Effects of phytochemicals from plant-based functional foods on hyperlipidemia and their underpinning mechanisms

Abstract

BackgroundHyperlipidemia, characterized by abnormal lipid metabolism, is a dominant feature of many chronic diseases, including obesity, diabetes, and cardiovascular and cerebrovascular diseases. Increasing evidence suggests that consumption of plant-based functional foods may serve as a promising approach for the prevention or management of chronic and metabolic diseases, including hyperlipidemia. Scope and approachThis review focuses on specific bioactive components of plant-based functional foods and pharmacological mechanisms underpinning their hypolipidemic effect. For each bioactive component, we provide an overview of the source, model, dosage, effects, and mechanisms, as well as the chemical monomer structure. Key findings and conclusionsThe bioactive components of plant-based functional foods can be divided into six categories: flavonoids, steroidal saponins, polysaccharides, alkaloids, polyphenols, and others. The precise hypolipidemic effects of these components are mediated by various mechanisms, including inhibition of endogenous lipid biosynthesis; promotion of exogenous lipid metabolism; regulation of lipid metabolism; promotion of lipid redistribution, transport, and excretion; anti-lipid peroxidation and free radical scavenging; inhibition of platelet aggregation; alleviation of hemorheological abnormalities and reduction of blood viscosity; alleviation of insulin resistance; and regulation of the gut microbiota. Hence, the development of plant-based functional foods with potent hypolipidemic properties is a promising approach for the management of obesity, diabetic dyslipidemia, and cardiovascular disease.