Flavonoids for reduction of atherosclerotic risk.
Flavonoids are polyphenolic compounds found in fruits, vegetables, and beverages derived from plants. Foods thought historically by many societies to have healing properties--cocoa, red wine, and tea--are particularly rich in flavonoids. A majority of prospective cohort studies demonstrate a significant inverse association between flavonoid consumption and cardiovascular risk. Short-term studies demonstrate numerous plausible mechanisms by which flavonoids may confer cardiovascular protection: they inhibit low-density lipoprotein oxidation, reduce thrombosis, improve endothelial function, and reduce inflammation. No long-term, randomized, controlled trials of flavonoids with hard clinical endpoints have been conducted. Although there are no recommended daily intake goals for flavonoids, the data presented provide additional rationale to eat a diet containing a variety of flavonoid-rich foods and beverages.
Maron
David J
DJ
Vanderbilt Page-Campbell Heart Institute, Vanderbilt University Medical Center, 2311 Pierce Avenue, Nashville, TN 37232-8802, USA. david.maron@vanderbilt.edu
D000975:Antioxidants / Q000494:pharmacology; D003324:Coronary Artery Disease / Q000453:epidemiology / Q000517:prevention & control*; D004032:Diet; D005419:Flavonoids / Q000145:classification / Q000494:pharmacology*; D006801:Humans; D012307:Risk Factors
D000975:Antioxidants; D005419:Flavonoids