Functional Food and Bioactive Compounds on the Modulation of the Functionality of HDL-C: A Narrative Review.

Karla Paulina Luna-Castillo,Barbara Vizmanos,Sophia Lin,José Francisco Muñoz-Valle,Fabiola Márquez-Sandoval,Andres López-Quintero

doi:10.3390/nu13041165

Karla Paulina Luna-Castillo, Barbara Vizmanos + Show 4 more

Open Access

https://doi.org/10.3390/nu13041165

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Journal: Nutrients	Publication Date: Apr 1, 2021
Citations: 10	License type: CC BY 4.0

Affiliation: University of Guadalajara, UNSW Sydney

Abstract

Cardiovascular diseases (CVD) remain a serious public health problem and are the primary cause of death worldwide. High-density lipoprotein cholesterol (HDL-C) has been identified as one of the most important molecules in the prevention of CVD due to its multiple anti-inflammatories, anti-atherogenic, and antioxidant properties. Currently, it has been observed that maintaining healthy levels of HDL-C does not seem to be sufficient if the functionality of this particle is not adequate. Modifications in the structure and composition of HDL-C lead to a pro-inflammatory, pro-oxidant, and dysfunctional version of the molecule. Various assays have evaluated some HDL-C functions on risk populations, but they were not the main objective in some of these. Functional foods and dietary compounds such as extra virgin olive oil, nuts, whole grains, legumes, fresh fish, quercetin, curcumin, ginger, resveratrol, and other polyphenols could increase HDL functionality by improving the cholesterol efflux capacity (CEC), paraoxonase 1 (PON1), and cholesteryl ester transfer protein (CETP) activity. Nevertheless, additional rigorous research basic and applied is required in order to better understand the association between diet and HDL functionality. This will enable the development of nutritional precision management guidelines for healthy HDL to reduce cardiovascular risk in adults. The aim of the study was to increase the understanding of dietary compounds (functional foods and bioactive components) on the functionality of HDL.

Highlights

Cardiovascular diseases (CVD) remain a serious public health problem and are a primary cause of death worldwide [1]
The results showed that after 1 year of daily consumption of a 10 g serving of extra virgin olive oil (EVOO) was independently associated with increases in the cholesterol efflux capacity (CEC) of 0.7% (0.08–1.27; p = 0.026) adjusted for age, sex, intervention group, clinical conditions, adherence to Mediterranean diet (MD), and physical activity
The results indicated that higher doses and longer exposure to quercetin resulted in a greater increase in apolipoprotein A-I (apoA-I)-dependent CEC ((200 μM, ~20% increase in CEC); (32 h, >20% in CEC)) and induced ABCA1 expression at messenger RNA. ↓ (mRNA) and protein levels in THP-1-derived foam cells (200 μM, p < 0.01; p < 0.001), respectively

Summary

Introduction

Cardiovascular diseases (CVD) remain a serious public health problem and are a primary cause of death worldwide [1]. In Latin America, the reported prevalence of low HDL-C is higher by 27.5% in young people, higher among aged 29 and over by 29.5% [12] This type of dyslipidemia is the commonest form worldwide. Maintaining healthy HDL-C levels does not seem to be sufficient in lowering CVD risk if the functionality of this particle is not adequate, especially its cholesterol efflux capacity (CEC). This lipoprotein is essential in several cardioprotective mechanisms, including reverse cholesterol transport (RCT), CEC, stimulation of endothelial nitric oxide (NO) (vasodilatory capacity), inhibition of reactive oxygen species (ROS) and decreasing low-density lipoprotein cholesterol (LDL-C)

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