Laboratory of Molecular Health Science of Food, Department of Food Science & Technology, Nihon University (NUBS), 1866 Kameino, Fujisawa, Kanagawa, 252-8510, Japan.
Curr Pharm Des. 2019;25(22):2443-2458. doi: 10.2174/1381612825666190722100504.
Previous studies have shown that intake of polyphenols through the consumption of vegetables and fruits reduces the risk of Cardiovascular Disease (CVD) by potentially influencing endothelial cell function.
In this review, the effects and molecular mechanisms of plant polyphenols, particularly resveratrol, epigallocatechin gallate (EGCG), and quercetin, on endothelial functions, and their putative protective effects against CVD are described.
Epidemiologic studies examined the effect of the CVD risk of vegetables and the fruit. Furthermore, studies within vitro models investigated the underlying molecular mechanisms of the action of the flavonoid class of polyphenols. These findings help elucidate the effect of polyphenols on endothelial function and CVD risk reduction.
Epidemiologic and in vitro studies have demonstrated that the consumption of vegetables and fruits decreases the incidence of CVDs. Furthermore, it has also been indicated that dietary polyphenols are inversely related to the risk of CVD. Resveratrol, EGCG, and quercetin prevent oxidative stress by regulating the expression of oxidase and the antioxidant enzyme genes, contributing to the prevention of stroke, hypertension, heart failure, and ischemic heart disease.
High intake of dietary polyphenols may help prevent CVD. Polyphenols inhibit endothelial dysfunction and induce vascular endothelium-dependent vascular relaxation viz. redox regulation and nitric oxide production. The polyphenol-induced healthy endothelial cell function may be related to CVD prevention.
先前的研究表明，通过食用蔬菜和水果摄入多酚可以通过潜在地影响内皮细胞功能来降低心血管疾病 (CVD) 的风险。
在这篇综述中，描述了植物多酚（尤其是白藜芦醇、表没食子儿茶素没食子酸酯 (EGCG) 和槲皮素）对内皮功能的影响及其分子机制，以及它们对 CVD 的潜在保护作用。
流行病学研究检查了蔬菜和水果对 CVD 风险的影响。此外，在体外模型中研究了类黄酮多酚的作用的潜在分子机制。这些发现有助于阐明多酚对内皮功能和 CVD 风险降低的影响。
流行病学和体外研究表明，食用蔬菜和水果可降低 CVD 的发病率。此外，还表明膳食多酚与 CVD 风险呈负相关。白藜芦醇、EGCG 和槲皮素通过调节氧化酶和抗氧化酶基因的表达来预防氧化应激，有助于预防中风、高血压、心力衰竭和缺血性心脏病。
高摄入膳食多酚可能有助于预防 CVD。多酚可抑制内皮功能障碍并诱导血管内皮依赖性血管舒张，即氧化还原调节和一氧化氮产生。多酚诱导的健康内皮细胞功能可能与 CVD 的预防有关。
