Nutrition and Health Sciences, Department of
Date of this Version
2013
Citation
Curr Atheroscler Rep. 2013 May ; 15(5): 324.
Abstract
Polyphenols are compounds found in foods such as tea, coffee, cocoa, olive oil, and red wine and have been studied to determine if their intake may modify cardiovascular disease (CVD) risk. Historically, biologic actions of polyphenols have been attributed to antioxidant activities, but recent evidence suggests that immunomodulatory and vasodilatory properties of polyphenols may also contribute to CVD risk reduction. These properties will be discussed, and recent epidemiological evidence and intervention trials will be reviewed. Further identification of polyphenols in foods and accurate assessment of exposures through measurement of biomarkers (i.e., polyphenol metabolites) could provide the needed impetus to examine the impact of polyphenol-rich foods on CVD intermediate outcomes (especially those signifying chronic inflammation) and hard endpoints among high risk patients. Although we have mechanistic insight into how polyphenols may function in CVD risk reduction, further research is needed before definitive recommendations for consumption can be made.
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Human and Clinical Nutrition Commons, Molecular, Genetic, and Biochemical Nutrition Commons, Other Nutrition Commons
Comments
Copyright Tangney and Rasmussen
doi:10.1007/s11883-013-0324-x