea and non-tea sources with the risk of atherosclerotic vascular disease mortality in a population of elderly women. A total of 1063 women, aged over 75 years, were randomly selected from ambulant Caucasian women living in Perth, Western Australia. Flavonoid consumption was assessed using the US Department of Agriculture Flavonoid, Flavone and Proanthocyanidin databases. Atherosclerotic vascular disease mortality was assessed over 5 years of follow-up through the Western Australian Data Linkage System. During the follow-up, sixty-four women died from atherosclerotic vascular disease. Women in the highest compared with the lowest tertile of flavonol intake had a lower risk of atherosclerotic vascular disease death (OR 0·27, 95 % CI 0·13, 0·59; P#0·01 for trend in multivariate-adjusted models). Similar relationships were observed for flavonol intake derived from both tea (OR 0·38, 95 % CI 0·18, 0·79; P, 0·01) and non-tea (OR 0·41, 95 % CI 0·20, 0·85; P¼0·05) sources. Tea was the main contributor to flavonol intake (65 %), and the intakes of flavonols from tea and non-tea sources were not significantly correlated. In conclusion, increased consumption of flavonols was independently associated with a lower risk of atherosclerotic vascular disease mortality. Both tea and non-tea sources of flavonols were independently associated with this benefit. Key words: Tea: Flavonoids: Flavonols: Atherosclerotic vascular disease mortalityFlavonoids include a diverse group of over 6000 compounds (1) .There are seven major classes of flavonoids in the human diet, including flavonols, flavan-3-ols, proanthocyanidins, flavones, flavanones, anthocyanidins and isoflavones (2 -4) .Major dietary sources of flavonoids include tea, fruit and vegetables, chocolate and red wine. There is increasing evidence that dietary flavonoids generally, and flavonols specifically, contribute to cardiovascular health (5) . A number of population studies have investigated the relationships of specific flavonoid classes with CVD risk. Early population studies that assessed flavonol and flavone intakes have indicated a significant reduction in CHD mortality with a higher flavonol intake. A high flavonol intake has previously been associated with a 20 % lower risk of fatal CHD (6) .More recent studies have investigated the relationships of all seven major classes of flavonoids with CVD outcomes (7,8) .This has been made possible by recent improvements to food composition databases, which have allowed the assessment of all seven major classes of flavonoids (2 -4) . Tea is frequently the main source of flavonoids in the diet. It often contributes more...

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Section: Discussionmentioning

confidence: 99%

Tea and non-tea flavonol intakes in relation to atherosclerotic vascular disease mortality in older women

Ivey¹,

Lewis²,

Prince³

et al. 2013

Br J Nutr

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“…Horticultural breeders and marketers have also seen the commercial opportunity in crop improvement. Dietary polyphenols are principal candidates to explain the health-protective effects of fruit, vegetables and beverages derived from them. , However, the nexus between in vitro bioactivity and food polyphenol composition is still under debate. − …”

Section: Introductionmentioning

confidence: 99%

“…Dietary polyphenols are principal candidates to explain the health-protective effects of fruit, vegetables and beverages derived from them. 2,3 However, the nexus between in vitro bioactivity and food polyphenol composition is still under debate. 4−6 Early research focused on the role of polyphenols in attenuating oxidative damage, as they are an abundant form of antioxidant in the human diet.…”

Section: ■ Introductionmentioning

confidence: 99%

Polyphenol Composition of Plum Selections in Relation to Total Antioxidant Capacity

Mubarak¹,

Swinny

Ching

et al. 2012

J. Agric. Food Chem.

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Dietary polyphenols are associated with protection against chronic diseases such as cardiovascular disease. Pharmacological studies show a range of bioactivities and efficacy attributable to specific polyphenols. While many fruits are rich in polyphenols, wide cultivar variation of polyphenol composition is common. Our objective was to determine the composition of major bioactive polyphenols in 29 prevarietal selections of Western Australian plums, and Black Amber as an evaluation in developing breeding tools to develop fruit that may have enhanced health-promoting capacities. Total phenolics were quantified colorimetrically; selected polyphenols were quantified by HPLC; and the total antioxidant capacity (TAC) was measured by the antioxidant inhibition of oxygen radicals (AIOR) assay. Total phenolic concentration was significantly correlated with TAC (R = 0.95, P < 0.01). Neo-chlorogenic acid and quercetin glycosides were found to be the predominant polyphenols (mean 29.9 mg·kg(-1) and 50.7 mg·kg(-1), respectively). No significant correlations were found between the composition of predominant polyphenols in plums and the TAC. We argue that the value of in vitro TAC assays to breeding programs may be limited, and future research should focus on the heritability of known bioactive polyphenols.

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Food Additives In Commercial Cocoa Beverage Products and their Effects on Total Polyphenol Contents, Cellular Antioxidant and Anti-Inflammatory Activities

Ling

Loong

Loke

2021

Curr Res Nutr Food Sci

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The study evaluated the uses of food additives in commercial cocoa beverages, and examined the effects of the food additives on their antioxidant and anti-inflammatory activities. The food additive lists of the cocoa beverage items on the shelves and chillers of ten randomly selected local supermarkets were recorded. The total flavonoid, polyphenol contents, and radical scavenging activity of the beverages were determined using the modified Dowd, Folin-Ciocalteu, and 1,1-diphenyl-2-picrylhydrazyl radical scavenging assays, respectively. Cellular experiments examined the inhibition of F2-isoprostanes, lipid hydroperoxides, leukotriene B4 productions, and myeloperoxidase activity by freshly isolated human neutrophils. The effects of food additives on the measured outcomes were evaluated. Food additives were added to 72% of the twenty five cocoa beverage products. Flavorings (60%), antioxidants (56%), pH regulators (40%), emulsifiers (36%), and colorings (4%) were added into these beverages. The cocoa beverages contained significant amounts of flavonoids, polyphenols, and radical-scavenging antioxidants. Their ethanolic extracts inhibited F2-isoprostanes, lipid hydroperoxides, leukotriene B4 productions, and myeloperoxidase activity from freshly isolated human neutrophils. After stratification by different food additive groups, the flavonoids, polyphenols contents, radical scavenging capacity, cellular inhibitions of F2-isoprostanes, lipid hydroperoxides, leukotriene B4, and myeloperoxidase activity were significantly increased by the beverages containing added antioxidants compared to those without. The other additive types did not influence the measured antioxidant and anti-inflammatory outcomes. Commercial cocoa beverages were shown to exert potential nutraceutical properties, such as antioxidant and anti-inflammatory activities. Selective food additives may exert profound effects on these properties by modulating the availability of flavonoids and polyphenols.

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The Biochemistry Behind the Potential Cardiovascular Protection by Dietary Flavonoids

Cited by 4 publications

References 124 publications

Tea and non-tea flavonol intakes in relation to atherosclerotic vascular disease mortality in older women

Tea and non-tea flavonol intakes in relation to atherosclerotic vascular disease mortality in older women

Polyphenol Composition of Plum Selections in Relation to Total Antioxidant Capacity

Food Additives In Commercial Cocoa Beverage Products and their Effects on Total Polyphenol Contents, Cellular Antioxidant and Anti-Inflammatory Activities

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