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Antioxidants and CVD.

K Richard Bruckdorfer1

  • 1Department of Biochemistry and Molecular Biology, University College London, Gower Street, London WC1E 6BT, UK. r.bruckdorfer@medsch.ucl.ac.uk

The Proceedings of the Nutrition Society
|April 17, 2008
PubMed
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Antioxidants may not prevent cardiovascular disease (CVD) as expected. Research questions their benefit, suggesting other dietary factors in fruits and vegetables might be protective.

Area of Science:

  • Biochemistry
  • Cardiovascular Medicine
  • Nutrition Science

Background:

  • Free radicals and reactive oxygen/nitrogen species are implicated in inflammatory and degenerative diseases.
  • Oxidation of low-density lipoprotein (LDL) is crucial in atherosclerotic plaque development.
  • Antioxidants were hypothesized to protect against cardiovascular disease (CVD).

Purpose of the Study:

  • To examine the rationale behind the belief in antioxidant benefits for CVD prevention.
  • To explain the disappointing results from recent antioxidant intervention studies.
  • To explore alternative explanations for the protective effects of fruit and vegetable-rich diets.

Main Methods:

  • Review of existing literature on free radicals, oxidative stress, and CVD.

Related Experiment Videos

  • Analysis of data from large-scale intervention studies using high-dose antioxidants.
  • Critical evaluation of the proposed mechanisms of antioxidant action in disease pathology.

    • Main Results:

    • Intervention studies with high doses of antioxidant vitamins and food-based antioxidants yielded disappointing results.
    • The direct protective role of antioxidants against CVD may be less significant than previously assumed.
    • The benefits of diets rich in fruits and vegetables might stem from factors other than antioxidants.

    Conclusions:

    • The centrality of free radicals and antioxidants in CVD outcomes requires further debate.
    • Current evidence does not strongly support the use of high-dose antioxidant supplements for CVD prevention.
    • Dietary protection against CVD and cancer may be attributed to a broader range of compounds in fruits and vegetables, not solely antioxidants.