Nutraceuticals and cardiovascular risk: potential role of EPCs modulation

Abstract

According to WHO cardiovascular diseases (CVDs) are the first cause of death in the world: more people die annually from CVDs than from any other cause. Vascular endothelium plays a pivotal role in the onset and the progression of these pathologies and cardiovascular risk factors are frequently associated to the levels of endothelial progenitor cells (EPCs), bone marrow-derived circulating progenitors for the endothelial lineage. Since EPCs not only preserve vascular endothelium homeostasis, but directly participate to re-endothelization and neovascularization, these cells represent an emerging actor in vascular competence and thus a cell model of great interest. An unhealthy diet is one of the main cardiovascular risk factor; there is indeed a great interest in the potential protective effects of nutraceuticals,, food-derived compounds that exert beneficial effects on human and animal health. The characterization of the endothelial effects of different nutraceuticals may provide fresh insights into their potential role in CVDs prevention. Several studies have already showed the protective effects of natural antioxidants on EPCs levels and functionality; some examples are resveratrol, catechin and folic acid. Fermentation has recently shown interesting roles in cardiovascular prevention since this process created a new class of food, rich in bioactive compounds, the fermented food. Consumption of fermented legumes and cereals, but also fermented beverages (such as beer and wine) was found to protect endothelial function through lipid-lowering, anti-inflammatory and antioxidative mechanisms. Little is known about the effects of fermentation-derived nutraceuticals on EPCs and given the important role of this cardiovascular biomarker, further analysis in this field can improve CVDs prevention and treatment.