Cardiovascular disease continues to rise at an alarming rate, and research focuses on possible therapies to reduce the risk and slow down its progression. Several epidemiological studies have indicated that dietary modifications, such as increased consumption of fruits and vegetables play an important role in reducing cardiovascular disease risk factors. Food sources rich in antioxidants, anti-inflammatory, hypolipidemic, and hypoglycemic properties are thought to ameliorate the progression of cardiovascular disease and serve as a potential treatment mode. Many in vivo and in vitro studies using turmeric, cinnamon, mango, blueberries, red wine, chocolate, and extra virgin olive oil have demonstrated significant improvements in cholesterol profiles, toxic reactive oxygen species, inflammation, obesity, and hypertension. In this review, we summarize recent evidence on the cardioprotective effect of different food groups, outline their potential mechanisms involved in slowing down the progression of cardiovascular disease, and highlight the beneficial effects associated with increased consumption.
|Number of pages||12|
|Journal||Cardiovascular and Hematological Disorders - Drug Targets|
|State||Published - Sep 2021|
Bibliographical notePublisher Copyright:
© 2021 Bentham Science Publishers.
- Cardiovascular disease (CVD)
- Coronary artery disease (CAD)
- Oxidative stress
ASJC Scopus subject areas
- Molecular Medicine
- Cardiology and Cardiovascular Medicine