Epidemiological studies suggest that higher
flavonoid intake from fruits and vegetables is associated with decreased risk for the development of
cardiovascular disease. The mechanisms explaining this observation remain unclear, but current evidence suggests that
flavonoids may exert their effects through the improvement of cardiovascular risk factors. The present review summarizes data suggesting that
flavonoids improve endothelial function. inhibit
low-density lipoprotein oxidation, decrease blood pressure and improve
dyslipidemia. A large number of studies have reported the impact of consuming
flavonoid-rich foods on
biomarkers of
cardiovascular disease risk in healthy volunteers or at-risk individuals. Most studies have focused on cocoa, soy, and green and
black tea. Recent evidence suggests that some
polyphenols in their purified form, including
resveratrol,
berberine and
naringenin, have beneficial effects on
dyslipidemia in humans and/or animal models. In a mouse model of
cardiovascular disease,
naringenin treatment, through correction of
dyslipidemia,
hyperinsulinemia and
obesity, attenuated
atherosclerosis. Therefore, the beneficial effects of
flavonoids on multiple risk factors may explain, in part, the observed beneficial effects of
flavonoids on
cardiovascular disease.