Polyphenols and prevention of cardiovascular diseases

  title={Polyphenols and prevention of cardiovascular diseases},
  author={Claudine Manach and Andrzej Mazur and Augustin Scalbert},
  journal={Current Opinion in Lipidology},
Purpose of review Polyphenols are the most abundant dietary antioxidants and research on their role in the prevention of degenerative diseases has developed quickly over these last few years. This paper reviews the recent studies on the prevention of cardiovascular diseases by polyphenols, focusing on human studies. Recent findings A large number of recent intervention studies have shown that several biomarkers of cardiovascular risk are influenced by the consumption of polyphenol-rich foods… 
Health Effects of Foods Rich in Polyphenols
Results from human intervention studies do show reduction in oxidative stress, markers of inflammation, serum triglycerides and low-density lipoproteincholesterol when the diets were supplemented with fruits or fruit extracts rich in polyphenols.
Influence of Bioactive Nutrients on the Atherosclerotic Process: A Review
The accumulation of evidence on the anti-inflammatory effects related to nutrients such as Omega-3 polyunsaturated fatty acids, hydroxytyrosol of extra virgin olive oil, lycopen, phytosterols of plants, or flavonols of fruits and vegetables is summarized in the present review.
Physiological relevance of food antioxidants.
Towards functional effects of polyphenols : modulation of energy metabolism revealed
Modulation of energy metabolism by polyphenols is identified as an important process involved in mediating the possible health effects associated with dietary polyphenol intake, and there is no scientific justification for supplementing the diet with large amounts of poly phenols.
Effects of Total Polyphenol Intakes on Cardiovascular Disease Risk Factors in an Elderly Population at High Cardiovascular Risk
It is suggested that a high consumption of polyphenol-rich foods in the frame of a Mediterranean diet could potentially help to reduce multiple risk factors of CVD, and significant inverse correlations between changes in TPE and plasma TG concentration, glucose concentration, and DBP are found after a 5-year of intervention.
Tea flavonoids and cardiovascular disease.
  • J. Hodgson
  • Medicine
    Asia Pacific journal of clinical nutrition
  • 2008
There is now consistent data to suggest that tea and tea flavonoids can improve endothelial function, and reduce blood pressure, oxidative damage, blood cholesterol concentrations, inflammation and risk of thrombosis.
Natural Polyphenols: Potential for Disease Prevention
It is absolutely vital to realize that the intake of polyphenols-rich foods has to be considered as protective measure against the development of the epidemic of chronic diseases rather than a cure, at least for the present time.
Polyphenolic phytochemicals – just antioxidants or much more?
This work summarises the current knowledge of the intake, bio-availability and metabolism of polyphenolics, their antioxidant effects, regulatory effects on signalling pathways, neuro-protective effects and Regulatory effects on energy metabolism and gut health.
Dietary flavonoids: effects on endothelial function and blood pressure
Emerging and largely consistent evidence suggests that flavonoids can improve endothelial function and may reduce blood pressure and there is evidence that Flavonoid metabolism is an important factor influencing the biological activity and effects of dietary Flavonoids, but further studies are needed to investigate this area.


Polyphenols and disease risk in epidemiologic studies.
Plant polyphenols, a large group of natural antioxidants, are serious candidates in explanations of the protective effects of vegetables and fruits against cancer and cardiovascular diseases.
Dietary Polyphenols and the Prevention of Diseases
Experimental studies on animals or cultured human cell lines support a role of polyphenols in the prevention of cardiovascular diseases, cancers, neurodegenerative diseases, diabetes, or osteoporosis, but no clear associations have been found between cancer risk and polyphenol consumption.
Bioavailability and bioefficacy of polyphenols in humans. II. Review of 93 intervention studies.
It is time to rethink the design of in vitro and in vivo studies, so that these issues are carefully considered, and the length of human intervention studies should be increased, to more closely reflect the long-term dietary consumption of polyphenols.
Polyphenols: food sources and bioavailability.
The nature and contents of the various polyphenols present in food sources and the influence of agricultural practices and industrial processes are reviewed, and bioavailability appears to differ greatly between the variousPolyphenols, and the most abundantpolyphenols in the authors' diet are not necessarily those that have the best bioavailability profile.
Molecular mechanisms by which dietary isoflavones potentially prevent atherosclerosis.
Suggested mechanisms of action include a reduction in low-density lipoprotein cholesterol and a potential reduction in the susceptibility of the LDL particle to oxidation, which are consistent with the epidemiological evidence that a high consumption of isoflavone-rich soy products is associated with a reduced incidence of coronary artery disease.
Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies.
Gallic acid and isoflavones are the most well-absorbed polyphenols, followed by catechins, flavanones, and quercetin glucosides, but with different kinetics, and the least well- absorption polyphenol are the proanthocyanidins, the galloylated tea catech ins, andThe anthocyanins.
Cocoa products decrease low density lipoprotein oxidative susceptibility but do not affect biomarkers of inflammation in humans.
It is concluded that cocoa products supplementation in humans affects LDL oxidizability, but not urinary F(2) isoprostanes or markers of inflammation, and there was no effect of chocolate on urinary F (2) wasoprostane levels or on markers ofinflammation.
Consumption of foods rich in flavonoids is related to a decreased cardiovascular risk in apparently healthy French women.
The results indicate that in women, a high consumption of flavonoid-rich foods may prevent cardiovascular disease.
Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation
The hypothesis that virgin olive oil consumption could provide benefits in the prevention of oxidative processes is supported, as dose-dependent changes in oxidative stress markers, and phenolic compounds in urine, were observed with the phenolic content of the olive oil administered.
Red wine polyphenolic compounds inhibit atherosclerosis in apolipoprotein E-deficient mice independently of effects on lipid peroxidation.
The results suggest that lipid deposition is independent of lipid oxidation and that the protective action of red wine polyphenols isindependent of any antioxidant action of these compounds.