[Alimentary factors in the genesis of atherosclerosis]

A peroxidized model of atherosclerosis devised by the authors and the results of using antioxidants in these conditions as well as of literature sources on the deficiency of the antioxidant action substances in the current ration, on the peroxidation syndrome in this illness in man and animals, all this allowed the following concept to be formulated. Overeating, continued deficiency of antioxidants in natural products and hypodynamia contribute to the derangement of the physiological antioxidant system. An intensified free-radical oxidation calls forth decomposition of the beta-lipoproteids, lipoid infiltration of the intima, destruction of the elasticity, fibrosis and calcinosis. An alimentary prophylaxis of atherosclerosis should repose on the utilization of food mixtures representing complexes of the antioxidants of the direct and indirect action and trace elements entering the composition of the antiperoxidized enzymes.