Abstract
Nutrition plays a fundamental role in the prevention and treatment of dyslipidemias and its oxidative-related complications. Currently, there is evidence about the beneficial effects of isolated antioxidants or foods enriched or added with antioxidant compounds. However, the application of the natural foods is more integrated than the analysis of a single nutrient. Our aim is compiling scientific literature regarding the nutritional strategies by foods with antioxidant effect in blood lipids, enzymatic and non-enzymatic antioxidants, and oxidative and inflammatory markers of subjects with dyslipidemia. We searched in MEDLINE/PubMed, Scopus, and Web of Science. From a total of 263 studies screened, 16 were included. Dietary strategies included walnuts, olive oil, raw almonds, G. paraguayase, white sesame, mate tea, Brazil nut flour, red wine, granulated Brazil nuts, grapes, wolfberry fruit, fermented beverage, coffee, orange, and blackberry juices showed significant differences in blood lipids, antioxidant activity, antioxidant enzymes, and oxidative and inflammatory markers. This systematic review compiling scientific studies about dietary strategies using foods with antioxidant effect to improve the antioxidant status in dyslipidemias.
Highlights
According to the World Health Organization (WHO), nutrition is one of the highest priorities in public health programs [1]
The molecular mechanism that linking dyslipidemia to cardiovascular disease (CVD) is directly associated with oxidative stress (OS), this mechanism occurs through multiple processes related with the production of reactive oxygen species (ROS) and inflammation [4]
The description of the Population, Intervention, Control, Outcomes (PICO) strategy [17] applied in the present systematic review; it is based on Subjects with dyslipidemias (Population), Dietary interventions including foods with antioxidant effect (Intervention), Any comparator or comparison, Placebo, Control diet or Without comparator (Control) and Blood lipids, Antioxidant activity, Oxidative and inflammatory markers (Outcomes) (Table 1)
Summary
According to the World Health Organization (WHO), nutrition is one of the highest priorities in public health programs [1]. Scientific evidence has consistently reported the benefits of nutritional strategies to improve global public health [2]. This has favored the acknowledgment of the fundamental role that nutrition plays in the prevention, prognosis, and treatment of several high incidence pathologies, such as dyslipidemia, related to obesity and type 2 diabetes. Dyslipidemia is known as a risk factor to develop insulin resistance, endothelial dysfunction, hypertension and mainly, cardiovascular disease (CVD) [3]. The molecular mechanism that linking dyslipidemia to CVD is directly associated with oxidative stress (OS), this mechanism occurs through multiple processes related with the production of reactive oxygen species (ROS) and inflammation [4].
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
