MINIREVIEW
Dietary
Flavonoids and Risk of Coronary Heart Disease
G. MOJŽIŠOVÁ,
M. KUCHTA
Department
of Experimental Medicine, Medical Faculty, P.J.
Šafarik University, Košice, Slovak Republic
Received
May 22, 2000
Accepted February 23, 2001
Summary
Flavonoids,
a group of phenolic compounds found naturally in
fruit, vegetables, nuts, flowers, seeds and bark
are an integral part of the human diet. They have
been reported to exhibit a wide range of
biological effects, including anti-ischemic,
antiplatelet, antineoplastic, antiinflammatory,
antiallergic, antilipoperoxidant or
gastroprotective actions. Furthermore, flavonoids
are potent antioxidants, free radical scavengers
and metal chelators, and inhibit lipid
peroxidation. Oxidative modification of
low-density lipoproteins (LDLs) is believed to
play a crucial role in atherogenesis.
Epidemiological studies have shown that the
consumption of fruits and vegetables, and regular
red wine consumption is related with a reduced
risk of cardiovascular diseases.
.
Key words
Flavonoids
· Coronary heart diseases · LDL · Free radicals · Wine · Diet
Reprint
requests
MVDr.
G. Mojžišová, Department of Experimental
Medicine, Medical Faculty, P.J. Šafarik
University, Tr. SNP 1, 040 66 Košice, Slovak
Republic. Phone: +421 95 640 4327. E-mail: mojzis@central.medic.upjs.sk
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