Role of Fiber in Cardiovascular Diseases: A Review

被引：119

作者：

Viuda-Martos, M. ^{[1
]}

Lopez-Marcos, M. C. ^{[1
]}

Fernandez-Lopez, J. ^{[1
]}

Sendra, E. ^{[1
]}

Lopez-Vargas, J. H. ^{[2
]}

Perez-Alvarez, J. A. ^{[1
]}

机构：

[1] Univ Miguel Hernandez, IPOA Res Grp,Escuela Politecn Super Orihuela, UMH 1 & REVIV Generalitat Valenciana, AgroFood Technol Dept, E-03312 Orihuela, Spain

[2] Univ Nacl Colombia, ICTA, Bogota 19225, Colombia

来源：

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY | 2010年 / 9卷 / 02期

关键词：

CORONARY-HEART-DISEASE; POLYUNSATURATED FATTY-ACIDS; DENSITY-LIPOPROTEIN CHOLESTEROL; IN-VITRO BINDING; DIETARY-FIBER; RISK-FACTORS; FUNCTIONAL FOODS; MEDITERRANEAN DIET; BILE-ACIDS; ANTIOXIDANT CAPACITY;

D O I：

10.1111/j.1541-4337.2009.00102.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Worldwide, cardiovascular disease is estimated to be the leading cause of death and loss of disability-adjusted life-years. Effective prevention needs a global strategy based on knowledge of the importance of risk factors, including diet. Recent years have seen increased interest on the part of consumers, researchers, and the food industry into how food products can help maintain the health of an individual. Extracts rich in dietary fiber obtained from plants could be used as functional ingredients because they provide numerous health benefits that go far beyond supporting bowel regularity. These benefits may include not only digestive health, but weight management, cardiovascular health, and general wellness. The objective of this review is to present an overview of the potential of different types of fiber as a technological tool for its application to functional foods to reduce the incidence of cardiovascular disease through diet.

引用

页码：240 / 258

页数：19

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