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      Polyphenols: Benefits to the Cardiovascular System in Health and in Aging

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          Abstract

          Numerous studies have demonstrated the importance of naturally occurring dietary polyphenols in promoting cardiovascular health and emphasized the significant role these compounds play in limiting the effects of cellular aging. Polyphenols such as resveratrol, epigallocatechin gallate (EGCG), and curcumin have been acknowledged for having beneficial effects on cardiovascular health, while some have also been shown to be protective in aging. This review highlights the literature surrounding this topic on the prominently studied and documented polyphenols as pertaining to cardiovascular health and aging.

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          The effects of plant flavonoids on mammalian cells: implications for inflammation, heart disease, and cancer.

          E. Middleton, C. Kandaswami, T Theoharides (2000)
          Flavonoids are nearly ubiquitous in plants and are recognized as the pigments responsible for the colors of leaves, especially in autumn. They are rich in seeds, citrus fruits, olive oil, tea, and red wine. They are low molecular weight compounds composed of a three-ring structure with various substitutions. This basic structure is shared by tocopherols (vitamin E). Flavonoids can be subdivided according to the presence of an oxy group at position 4, a double bond between carbon atoms 2 and 3, or a hydroxyl group in position 3 of the C (middle) ring. These characteristics appear to also be required for best activity, especially antioxidant and antiproliferative, in the systems studied. The particular hydroxylation pattern of the B ring of the flavonoles increases their activities, especially in inhibition of mast cell secretion. Certain plants and spices containing flavonoids have been used for thousands of years in traditional Eastern medicine. In spite of the voluminous literature available, however, Western medicine has not yet used flavonoids therapeutically, even though their safety record is exceptional. Suggestions are made where such possibilities may be worth pursuing.
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            Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance.

            Laura Bravo (1998)
            Polyphenols constitute one of the most numerous and ubiquitous groups of plant metabolites and are an integral part of both human and animal diets. Ranging from simple phenolic molecules to highly polymerized compounds with molecular weights of greater than 30,000 Da, the occurrence of this complex group of substances in plant foods is extremely variable. Polyphenols traditionally have been considered antinutrients by animal nutritionists, because of the adverse effect of tannins, one type of polyphenol, on protein digestibility. However, recent interest in food phenolics has increased greatly, owing to their antioxidant capacity (free radical scavenging and metal chelating activities) and their possible beneficial implications in human health, such as in the treatment and prevention of cancer, cardiovascular disease, and other pathologies. Much of the literature refers to a single group of plant phenolics, the flavonoids. This review offers an overview of the nutritional effects of the main groups of polyphenolic compounds, including their metabolism, effects on nutrient bioavailability, and antioxidant activity, as well as a brief description of the chemistry of polyphenols and their occurrence in plant foods.
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              The mechanisms of action of PPARs.

              Joel Berger, David E. Moller (2002)
              The peroxisome proliferator-activated receptors (PPARs) are a group of three nuclear receptor isoforms, PPAR gamma, PPAR alpha, and PPAR delta, encoded by different genes. PPARs are ligand-regulated transcription factors that control gene expression by binding to specific response elements (PPREs) within promoters. PPARs bind as heterodimers with a retinoid X receptor and, upon binding agonist, interact with cofactors such that the rate of transcription initiation is increased. The PPARs play a critical physiological role as lipid sensors and regulators of lipid metabolism. Fatty acids and eicosanoids have been identified as natural ligands for the PPARs. More potent synthetic PPAR ligands, including the fibrates and thiazolidinediones, have proven effective in the treatment of dyslipidemia and diabetes. Use of such ligands has allowed researchers to unveil many potential roles for the PPARs in pathological states including atherosclerosis, inflammation, cancer, infertility, and demyelination. Here, we present the current state of knowledge regarding the molecular mechanisms of PPAR action and the involvement of the PPARs in the etiology and treatment of several chronic diseases.
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                Author and article information

                Journal
                Journal ID (nlm-ta): Nutrients
                Journal ID (iso-abbrev): Nutrients
                Journal ID (publisher-id): nutrients
                Title: Nutrients
                Publisher: MDPI
                ISSN (Electronic): 2072-6643
                Publication date (Electronic): 26 September 2013
                Publication date Collection: October 2013
                Volume: 5
                Issue: 10
                Pages: 3779-3827
                Affiliations
                [1 ]Medical Sciences Division, Northern Ontario School of Medicine, Sudbury, ON P3E 2C6, Canada; E-Mails: skhurana@ 123456nosm.ca (S.K.); am_hollingsworth@ 123456laurentian.ca (A.H.); matthew.piche@ 123456nosm.ca (M.P.)
                [2 ]Department of Gerontology, Huntington University, Sudbury, ON P3E 2C6, Canada; E-Mail: kvenkataraman@ 123456huntingtonu.ca
                [3 ]Department of Biology, Laurentian University, Sudbury, ON P3E 2C6, Canada
                [4 ]Department of Chemistry and Biochemistry, Laurentian University, Sudbury, ON P3E 2C6, Canada
                [5 ]Biomolecular Sciences Program, Laurentian University, Sudbury, ON P3E 2C6, Canada
                Author notes
                [* ] Author to whom correspondence should be addressed; E-Mail: tc.tai@ 123456nosm.ca ; Tel.: +705-662-7239; Fax: +705-675-4858.
                Article
                Publisher ID: nutrients-05-03779
                DOI: 10.3390/nu5103779
                PMC ID: 3820045
                PubMed ID: 24077237
                SO-VID: a992b96d-2199-4f7a-b212-9f0d5da660b8
                Copyright © © 2013 by the authors; licensee MDPI, Basel, Switzerland.
                License:

                This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license ( http://creativecommons.org/licenses/by/3.0/).

                History
                Date received : 15 April 2013
                Date revision received : 25 July 2013
                Date accepted : 04 August 2013
                Categories
                Subject: Review

                ScienceOpen disciplines: Nutrition & Dietetics
                Keywords: cardiovascular,ros,polyphenols,aging, resveratrol,egcg,curcumin,olive oil,quercetin,berries
                Data availability:
                ScienceOpen disciplines: Nutrition & Dietetics
                Keywords: cardiovascular, ros, polyphenols, aging, resveratrol, egcg, curcumin, olive oil, quercetin, berries

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