Flavonoid Intake and Long-term Risk of Coronary Heart Disease and Cancer in the Seven Countries Study

Hertog, M.G.L.; Kromhout, Daan; Aravanis, Christ; Blackburn, Henry; Buzina, R; Fidanza, F; Giampaoli, Simona; Jansen, Annemarie; Menotti, Alessandro; Nedeljković, S; Pekkarinen, Maija; Simic, B. S.; Toshima, Hironori; Feskens, Edith J. M.; Hollman, P.C.H.; Katan, Martijn B.

doi:10.1001/archinte.1995.00430040053006

Cited by 1,288 publications

(242 citation statements)

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“…They are generally byproducts of various endogenous processes that can be stimulated by external factors such as air pollution, irradiation, smoking, stress and toxins present in food and/or drinking water. The data have shown that oxidative stress arises from an imbalance of oxidant/antioxidant ratio in the human body and contributes to the etiology of many chronic diseases of high prevalence [1,2] such as brain dysfunction [3], cancer, and cardiovascular diseases [4,5]. Antioxidants can prevent/retard the oxidation caused by free radicals and sufficient intake of antioxidants is supposed to protect against these diseases.…”

Section: Introductionmentioning

confidence: 99%

Screening of free radical scavenging capacity and antioxidant activities of Rosmarinus officinalis extracts with focus on location and harvesting times

Yeşil-Çeliktaş

Girgin

Orhan

et al. 2006

Eur Food Res Technol

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Methanolic extracts from the leaves of Rosmarinus officinalis (rosemary) harvested from different locations of Turkey at four different times of the year were analyzed by HPLC, and their radical scavenging capacities and antioxidant activities were studied by various assays. The amounts of carnosol, carnosic acid and rosmarinic acid, active constituents of rosemary, varied in different geographical regions of growth, and also showed a seasonal variation. The levels of the constituents were higher in the warm months of June 2004 and September 2004. The antioxidant activities of 12 extracts were determined by in vitro DPPH radical scavenging activity, by Trolox equivalent antioxidant capacity (TEAC), and by reversing H 2 O 2 -induced erythrocyte membrane lipid peroxidation (EMLP). The two antioxidant enzyme activities of human erythrocyte, namely superoxide dismutase (SOD) and catalase (CAT), after in vitro incubation with the extracts, were also examined in order to see whether the observed effects are related to altered enzymatic efficiency. The resulting values were correlated with active metabolite and total phenol contents of the extracts. The results indicated that the plants harvested in September possessing higher levels of active constituent had supe-O. Yesil-Celiktas

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Section: Introductionmentioning

confidence: 99%

Screening of free radical scavenging capacity and antioxidant activities of Rosmarinus officinalis extracts with focus on location and harvesting times

Yeşil-Çeliktaş

Girgin

Orhan

et al. 2006

Eur Food Res Technol

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“…It was found that the bioflavonoids present in many plants display a stronger antioxidant activity than vitamins C and E [5]. In the epidemiological Seven Countries Study [6], researchers observed a negative correlation between the consumption of flavonoids and the mortality rate due to coronary heart disease.…”

Section: Introductionmentioning

confidence: 99%

Influence of bioflavonoids from the radix extract of Scutellaria baicalensis on the level of serum lipids, and the development of laboratory rats fed with fresh and oxidized fats

Regulska−Ilow¹,

Biernat

Grajeta

et al. 2004

Nahrung

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The aim of this study was to assess the influence of bioflavonoids from the radix of Scurellaria baicalensis on the level of lipids, via the determination of the concentrations of triglycerides, total cholesterol and high-density lipoprotein (HDL) cholesterol in the plasma of laboratory rats fed high-fat and high-cholesterol diets, and via the calculation of their atherogenic index. We also studied the influence of bioflavonoids on their physical development by measuring the increase in their body mass and liver mass. The rats were fed a diet with a 15% content of fresh or oxidized lard or sunflower oil, along with 0.5% added cholesterol. 0.05% S. baicalensis radix extract was added to the diet of half of the rats as the source of bioflavonoids. In the group of rats fed a diet containing oxidized oil we observed a significantly lower increase in body mass (15.5 +/- 7.6 g/4 weeks/rat) than that observed for the control rats (77.0 +/- 15.7 g/4 weeks/rat). The addition of S. baicalensis radix extract to the diet raised the increase in body mass in the groups receiving oil as the source of fat; those receiving fresh oil had a 40% increase, and those receiving oxidized oil showed a 300% increase relative to the appropriate controls. In all the groups of rats fed a diet with bioflavonoids added, a beneficial decrease in the plasma triglyceride content was observed relative to the appropriate controls. In the plasma of rats on a diet containing the extract and fresh or oxidized oil or fresh lard, we observed a beneficial reduction in the total cholesterol level relative to the appropriate controls. The atherogenic index was higher for the group of animals fed with fresh lard than for those fed with fresh oil, and higher for those fed with oxidized oil than for those fed with oxidized lard. The addition of bioflavonoids to the diet beneficially reduced the atherogenic index value in the group fed with fresh oil, and increased its value in the group fed with oxidized lard.

