Abstract

Nutrition and Cardiovascular Health: CVD is common, morbid and responsible for about 17.3 million deaths annually worldwide. The modifiable risk factors include obesity, hypertension, hyperlipidaemia, T2DM, MetS and lifestyle risk factors such as smoking, physical inactivity and dietary factors. Foods and nutrients play a vital role in functioning of various body organs and are helpful in maintaining health and in reducing the risk of various diseases. Several compounds from everyday foods and certain dietary supplements, when judiciously taken, have been documented to protect against the development of cardiovascular disease (CVD). Potential Nutritional Factors for CV Health: The nutraceuticals are foods, parts of food providing medical or health benefits, including the prevention and treatment of disease. They include medicinal products made from natural ingredients. The phytosterols, sterols and stanols are present in a range of plant products including various fruits and vegetables, cereals, seeds and nuts. Polyphenols are phytochemicals in fruits, vegetables, cereal and legumes, and also found in beverages produced from plant products such as tea, coffee, wine and cocoa. These include flavonoids, phenolic acids, stilbenes and lignans. The phenolic compounds are found in grapes and these include anthocyanins, flavanols, flavonols, phenolic acids and stilbenes including resveratrol (3,5,4’- trihydroxy-trans-stilbene). Resveratrol is present in smaller quantity in cranberries, blueberries and peanuts. Spirulina (Cyanobacterium) is a rich source of carotenoids and phycocyanins, and its supplementation has been associated with beneficial alterations in TC and LDL-C concentrations. Modifying Cvd and Retarding CV Aging: The nutraceuticals with the potential to modify the plasma lipid profile, retard and potentially reverse atherosclerosis process and reduce the CVD risk. The sterols/stanols reduce LDL-C through reduction in intestinal absorption of cholesterol, upregulation of hepatic LDL receptors and reduced production of endogenous cholesterol. The sterol/stanol consumption is inversely related to circulating LDL-C concentrations. Polyphenols, too, influence plasma lipid concentrations favourably. The flavanols in cocoa products are associated with improvement of lipid profile. Consumption of grapes and grape juice, containing resveratrol, has been linked with improvement in HDL-C levels. Coenzyme Q10 use appears to improve myocardial function and improve endothelial function. Hypertension is another modifiable risk factor for CVD and lowering blood pressure reduces CV risk. Polyphenols consumption of flavonoid-rich fruits and vegetables may lower blood pressure. Nutraceuticals and Functional Foods: The nutrients in diet are important in relation to the development and progression of CVD. The functional foods incorporated into diet to provide CV benefits and lower CV risk. The functional foods, containing physiologically active components either from plant or animal sources, exert their cardioprotective effects by lipid lowering effect, decreasing homocysteine levels and their antioxidant activity.