1. Dietary polyphenols in the prevention of stroke
- Author
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Matthias Eder, S Arranz, A. Vallverdu-Queralt, A Tressera-Rimbau, CIBER Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III [Madrid] (ISC), Department of Nutrition, Food Science and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Science, University of Barcelona, Food Research Division, Health Canada, Sciences Pour l'Oenologie (SPO), Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Centre International d'Etudes Supérieures en Sciences Agronomiques (CIES), Université de Montpellier (UM), ERAB: The European Foundation for Alcohol Research [EA 1324, EA 1514, EA 1515, EA1517], ERAB: The European Foundation for Alcohol Research (CICYT) [AGL2016-79113-R], Instituto de Salud Carlos III (ISCIII) (CIBEROBN) from the Ministerio de Economia y Competitividad (MEC) (AEI/FEDER, UE), Generalitat de Catalunya (GC) [SGR 773], Instituto de Salud Carlos III (ISC), Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Université Montpellier 1 (UM1)-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Vallverdu Queralt, Anna
- Subjects
Aging ,Pathology ,Heart disease ,[SDV]Life Sciences [q-bio] ,Physiology ,Review Article ,030204 cardiovascular system & hematology ,medicine.disease_cause ,Biochemistry ,Intestinal absorption ,red wine polyphenols ,0302 clinical medicine ,blood-pressure ,Stilbenes ,high cardiovascular risk ,Stroke ,Cause of death ,lcsh:Cytology ,food and beverages ,General Medicine ,density-lipoprotein cholesterol ,e-deficient mice ,olive oil ,3. Good health ,cerebral-ischemia ,Protective Agents ,randomized controlled-trials ,Quercetin ,Oxidoreductases ,black tea consumption ,green tea ,medicine.medical_specialty ,Nitric Oxide ,03 medical and health sciences ,medicine ,Animals ,Humans ,lcsh:QH573-671 ,business.industry ,Cancer ,Polyphenols ,Cell Biology ,medicine.disease ,Diet ,Oxidative Stress ,Blood pressure ,Resveratrol ,business ,030217 neurology & neurosurgery ,Oxidative stress - Abstract
Polyphenols have an important protective role against a number of diseases, such as atherosclerosis, brain dysfunction, stroke, cardiovascular diseases, and cancer. Cardiovascular diseases are the number one cause of death worldwide: more people die annually from cardiovascular diseases than from any other cause. The most important behavioural risk factors of heart disease and stroke are unhealthy diet, physical inactivity, tobacco use, and excess alcohol intake. The dietary consumption of polyphenols has shown to be inversely associated with morbidity and mortality by cardio- and cerebrovascular diseases. It is well-known that the protective effects of polyphenolsin vivodepend on the grade how they are extracted from food and on their intestinal absorption, metabolism, and biological action with target tissues. The aim of this review was to summarise the relation between polyphenols of different plant sources and stroke in human intervention studies, animal models, and in vitro studies.
- Published
- 2017
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