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“…Observational studies have shown that a higher consumption of dietary flavonoids is associated with a lower risk of coronary heart disease 11, 12. Dark chocolate has a higher amount of flavonoids per weight than red wine, black tea, cranberry juice, and apples 13.…”

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confidence: 99%

Effects of Dark Chocolate and Almonds on Cardiovascular Risk Factors in Overweight and Obese Individuals: A Randomized Controlled‐Feeding Trial

Lee

Berryman

West

et al. 2017

JAHA

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BackgroundConsumption of almonds or dark chocolate and cocoa has favorable effects on markers of coronary heart disease; however, the combined effects have not been evaluated in a well‐controlled feeding study. The aim of this study was to examine the individual and combined effects of consumption of dark chocolate and cocoa and almonds on markers of coronary heart disease risk.Methods and ResultsA randomized controlled, 4‐period, crossover, feeding trial was conducted in overweight and obese individuals aged 30 to 70 years. Forty‐eight participants were randomized, and 31 participants completed the entire study. Each diet period was 4 weeks long, followed by a 2‐week compliance break. Participants consumed each of 4 isocaloric, weight maintenance diets: (1) no treatment foods (average American diet), (2) 42.5 g/d of almonds (almond diet [ALD]), (3) 18 g/d of cocoa powder and 43 g/d of dark chocolate (chocolate diet [CHOC]), or (4) all 3 foods (CHOC+ALD). Compared with the average American diet, total cholesterol, non–high‐density lipoprotein cholesterol, and low‐density lipoprotein cholesterol after the ALD were lower by 4%, 5%, and 7%, respectively (P<0.05). The CHOC+ALD decreased apolipoprotein B by 5% compared with the average American diet. For low‐density lipoprotein subclasses, compared with the average American diet, the ALD showed a greater reduction in large buoyant low‐density lipoprotein particles (−5.7±2.3 versus −0.3±2.3 mg/dL; P=0.04), whereas the CHOC+ALD had a greater decrease in small dense low‐density lipoprotein particles (−12.0±2.8 versus −5.3±2.8 mg/dL; P=0.04). There were no significant differences between diets for measures of vascular health and oxidative stress.ConclusionsOur results demonstrate that consumption of almonds alone or combined with dark chocolate under controlled‐feeding conditions improves lipid profiles. Incorporating almonds, dark chocolate, and cocoa into a typical American diet without exceeding energy needs may reduce the risk of coronary heart disease.Clinical Trial RegistrationURL: https://www.clinicaltrials.gov. Unique identifier: NCT01882881.

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Flavonoid Intake and Long-term Risk of Coronary Heart Disease and Cancer in the Seven Countries Study

Abstract: Average flavonoid intake may partly contribute to differences in coronary heart disease mortality across populations, but it does not seem to be an important determinant of cancer mortality.

Cited by 1,288 publications

References 23 publications

Screening of free radical scavenging capacity and antioxidant activities of Rosmarinus officinalis extracts with focus on location and harvesting times

Screening of free radical scavenging capacity and antioxidant activities of Rosmarinus officinalis extracts with focus on location and harvesting times

Influence of bioflavonoids from the radix extract of Scutellaria baicalensis on the level of serum lipids, and the development of laboratory rats fed with fresh and oxidized fats

Effects of Dark Chocolate and Almonds on Cardiovascular Risk Factors in Overweight and Obese Individuals: A Randomized Controlled‐Feeding Trial

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