Pharmacological treatments of cardiovascular diseases: Evidence from real-life studies

Salvo, Francesco; Bezin, Julien; Bosco‐Lévy, Pauline; Létinier, Louis; Blin, Patrick; Pariente, Alexandre; Moore, Nicholas

doi:10.1016/j.phrs.2016.08.006

Cited by 16 publications

(5 citation statements)

References 121 publications

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“…The fact that women tend to be less intensively treated than men after an acute coronary syndrome could account for the sex-ratio shift. 26,27 Despite this potential bias, the effect size herein reported was consistent with that estimated in meta-analyses of clinical trials in secondary prevention. [28][29][30] The sensitivity definition we used for cumulative use of statin weighted equally a month of use and a month without treatment.…”

Section: Discussionsupporting

confidence: 80%

Real-Life Benefits of Statins for Cardiovascular Prevention in Elderly Subjects: A Population-Based Cohort Study

Bezin

Moore

Mansiaux

et al. 2019

The American Journal of Medicine

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Section: Discussionsupporting

confidence: 80%

Real-Life Benefits of Statins for Cardiovascular Prevention in Elderly Subjects: A Population-Based Cohort Study

Bezin

Moore

Mansiaux

et al. 2019

The American Journal of Medicine

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“…Different pharmacological activities of coumarins mainly depend on the type of coumarin nucleus. The most important group of commonly used drugs based on coumarin derivatives is vitamin K antagonists such as warfarin, phenprocoumon or acenocoumarol used as anticoagulants (Salvo et al 2017). Coumarins are already of clinical significance.…”

Section: Natural Antioxidantsmentioning

confidence: 99%

Antioxidants and antioxidant methods: an updated overview

2020

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Antioxidants had a growing interest owing to their protective roles in food and pharmaceutical products against oxidative deterioration and in the body and against oxidative stress-mediated pathological processes. Screening of antioxidant properties of plants and plant-derived compounds requires appropriate methods, which address the mechanism of antioxidant activity and focus on the kinetics of the reactions including the antioxidants. Many studies evaluating the antioxidant activity of various samples of research interest using different methods in food and human health have been conducted. These methods are classified, described, and discussed in this review. Methods based on inhibited autoxidation are the most suited for termination-enhancing antioxidants and for chain-breaking antioxidants, while different specific studies are needed for preventive antioxidants. For this purpose, the most common methods used in vitro determination of antioxidant capacity of food constituents were examined. Also, a selection of chemical testing methods was critically reviewed and highlighted. In addition, their advantages, disadvantages, limitations and usefulness were discussed and investigated for pure molecules and raw extracts. The effect and influence of the reaction medium on the performance of antioxidants are also addressed. Hence, this overview provides a basis and rationale for developing standardized antioxidant methods for the food, nutraceuticals, and dietary supplement industries. In addition, the most important advantages and shortcomings of each method were detected and highlighted. The chemical principles of these methods are outlined and critically discussed. The chemical principles of methods of 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulphonate) radical (ABTS •+ ) scavenging, 1,1-diphenyl-2-picrylhydrazyl (DPPH•) radical scavenging, Fe 3+ -Fe 2+ transformation assay, ferric reducing antioxidant power (FRAP) assay, cupric ions (Cu 2+ ) reducing power assay (Cuprac), Folin-Ciocalteu reducing capacity (FCR assay), peroxyl radical (ROO•), superoxide radical anion (O 2•− ), hydrogen peroxide (H 2 O 2 ) scavenging assay, hydroxyl radical (OH•) scavenging assay, singlet oxygen ( 1 O 2 ) quenching assay, nitric oxide radical (NO•) scavenging assay and chemiluminescence assay are outlined and critically discussed. Also, the general antioxidant aspects of main food components were discussed by a number of methods, which are currently used for the detection of antioxidant properties of food components. This review consists of two main sections. The first section is devoted to the main components in the food and pharmaceutical applications. The second general section comprises some definitions of the main antioxidant methods commonly used for the determination of the antioxidant activity of components. In addition, some chemical, mechanistic and kinetic basis, and technical details of the used methods are given.

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“…Despite the progress and success in the treatment of CVD with pharmacotherapy, currently the problem is significantly high [2,3]. In addition to side effects of medications (hepatic damage, bleeding and allergies), non-pharmacological alternatives without these limitations have been proposed [4]. In the last decades, several reports support the protective role of some food compounds against CVD [5].…”

Section: Introductionmentioning

confidence: 99%

In Vitro Antithrombotic and Hypocholesterolemic Activities of Milk Fermented with Specific Strains of Lactococcus lactis

et al. 2019

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Milk fermented with specific lactic acid bacteria (LAB) was reported to be a rich source of metabolites, such as peptides with different biological activities that may have a positive effect on cardiovascular health. Thus, in this study, the antithrombotic and hypocholesterolemic activities of fermented milk with specific strains of Lactococcus lactis were investigated before and after exposure to a simulated gastrointestinal digestion (SGD) model. The inhibition of thrombin-induced fibrin polymerization (IC50 peptide concentration necessary to inhibit thrombin activity by 50%), anticoagulant activity, inhibition of micellar solubility of cholesterol and bile acid binding capacity of water soluble fractions (WSF) <3 kDa from fermented milk were evaluated. Results indicated that the WSF from fermented milk with Lc-572 showed antithrombotic (IC50 = 0.049 mg/mL) and hypocholesterolemic (55% inhibition of micellar solubility of cholesterol and 27% bile acid binding capacity) activities. Meanwhile, fermented milk with Lc-571 showed mainly antithrombotic activity (IC50 = 0.045 mg/mL). On the other hand, fermented milk with Lc-600 presented mainly hypocholesterolemic activity (31.4% inhibition of micellar solubility of and 70% bile acid binding capacity). Moreover, biological activities were not lost after simulated gastrointestinal digestion conditions. Thus, fermented milk with these specific L. lactis strains show potential for the development of functional foods.

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Pharmacological treatments of cardiovascular diseases: Evidence from real-life studies

Cited by 16 publications

References 121 publications

Real-Life Benefits of Statins for Cardiovascular Prevention in Elderly Subjects: A Population-Based Cohort Study

Real-Life Benefits of Statins for Cardiovascular Prevention in Elderly Subjects: A Population-Based Cohort Study

Antioxidants and antioxidant methods: an updated overview

In Vitro Antithrombotic and Hypocholesterolemic Activities of Milk Fermented with Specific Strains of Lactococcus lactis

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