Atherosclerosis prevention: the role of biofunctional ingredients of plant foods. (October 2011)

• Record Type: Journal Article
• Authors: Mombelli, Giuliana; Triolo, Michela
• Is Part Of: Clinical lipidology. Volume 6:Number 5(2011)
• Page Start: 511
• Page End: 521
• Publication Date: 2011-10
• Subjects: atherosclerosis -- fiber -- garlic -- guggulipid -- plant sterols -- red yeast rice -- vegetable proteins; Lipids -- Periodicals; 616.3997
• DOI: 10.2217/clp.11.44
• Languages: English
• ISSNs: 1758-4299

Abstract

Atherosclerosis is the major cause of cardiovascular disease. Diet and lifestyle changes may contribute to reduce some of the main atherosclerosis risk factors (presence of dyslipidemia, hypertension and being overweight). In this regard, over recent years, many nutritional strategies have been developed aimed at promoting cardiovascular health. Present available data amply demonstrate that soy, but also many vegetable proteins from other legumes, plant fibers, plant sterols and red yeast rice improve lipid profiles. Moreover, over the last few years, soy protein has also received considerable attention as an antihypertensive product. On the other hand, the beneficial effects of garlic and guggulipid on lipid profile, blood pressure and endothelial function has been described, but at present remains uncertain.