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Flavonoids for reduction of atherosclerotic risk

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Abstract

Flavonoids are polyphenolic compounds found in fruits, vegetables, and beverages derived from plants. Foods thought historically by many societies to have healing properties—cocoa, red wine, and tea—are particularly rich in flavonoids. A majority of prospective cohort studies demonstrate a significant inverse association between flavonoid consumption and cardiovascular risk. Short-term studies demonstrate numerous plausible mechanisms by which flavonoids may confer cardiovascular protection: they inhibit low-density lipoprotein oxidation, reduce thrombosis, improve endothelial function, and reduce inflammation. No long-term, randomized, controlled trials of flavonoids with hard clinical endpoints have been conducted. Although there are no recommended daily intake goals for flavonoids, the data presented provide additional rationale to eat a diet containing a variety of flavonoid-rich foods and beverages.

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  1. Vanderbilt Page-Campbell Heart Institute, Vanderbilt University Medical Center, 2311 Pierce Avenue, 37232-8802, Nashville, TN, USA

    David J. Maron MD

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  1. David J. Maron MD
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Maron, D.J. Flavonoids for reduction of atherosclerotic risk. Curr Atheroscler Rep 6, 73–78 (2004). https://doi.org/10.1007/s11883-004-0119-1

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