(Poly)phenols and cardiovascular diseases: Looking in to move forward

被引：15
作者：
Vetrani, Claudia [1 ]
Costabile, Giuseppina [1 ]
Vitale, Marilena [1 ]
Giacco, Rosalba [2 ]
机构：
[1] Univ Naples Federico II, Dept Clin Med & Surg, Naples, Italy
[2] CNR, Inst Food Sci, Via Roma 64, I-83100 Avellino, Italy
来源：
JOURNAL OF FUNCTIONAL FOODS | 2020年 / 71卷
关键词：
(Poly)phenols; Phenolic metabolites; Cardiovascular disease; Cardiovascular risk factors; Microbiota; DIETARY POLYPHENOLS; GUT MICROBIOME; IMPACT; RISK;
D O I：
10.1016/j.jff.2020.104013
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Dietary (poly)phenol intake has been associated with a lower risk of cardiovascular mortality and new events. However, no conclusive data can be drawn from clinical trials evaluating the effects of (poly)phenols on cardiovascular risk factors. In addition, the mechanisms of action behind the beneficial association of (poly)phenol intake with cardiovascular health are not completely understood. Therefore, this perspective aimed to highlight the main methodological limitations that might explain the conflicting results obtained so far. In addition, novel insights on local and systemic effects of (poly)phenols were discussed. Finally, some critical issues to take into consideration in future studies were reported. This more comprehensive approach could represent a strategy to deeply understand the effects of (poly) phenols on human health.
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页数：4
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