Cardiovascular diseases and nutraceuticals
Worldwide, the prevalence of CVD and researches in this area is increasing. CVD is a term which is used for disorders of the heart and blood vessels and includes coronary heart disease (heart attack), peripheral vascular diseases, cerebrovascular disease (stroke), hypertension, heart failure, and so on. It is believed that low intake of vegetables and fruits is associated with a high mortality in CVD. Majority of the CVD are preventable. Many studies have reported a protective role for a diet rich in vegetables and fruits against CVD.
Nutraceuticals in the form of vitamins, minerals, antioxidants, dietary fibers and omega-3 polyunsaturated fatty acids (n?3 PUFAs) together with physical exercise are recommended for prevention and treatment of CVD. The molecules such as polyphenols alter cellular metabolism and signaling, which is believed to reduce arterial disease.
Flavonoids are widely distributed in vegetables, onion, endives, cruciferous, grapefruits, apples, cherries, pomegranate, berries, black grapes, and red wine, and are available as flavones, flavanones and flavonols, playing a major role in prevention and curing the CVD. Flavonoids block the angiotensin-converting enzyme, block the cyclooxygenase enzymes that break down prostaglandins, and prevent platelet aggregation. They also protect the vascular system that carries oxygen and nutrients to cells. Anthocyanins, tannins (proanthocyanidins), tetrahydro-?-carbolines, stilbenes, dietary indoleamines, serotonin and melatonin, in plant foods are hypothesized to impose health benefits. Orange juice containing pulp is rich in flavonoids. Hesperidin is a flavanone glycoside which is classified as a citrus bioflavonoid. Citrus sinensis and tangelos are the richest dietary sources of hesperidin. The peel and membranous parts of lemons and oranges have the highest hesperidin concentrations. Hesperidin is used for the treatment of venous insufficiency and hemorrhoids.
Flavonoid intake was significantly inversely associated with mortality from coronary heart disease and the incidence of myocardial infarction. Flavonoids in regularly consumed foods may reduce the risk of death from coronary heart disease, especially in elderly people.
The rhizome of Zingiber officinale is a common condiment for various foods and beverages. It has a long history of medicinal use and has a positive effect on CVD. Ginger has potent antioxidant and antiinflammatory activities and recently it has been recommended for various diseases including hypertension and palpitation. This plant has a good protective effect on toxicity of synthetic drugs, too.
Phytosterols compete with dietary cholesterol by blocking the uptake as well as facilitating its excretion from the body. Hence, they have the potential to reduce the morbidity and mortality of CVD. Phytosterols occur in most plant species and although green and yellow vegetables contain significant amounts of sterols, their seeds concentrate them.
Buckwheat seeds possess phytosterols, flavonoids, flavones, proteins and thiamin-binding proteins, etc., Buckwheat proteins lower blood cholesterol and hypertension. Dietary fibers have also cholesterol-lowering properties with beneficial effects in prevention and alleviation of CVD and diabetes.
Fatty acids of the omega-3 series (n?3 fatty acids) present in fish are dietary components affecting plasma lipids and the CVD, like arrhythmias. Octacosanol, present in whole grains, fruits and leaves of many plants, has lipid lowering property, with no side-effects.