Oxidative Stress, Atherosclerosis and Dietary Recommendations

Abstract

Atherosclerosis, a chronic inflammatory disease, refers to the thickening and hardening of the vascular endothelium with plaque accumulation in the arteries. In the disease pathogenesis, the formation of oxidized LDL (ox-LDL) by oxidation of lipoproteins due to oxidative stress is seen as the first stage. Oxidative stress is defined as an imbalance in the direction of the increase in reactive oxygen species (ROS) and / or the decrease in the antioxidant defense systems of the body. Ox-LDL which is occur as a result of oxidative stress, causes to deterioration in endothelial function, proliferation of adhesion molecules such as Intracellular Adhesion Molecule-1 (ICAM-1), Vascular Cell Adhesion Molecule 1 (VCAM-1) causes a decrease in nitric oxide (NO). Increased adhesion molecules, monocytes enter the vascular intima and turn into macrophages with ox-LDLs. The next stage is the migration of smooth muscle cells and foam cell formation. Plaque formation occurs as foam cells collapse in blood vessels. Oxidative stress that initiates all this atherosclerosis process occurs naturally due to metabolism in the body, and various diseases and environmental factors can further escalate this situation. Diet is one of the most important environmental factors such as diet, smoking and alcohol that play a role in the development of oxidative stress and atherosclerosis. In the prevention of oxidative stress and atherosclerosis, it will be beneficial with the polyphenols, antioxidants, dietary fiber and healthy fats coming from the foods in the Mediterranean diet. Key Words: Oxidative Stress; Atherosclerosis; Antioxidant; Nutrition