Nutraceuticals in the Management of Cardiovascular Risk Factors: Where
is the Evidence?

Cody       Russell; Suresh       Keshavamurthy; Sibu       Saha
doi:10.2174/1871529X21666211201104124
Abstract

Cardiovascular disease continues to rise at an alarming rate, and research focuses on possible therapies to reduce the risk and slow down its progression. Several epidemiological studies have indicated that dietary modifications, such as increased consumption of fruits and vegetables play an important role in reducing cardiovascular disease risk factors. Food sources rich in antioxidants, anti-inflammatory, hypolipidemic, and hypoglycemic properties are thought to ameliorate the progression of cardiovascular disease and serve as a potential treatment mode. Many in vivo and in vitro studies using turmeric, cinnamon, mango, blueberries, red wine, chocolate, and extra virgin olive oil have demonstrated significant improvements in cholesterol profiles, toxic reactive oxygen species, inflammation, obesity, and hypertension. In this review, we summarize recent evidence on the cardioprotective effect of different food groups, outline their potential mechanisms involved in slowing down the progression of cardiovascular disease, and highlight the beneficial effects associated with increased consumption.
Keywords: Nutraceuticals, oxidative stress, antioxidants, cardiovascular disease (CVD), dyslipidemia, atherosclerosis, coronary artery disease (CAD).
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Graphical Abstract

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DOI https://dx.doi.org/10.2174/1871529X21666211201104124	Print ISSN 1871-529X
Publisher Name Bentham Science Publisher	Online ISSN 2212-4063
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