| Autor: |
Sumalla-Cano S; Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain.; Faculty of Health Sciences, Universidade do Cuanza, Cuito EN250, Bié, Angola.; Faculty of Health Sciences, Universidad de La Romana, La Romana 22000, Dominican Republic., Eguren-García I; Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain., Lasarte-García Á; Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain., Prola TA; Faculty of Social Sciences and Humanities, European University of the Atlantic, 39011 Santander, Spain., Martínez-Díaz R; Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain.; Faculty of Health Sciences, Universidade do Cuanza, Cuito EN250, Bié, Angola.; Faculty of Health Sciences, Universidad de La Romana, La Romana 22000, Dominican Republic., Elío I; Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain.; Faculty of Health Sciences, Universidad Internacional Iberoamericana, Arecibo, PR 00613, USA.; Department of Health, Nutrition and Sport, Universidad Internacional Iberoamericana, Campeche 24560, Mexico. |
| Abstrakt: |
Background : Cardiovascular diseases (CVDs) encompass a variety of conditions that affect the heart and blood vessels. Carotenoids, a group of fat-soluble organic pigments synthesized by plants, fungi, algae, and some bacteria, may have a beneficial effect in reducing cardiovascular disease (CVD) risk. This study aims to examine and synthesize current research on the relationship between carotenoids and CVDs. Methods: A systematic review was conducted using MEDLINE and the Cochrane Library to identify relevant studies on the efficacy of carotenoid supplementation for CVD prevention. Interventional analytical studies (randomized and non-randomized clinical trials) published in English from January 2011 to February 2024 were included. Results: A total of 38 studies were included in the qualitative analysis. Of these, 17 epidemiological studies assessed the relationship between carotenoids and CVDs, 9 examined the effect of carotenoid supplementation, and 12 evaluated dietary interventions. Conclusions: Elevated serum carotenoid levels are associated with reduced CVD risk factors and inflammatory markers. Increasing the consumption of carotenoid-rich foods appears to be more effective than supplementation, though the specific effects of individual carotenoids on CVD risk remain uncertain. |
