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The effects of cocoa flavonoids on cardiovascular health.

机译：可可黄酮对心血管健康的影响。

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摘要

The potential health benefits associated with cocoa consumption have been the focus of recent attention. Cocoa is a rich source of polyphenolic compounds, specifically the class of flavonoids known as flavanols, and their oligomers, the procyanidins. Epidemiological studies support an inverse relationship of a high-flavonoid diet and reduced risk for mortality from cardiovascular disease. Fruits and vegetables, and associated food products such as soy, red wine, and green and black tea, can be rich sources of flavonoids. Several investigations have demonstrated beneficial effects of flavonoids, and they have been reported to have antioxidant activity, decrease the susceptibility of LDL to oxidation, reduce platelet activation and aggregation, and improve vascular endothelial function.; The work herein demonstrates that a dose-response relationship exists between the consumption of dietary flavonoids, and the appearance of the primary flavanol, epicatechin, in the blood. The increase in epicatechin was associated with improvements in antioxidant activity as well as beneficial changes in the ratio of eicosanoids; specifically an increase in the vasodilator, prostacyclin, and decrease in a vasoconstrictor, leukotrienes. My studies also revealed that platelet activation and aggregation were reduced following flavonoid consumption. In one study, we showed that the effect of flavonoids on platelets was of similar magnitude to that of aspirin. These results support the concept that flavanols can reduce the risk for thrombus formation. Finally, I observed that in healthy postmenopausal women, the chronic consumption of a flavonoid-rich cocoa was associated with beneficial changes in biochemical markers of endothelial function, in addition to affecting hemodynamic parameters associated with reactivity of the brachial artery.; Collectively, the above work furthers our understanding of the role of flavonoids in human health, specifically with respect to the cardiovascular system. Future progress in this area will depend on a better understanding of the molecular actions of flavonoids. A key goal of basic flavonoid research should be to focus on translating observations of the effects of flavonoids in the laboratory into recommendations for improving health through dietary means.
机译：与可可食用有关的潜在健康益处已成为近期关注的焦点。可可是多酚化合物的丰富来源，特别是一类称为黄烷醇的类黄酮及其低聚物，原花青素。流行病学研究支持高类黄酮饮食成反比关系，并降低了心血管疾病致死的风险。水果和蔬菜以及相关的食品（如大豆，红酒，绿茶和红茶）可能是类黄酮的丰富来源。几项研究证明了类黄酮的有益作用，据报道它们具有抗氧化活性，降低LDL对氧化的敏感性，减少血小板活化和聚集以及改善血管内皮功能。本文的工作表明，饮食类黄酮的消耗与血液中主要黄烷醇表儿茶素的出现之间存在剂量反应关系。表儿茶素的增加与抗氧化剂活性的改善以及类花生酸比率的有益变化有关。尤其是血管扩张剂前列环素的增加，血管收缩剂白三烯的减少。我的研究还显示，食用类黄酮后血小板活化和聚集减少。在一项研究中，我们表明类黄酮对血小板的作用与阿司匹林相似。这些结果支持了黄烷醇可以减少血栓形成风险的概念。最后，我观察到在绝经后健康的女性中，长期食用富含类黄酮的可可与内皮功能生化指标的有益变化有关，此外还影响与肱动脉反应性有关的血液动力学参数。总而言之，上述工作进一步加深了我们对类黄酮在人类健康中的作用的理解，特别是在心血管系统方面。该领域的未来进展将取决于对类黄酮分子作用的更好理解。基础类黄酮研究的关键目标应集中在将对实验室中类黄酮作用的观察结果转化为通过饮食手段改善健康的建议。

著录项

  • 作者

    Wang, Janice Flora.;

  • 作者单位

    University of California, Davis.;

  • 授予单位 University of California, Davis.;
  • 学科 Health Sciences Nutrition.
  • 学位 Ph.D.
  • 年度 2003
  • 页码 115 p.
  • 总页数 115
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 预防医学、卫生学;
  • 关键词

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