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Nutraceuticals and coronary heart disease
Antonio Garcia-Rios1, Javier Delgado-Lista, Juan Francisco Alcala-Diaz
1Lipid and Atherosclerosis Unit, IMIBIC/Reina Sofia University Hospital/University of Cordoba, and CIBER Fisiopatologia Obesidad y Nutricion, Instituto de Salud Carlos III, Spain.
Current Opinion in Cardiology
|April 4, 2013
Summary
Functional foods, or nutraceuticals, show promise in preventing and treating coronary heart disease (CHD). These specific nutrients positively influence atherosclerosis development, offering a new approach to cardiovascular health.
Area of Science:
- Cardiovascular Science
- Nutritional Science
- Metabolic Health
Background:
- Coronary heart disease (CHD) remains a leading cause of mortality globally.
- Increasing prevalence of metabolic disorders like obesity, diabetes, and metabolic syndrome contributes to CHD.
- Nutraceuticals and functional foods are gaining attention for their potential health benefits.
Purpose of the Study:
- To review the role of specific functional foods and nutraceuticals in preventing or treating CHD.
- To explore the impact of these agents on cardiometabolic risk factors.
Main Methods:
- Literature review focusing on studies examining functional foods and nutraceuticals in relation to CHD.
- Analysis of existing research on the association between specific nutrients/food products and cardiovascular health.
Main Results:
- While saturated fats are linked to CHD development, other fats like monounsaturated fatty acids in olive oil show beneficial cardiovascular effects.
- Nutraceuticals and functional foods are identified as potential tools for managing cardiometabolic risk factors.
- Evidence suggests a positive influence of certain functional foods on atherosclerosis.
Conclusions:
- Nutraceuticals exhibit physiological effects that can positively impact atherosclerosis and CHD.
- Specific functional foods and nutrients represent a promising avenue for CHD prevention and management.
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