Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

High-fat meals and endothelial function

R M Tomaino1, E A Decker

  • 1Department of Food Science, University of Massachusetts, Amherst 01003, USA.

Nutrition Reviews
|July 10, 1998
PubMed
Summary
This summary is machine-generated.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Antioxidant activity of carnosine in cooked ground pork.

Meat science·2011
Same author

Effect of antioxidants on stabilization of meat products fortified with n-3 fatty acids.

Meat science·2011
Same author

Lipid oxidation induced by oxymyoglobin and metmyoglobin with involvement of H(2)O(2) and superoxide anion.

Meat science·2011
Same author

Antioxidant activity of mechanically separated pork extracts.

Meat science·2011
Same author

Influence of sodium chloride on antioxidant enzyme activity and lipid oxidation in frozen ground pork.

Meat science·2011
Same author

Influence of dietary β-alanine and histidine on the oxidative stability of pork.

Meat science·2011
Same journal

Natural Approaches to Appetite Suppression in Obesity: Mechanisms, Evidence, and Clinical Integration.

Nutrition reviews·2026
Same journal

The Effect of Long-Chain Omega-3 Polyunsaturated Fatty Acid Supplementation on Neuromuscular Function in Humans: A Systematic Review with Narrative Synthesis.

Nutrition reviews·2026
Same journal

Oats in Gluten-Free Diets: An Examination of the Codex Standard and Country-Specific Differences in Gluten-Free-Food Labeling Regulations, for Oats and Oats Declared as Ingredients in Gluten-Free Products.

Nutrition reviews·2026
Same journal

Ultra-Processed Foods and Health Outcomes in Children and Adults: An Updated Narrative Umbrella Review With a Focus on Dose-Response.

Nutrition reviews·2026
Same journal

A Scoping Review of Nutritional Guidelines and Practices in Day Care Centers.

Nutrition reviews·2026
Same journal

Time-Restricted Feeding/Eating and Muscle Aging: Research Progress from Molecular Mechanisms to Personalized Intervention Strategies.

Nutrition reviews·2026
See all related articles

High-fat meals can impair blood vessel dilation, a key aspect of endothelial function. Dietary antioxidants may protect against this effect, suggesting a role for diet in cardiovascular health.

Area of Science:

  • Cardiovascular Science
  • Nutritional Science
  • Endothelial Biology

Background:

  • Atherosclerosis is a complex disease influenced by various factors.
  • Endothelial dysfunction, characterized by reduced vasodilation, is an early event in atherosclerosis.
  • Dietary lipids are known contributors to cardiovascular risk.

Purpose of the Study:

  • To explore the impact of high-fat meals on endothelial function.
  • To investigate the potential protective role of dietary antioxidants against diet-induced endothelial dysfunction.
  • To examine the link between dietary lipids, endothelial function, and atherosclerosis development.

Main Methods:

  • Review of recent studies examining the effects of single high-fat meals.
  • Analysis of findings related to changes in endothelial-mediated vasodilation.

Related Experiment Videos

  • Evaluation of the influence of dietary antioxidants on endothelial function post-high-fat meal.
  • Main Results:

    • Single high-fat meals were found to decrease the vasodilatory capacity of blood vessels.
    • This impairment of endothelial function was observed to be mitigated by the presence of dietary antioxidants.
    • These findings suggest a novel mechanism linking dietary lipids to endothelial dysfunction.

    Conclusions:

    • Dietary lipids may negatively impact endothelial function through mechanisms beyond traditional understanding.
    • Dietary antioxidants show promise in counteracting the adverse vascular effects of high-fat meals.
    • Further research is crucial to fully elucidate the role of dietary factors in regulating vasoactivity and preventing atherosclerosis.