Endothelial lesions, dietary composition and lipid peroxidation.

The vascular endothelium can be regarded as a widely distributed organ with a pluripotent function in homeostasis and lipoprotein metabolism. There is now increasing evidence that the vascular endothelium is susceptible to oxygen radicals (oxidative stress). These radical molecules are capable of degrading the polyunsaturated acyl chains of membrane phospholipids (lipid peroxidation), hereby inducing pathologic changes in the underlying tissue. Since the fatty acid composition of our diet is reflected in the composition of cellular membranes, it is conceivable that their may be a relation between the dietary fatty acids and the tissue (endothelial) susceptibility towards lipid peroxidation. In addition, the occurrence of dietary antioxidant molecules (e.g., vitamin E) and trace elements (Se) may be important denominators of tissue protection against peroxidative processes.(ABSTRACT TRUNCATED AT 250 WORDS)