Functional Food and Bioactive Compounds on the Modulation of the Functionality of HDL-C: A Narrative Review
| Autor: | Andres López-Quintero, Barbara Vizmanos, José Francisco Muñoz-Valle, Karla Paulina Luna-Castillo, Fabiola Márquez-Sandoval, Sophia Lin |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
HDL functionality
0301 basic medicine Antioxidant HDL medicine.medical_treatment lcsh:TX341-641 Review high-density lipoprotein functionality 030204 cardiovascular system & hematology Resveratrol functional food 03 medical and health sciences chemistry.chemical_compound 0302 clinical medicine Functional food cardiovascular disease Cholesterylester transfer protein medicine Humans Food science dietary compounds polyphenols Nutrition and Dietetics bioactive compounds biology Cholesterol business.industry Cholesterol HDL Paraoxonase Atherosclerosis PON1 Diet 030104 developmental biology chemistry Cardiovascular Diseases biology.protein lipids (amino acids peptides and proteins) Quercetin business lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | Nutrients, Vol 13, Iss 1165, p 1165 (2021) Nutrients |
| ISSN: | 2072-6643 |
| Popis: | Cardiovascular diseases (CVD) remain a serious public health problem and are the primary cause of death worldwide. High-density lipoprotein cholesterol (HDL-C) has been identified as one of the most important molecules in the prevention of CVD due to its multiple anti-inflammatories, anti-atherogenic, and antioxidant properties. Currently, it has been observed that maintaining healthy levels of HDL-C does not seem to be sufficient if the functionality of this particle is not adequate. Modifications in the structure and composition of HDL-C lead to a pro-inflammatory, pro-oxidant, and dysfunctional version of the molecule. Various assays have evaluated some HDL-C functions on risk populations, but they were not the main objective in some of these. Functional foods and dietary compounds such as extra virgin olive oil, nuts, whole grains, legumes, fresh fish, quercetin, curcumin, ginger, resveratrol, and other polyphenols could increase HDL functionality by improving the cholesterol efflux capacity (CEC), paraoxonase 1 (PON1), and cholesteryl ester transfer protein (CETP) activity. Nevertheless, additional rigorous research basic and applied is required in order to better understand the association between diet and HDL functionality. This will enable the development of nutritional precision management guidelines for healthy HDL to reduce cardiovascular risk in adults. The aim of the study was to increase the understanding of dietary compounds (functional foods and bioactive components) on the functionality of HDL. |
| Databáze: | OpenAIRE |
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