Abstract
The population is now living longer during the period classified as “elderly” (60 years and older), exhibiting multimorbidity associated to the lengthening of the average life span. The dietary intake of phenolic compounds (PC) may affect the physiology, disease development and progression during the aging process, reducing risk factors of age related diseases. The aim of this review is to briefly describe some of the possible effects of a series of PC on the reduction of risk factors of the onset of cardiovascular diseases, considering their potential mechanisms of action. The main actions described for PC are associated with reduced platelet activity, anti-inflammatory effects, and the protection from oxidation to reduce LDL and the generation of advanced glycation end products. Preclinical and clinical evidence of the physiological effects of various PC is presented, as well as the health claims approved by regulatory agencies.
Highlights
There has been a remarkable amount of research into health promoting constituents in foods, and this review focuses on various phenolic compounds (PC), molecules that derive from phenylalanine through pentose, shikimate, and phenylpropanoid phosphate biosynthetic pathways in plants, which participate in several important functions [6]
POMx inhibited ARA and collagen-induced platelet aggregation with maximal percentage of platelet aggregation. Such is the case for PC like 8-paradol, geranylgeraniol, genistein, daidzein, silychristin, silybin, ginkgetin, apigenin, cycloheterophyllin, broussoflavonol F, quercetin, and hesperetin, among others found in various plant foods
In a revision of randomized clinical trials (RCTs) investigating the effects of chocolate or cocoa products on systolic and diastolic blood pressure in adults for a minimum of two weeks duration, Ried et al [101] observed a moderate-quality evidence that flavanol-rich chocolate and cocoa products cause a small (2 mmHg) blood pressure-lowering effect in the short term, and signal that long-term trials investigating the effect of cocoa on clinical outcomes are needed to assess whether it has an effect on CV events and to assess potential adverse effects associated with chronic ingestion of cocoa products
Summary
Current evidence strongly supports that diets rich in plant foods are associated with reduced risk of chronic diseases, including cardiovascular disease (CVD) [3]. Some dietary priorities have been established in order to promote a general healthy aging, including the intake of minimally processed foods, bioactive rich foods (fruits, nuts, seeds, beans, vegetables, whole grains, plant oils, yogurt, and fish) and the reduction of the intake of refined starch, sugars, trans fats and sodium [4]. The aim of this review is to briefly describe some of the possible effects of the dietary intake of PC on the reduction of risk factors of the onset of CVD (a characteristic ARD), and their possible mechanisms of action. The focus is placed on antiinflammatory, antiplatelet aggregation, antioxidative, and antiglycating actions of PC which may contribute to a healthy aging process
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