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Protective Effects of Food on Cardiovascular Diseases

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Studies on Cardiovascular Disorders

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Abstract

Experimental and epidemiological evidence have been accumulated in the last decades demonstrating a stringent correlation between nutrition lifestyle and chronic-inflammatory diseases like cardiovascular diseases (CVD) and cancer. It is now agreed that the incidence of these diseases can be reduced by diet. The French paradox [1], or the Mediterranean diet [2], has provided a scientific explanation, namely that the antioxidants contained in red wine, vegetables, fruits, and olive oil have been found to have a beneficial effect on cellular oxidative stress. Thus food is now considered not only a resource to satisfy a caloric requirement but a way to acquire micronutrients with helpful consequences for our lifespan. Terms like “nutraceutical” and “functional food” have been coined to better describe the contribution of food to our health.

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Authors and Affiliations

  1. Department of Biochemistry and Biophysics, 1st School of Medicine, Second University of Naples, Naples, Italy

    Alfonso Giovane

  2. Department of General Pathology, 1st School of Medicine, Second University of Naples, Naples, Italy

    Claudio Napoli

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  1. Alfonso Giovane
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  2. Claudio Napoli
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Editors and Affiliations

  1. Physiologisches Institut, Universität Gießen, Aulweg 129, Gießen, 35392, Germany

    Heinrich Sauer

  2. James Black Centre, King's College, London, Coldharbour Lane 125, London, SE5 9NU, United Kingdom

    Ajay M. Shah

  3. Fac. Medicina, Instituto do Coração (INCOR), Universidade de São Paulo, Av. Enéas de Carvalho Aguiar 44, São Paulo, 05403-000, São Paulo, Brazil

    Francisco R. M. Laurindo

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Giovane, A., Napoli, C. (2010). Protective Effects of Food on Cardiovascular Diseases. In: Sauer, H., Shah, A., Laurindo, F. (eds) Studies on Cardiovascular Disorders. Oxidative Stress in Applied Basic Research and Clinical Practice. Humana Press, Totowa, NJ. https://doi.org/10.1007/978-1-60761-600-9_24

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