Phenolics cardiovascular disease

There is now a growing body of evidence to suggest that phytochemicals may have a protective role against a variety of chronic diseases such as cancer and cardiovascular disease. Part 1 reviews this body of evidence, its strengths and its weaknesses. Chapter 2 discusses the ways in which phenolic... 

Morton, L.W. et al.. Chemistry and biological effects of dietary phenolic compounds relevance to cardiovascular disease, Clin. Exp. Pharmacol. Physiol, 27, 152, 2000. 

Various excellent reviews are available on phenolic compounds, their chemistry and analysis, content in foods and nutritional significance (Bravo, 1998 Dykes and Rooney, 2006 Manach et al., 2004 Naczk and Shahidi, 2006 Robbins, 2003). From a nutritional perspective, phenolic compoimds (especially tannins) are regarded as antinutritional factors due to their ability to form complexes with dietary proteins and minerals and digestive enzymes (Bravo, 1998). However, lately there has been increasing focus on the positive aspects of phenolics due to their ability to act as antioxidants which may offer potential health benefits such as prevention of diseases such as cancer and cardiovascular disease. 

N.A. Linoleic acid, linolenic acid, phenolics, flavonoids, tannins.103,118,152 Treat asthma, arteriosclerosis, multiple sclerosis, atopic eczema, schizophrenia, diabetic neuropathy, cardiovascular diseases, antitumor. 

Resveratrol has also been reported to offer protection against cardiovascular disease, such as coronary heart disease. The effects of resveratrol on factors implicated in the development of coronary heart disease - human platelet aggregation and the synthesis of eicosanoids (lipids) from arachidonate by platelets - were investigated and compared with the actions of other wine phenolics - catechin (1.39), epicatechin (7.18a), and quercetin (1.43) - and the antioxidants a-tocopherol (7.10a), hydroquinone and butylated hydroxytoluene. Resveratrol and quercetin demonstrated a dose-dependent inhibition of platelet aggregation, whereas the other compounds tested were inactive. Resveratrol also inhibited the synthesis of the eicosanoids in a dose-dependent manner, whereas the other phenolics were less effective of not effective at all. Removal of the alcohol from the wine did not diminish the effect on platelet aggregation (Pace-Asciak et al., 1995 Goldberg et al., 1995). 

Despite the wide distribution of phenolic compounds in edible plants and the high dietary intake, the health effects of plant phenolic compounds had not been extensively studied until the mid-1990s due to their diversity of species and chemical structures. Epidemiological studies have revealed that dietary consumption of fruits, vegetables, and other plant-based foods and beverages is inversely correlated with the incidences of many diseases such as cancer, cardiovascular disease, and neurodegenerative diseases [Stevenson and Hurst, 2007]. The evidences from clinical and laboratory studies strongly support... 

Pomegranate Phenolic Antioxidant Activities Protect against Cardiovascular Diseases... 

Phenolic compounds also have important antioxidant properties, protecting food from oxidation [9]. The antioxidant properties of phenolic compounds can have an impact on human health and they are regarded as having a protective effect against low-density lipoprotein (LDL) oxidation and cardiovascular diseases [3], Recently phenolic compounds have been widely used in cosmetic preparations to delay aging [10]. 

A variety of antioxidant phytochemicals in apples include catechin, procyanidins, hydroxyciimamates, flavonols, anthocyanins, and dihy-drochalcones. The consumption of apple contributes to the reduced risk of diseases such as cardiovascular disease and some forms of cancer (Boyer and Liu, 2004). In a recent study, the phenolic phytochemical composition and antioxidant activity of 67 varieties of apple cultivars were examined by Wojdylo et al. (2008). The total content of these phytochemicals varied from 0.5 to 2.7% of dry weight. In apple juice, the total phenolic content ranged from 0.02 to 0.1% of juice. Catechin and procyanidins are the major classes of apple phenolics, representing more than 80% of the total content. A small amount of anthocyanin was also found in red apples. The results of this study demonstrated that new varieties of apple, such as Ozark Gold, Julyred, and Jester, had the same... 

Johnson, L Williamson, G. 2003. Nutritional phenolics and cardiovascular disease. In Phytochemical Functional Foods (Johnson, L Williamson, G., Eds.). CRC Press, Cambridge, England, pp. 5-17. 

Proanthocyanidins (PAs) are oligomeric and polymeric flavan-3-ols, better known as condensed tannins. They are ubiquitous and one of the most abundant groups of natural phenols (Porter, 1988). PAs affect the texture, color, and taste of many common foods including cereals, fruits, vegetables, and wines. PAs in foods are also of interest in nutrition and medicine because of their potent antioxidant capacities and beneficial effects on human health in reducing the risk of chronic diseases, such as cardiovascular diseases and cancers (Santos-Buelga and Scalbert, 2000 Prior and Gu, 2005). 

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