Bioactivity of Dietary Polyphenols: The Role in LDL-C Lowering

Peng Sun; Liang Zhao; Nanhai Zhang; Jingxuan Zhou; Liebing Zhang; Wei Wu; Baoping Ji; Feng Zhou

doi:10.3390/foods10112666

Foods (Nov 2021)

Bioactivity of Dietary Polyphenols: The Role in LDL-C Lowering

Peng Sun,
Liang Zhao,
Nanhai Zhang,
Jingxuan Zhou,
Liebing Zhang,
Wei Wu,
Baoping Ji,
Feng Zhou

Affiliations

Peng Sun: Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Liang Zhao: Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
Nanhai Zhang: Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Jingxuan Zhou: Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Liebing Zhang: Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Wei Wu: College of Engineering, China Agricultural University, Beijing 100083, China
Baoping Ji: Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Feng Zhou: Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

DOI: https://doi.org/10.3390/foods10112666
Journal volume & issue: Vol. 10, no. 11
p. 2666

Abstract

Read online

Cardiovascular diseases are the leading causes of the death around the world. An elevation of the low-density lipoprotein cholesterol (LDL-C) level is one of the most important risk factors for cardiovascular diseases. To achieve optimal plasma LDL-C levels, clinal therapies were investigated which targeted different metabolism pathways. However, some therapies also caused various adverse effects. Thus, there is a need for new treatment options and/or combination therapies to inhibit the LDL-C level. Dietary polyphenols have received much attention in the prevention of cardiovascular diseases due to their potential LDL-C lowering effects. However, the effectiveness and potential mechanisms of polyphenols in lowering LDL-C is not comprehensively summarized. This review focused on dietary polyphenols that could reduce LDL-C and their mechanisms of action. This review also discussed the limitations and suggestions regarding previous studies.

Published in Foods

ISSN: 2304-8158 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology
Website: http://www.mdpi.com/journal/foods

About the journal

Abstract

Keywords