Hennig B, Toborek M, Cader A A, Decker E A
Department of Nutrition and Food Science, University of Kentucky, Lexington 40506.
Crit Rev Food Sci Nutr. 1994;34(3):253-82. doi: 10.1080/10408399409527663.
The vascular endothelium that forms an interface between the blood and the surrounding tissues is continuously exposed to both physiologic and pathophysiologic stimuli. These stimuli are often mediated by nutrients that can contribute to the overall function of the endothelial cell in the regulation of vascular tone, coagulation and fibrinolysis, cellular growth and differentiation, and immune and inflammatory responses. Therefore, nutrient-mediated functional changes of the endothelium and the underlying tissues may be significantly involved in the atherosclerotic disease process. There is evidence that individual nutrients or nutrient derivatives may either provoke or prevent metabolic and physiologic perturbations of the vascular endothelium. Preservation of nutrients that exhibit antiatherogenic properties may, therefore, be a critical issue in the preparation and processing of foods. This review focuses on selected nutrients as they affect endothelial cell metabolism and their possible implications in atherosclerosis.
形成血液与周围组织之间界面的血管内皮持续暴露于生理和病理生理刺激之下。这些刺激通常由营养素介导，而营养素有助于内皮细胞在调节血管张力、凝血与纤溶、细胞生长与分化以及免疫和炎症反应等方面的整体功能。因此，营养素介导的内皮及下层组织的功能变化可能在动脉粥样硬化疾病进程中发挥重要作用。有证据表明，个别营养素或其衍生物可能引发或预防血管内皮的代谢和生理紊乱。因此，保留具有抗动脉粥样硬化特性的营养素可能是食品制备和加工中的关键问题。本综述聚焦于特定营养素，因为它们会影响内皮细胞代谢及其在动脉粥样硬化中的潜在意义。
