膳食多酚的生物活性：在降低低密度脂蛋白胆固醇中的作用

Bioactivity of Dietary Polyphenols: The Role in LDL-C Lowering.

作者信息

Sun Peng, Zhao Liang, Zhang Nanhai, Zhou Jingxuan, Zhang Liebing, Wu Wei, Ji Baoping, Zhou Feng

机构信息

Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.

出版信息

Foods. 2021 Nov 2;10(11):2666. doi: 10.3390/foods10112666.

Cardiovascular diseases are the leading causes of the death around the world. An elevation of the low-density lipoprotein cholesterol (LDL-C) level is one of the most important risk factors for cardiovascular diseases. To achieve optimal plasma LDL-C levels, clinal therapies were investigated which targeted different metabolism pathways. However, some therapies also caused various adverse effects. Thus, there is a need for new treatment options and/or combination therapies to inhibit the LDL-C level. Dietary polyphenols have received much attention in the prevention of cardiovascular diseases due to their potential LDL-C lowering effects. However, the effectiveness and potential mechanisms of polyphenols in lowering LDL-C is not comprehensively summarized. This review focused on dietary polyphenols that could reduce LDL-C and their mechanisms of action. This review also discussed the limitations and suggestions regarding previous studies.

心血管疾病是全球主要的死亡原因。低密度脂蛋白胆固醇（LDL-C）水平升高是心血管疾病最重要的危险因素之一。为了实现最佳的血浆LDL-C水平，人们研究了针对不同代谢途径的临床治疗方法。然而，一些治疗方法也会引起各种不良反应。因此，需要新的治疗选择和/或联合疗法来抑制LDL-C水平。由于膳食多酚具有潜在的降低LDL-C的作用，它们在预防心血管疾病方面受到了广泛关注。然而，多酚降低LDL-C的有效性和潜在机制尚未得到全面总结。本综述重点关注了可降低LDL-C的膳食多酚及其作用机制。本综述还讨论了以往研究的局限性和建议。