Anti-Inflammatory Diet for Atherosclerosis and Coronary Artery Disease: Antioxidant Foods
Anti-Inflammatory Diet for Atherosclerosis and Coronary Artery Disease: Antioxidant Foods
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DOI：
10.4137/cmc.s17071
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发表时间：
2014-01-01
影响因子：
3
通讯作者：
Momiyama, Yukihiko
中科院分区：
文献类型：
--
作者：
Saita, Emi;Kondo, Kazuo;Momiyama, Yukihiko
氧化应激在冠状动脉疾病等动脉粥样硬化性疾病中发挥作用，抗氧化食品已受到广泛关注。蔬菜和水果的消费和动脉粥样硬化疾病之间的关系已在许多流行病学研究中报告，表明这类疾病的风险降低。除了抗氧化剂维生素C和E，绿色和黄色蔬菜含有丰富的类胡萝卜素和多酚。类胡萝卜素和维生素C和E的消耗已被证明与CAD呈负相关。然而，补充β-胡萝卜素和维生素C和E没有显示出有益的效果，而是增加了β-胡萝卜素和维生素E补充剂的死亡率。因此，建议食用蔬菜和水果，但不建议补充维生素。许多流行病学研究还报告说，食用富含n-3多不饱和脂肪酸（PUFA）的鱼类与降低CAD和中风的风险有关。n-3 PUFA的抗动脉粥样硬化作用包括减少血小板聚集、降低血脂作用、抗炎作用和斑块稳定，但抗炎作用主要负责预防动脉粥样硬化。建议没有CAD的患者每周至少吃两次鱼，并考虑在有记录的CAD患者中补充n-3 PUFA。关于豆制品，大豆蛋白的消费降低低密度脂蛋白胆固醇和甘油三酯水平。异黄酮是大豆中含有的一种多酚，具有抗动脉粥样硬化的特性，因为它具有与雌激素相似的结构，并与雌激素受体结合。据报道，高消费量的大豆制品仅与女性CAD和中风风险降低有关，但大豆制品在普通人群中的预防作用尚未明确。因此，许多流行病学研究报告了抗氧化食品的良好效果，但关于抗氧化食品中发现的营养元素对预防动脉粥样硬化疾病的贡献仍有许多不明确的地方。
Oxidative stress plays a role in atherosclerotic diseases such as coronary artery disease ( CAD), and much attention has been paid to antioxidant foods. The relationships between the consumption of vegetables and fruits and atherosclerotic diseases have been reported in many epidemiological studies showing a reduced risk of such diseases. In addition to the antioxidant vitamins C and E, green and yellow vegetables contain abundant quantities of carotenoids and polyphenols. The consumption of carotenoids and vitamins C and E has been shown to be inversely associated with CAD. However, supplementation with beta-carotene and vitamins C and E shows no beneficial effect, but rather mortality is increased with beta-carotene and vitamin E supplements. Therefore, it is recommended to consume vegetables and fruits, but vitamin supplementation is not recommended. Many epidemiological studies also report that higher consumption of fish, rich in n-3 polyunsaturated fatty acids ( PUFAs), is associated with a lower risk of CAD and stroke. Antiatherosclerotic effects of n-3 PUFAs include reduced platelet aggregation, triglyceride-lowering effect, anti-inflammatory effect, and plaque stabilization, but the anti-inflammatory effect is principally responsible for preventing atherosclerosis. It is recommended to consume fish at least twice a week in patients without CAD and to consider n-3 PUFA supplements in patients with documented CAD. Regarding soy products, soy protein consumption reduces low-density-lipoprotein cholesterol and triglyceride levels. Isoflavone, a polyphenol contained in soybeans, has antiatherosclerotic property because it has a structure similar to that of estrogen and bonds with estrogen receptors. High consumption of isoflavone has been reported to be associated with a reduced risk of CAD and stroke only in women, but the preventative effect of soy products in the general population has not yet been clarified. Thus, many epidemiological studies report the promising effects of antioxidant foods, but there are many unclear points remaining with regard to the contribution of the nutritional elements found in antioxidant foods to the prevention of atherosclerotic diseases.