Atherosclerosis plant products

Fatty acids with two or more conjugated double bonds are found in some plants and animals. In tissues of ruminant animals (and, hence, in meat and dairy products), fatty acids with conjugated diene system were detected as intermediates or by-products in the biohydrogenation of linoleic acid by microorganisms in the rumen. The main isomer, 9-cis, ll-fran -octadecadienoic acid, may account for up to 1% of the total fatty acids of milk fat. 9-cis, ll-fran5-15-cw-octadecatrienoic acid, derived from a-linolenic acid, is present in ruminant tissues only in trace levels. This fatty acid has been shown to have several medical properties, especially anti-cancer and anti-atherosclerosis effects. 

DHEA is dehydroepiandrosterone. It is a plant derivative of a hormone from the Mexican wild yam. It is naturally produced by the adrenals and is one of the most abundant hormones in humans. It begins at age 7 and peaks around 30 years of age. As a supplement, it promises to enhance metabolic functions, increase energy, control stress, maintain proper mineral levels, balance the production of hormones, fight aging, improve memory, build body muscle, and reduce fat. It supposedly reduces the risk of cancer, heart disease, atherosclerosis, Alzheimer s disease, and schizophrenia. Many scientists claim this supplement is useless. 

Documented effects It is an effective remedy to treat hypertension, atherosclerosis, kidney, liver, and epilepsy (Kovaleva 1971). It is a sedative for excitement of the central nervous system (Turova 1974). A decoction of the dried leaves and flowers is used to treat intestinal atonia and as an expectorant. The plant is a component of a diaphoretic tea and is added to baths. The leaves are used as a spice and in hquor production (Tsitsina 1962). The essential oil has shown antimicrobial, hypocholesteremic, and hypolipidemic activity (Nurahev and Zubaidova 1994 Takeda et al. 2008). 

The levels and bioavailability of phytochemicals in plant foods such as legumes, cereals, vegetables, herbs and fraits can be greatly affected by processing such as fermentation. This subsequently leads to increased antioxidant properties, which may be benehcial for treatment and/or prevention of diseases such as atherosclerosis and cancer. Thus fermentation, especially with probiotics (functional microbes), can serve as an important process not only for preservation but also for production of functional foods with enhanced bioactive and antioxidant properties. 

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