Positive Health Online

Abstract

NUNEZ-CORDOBA and COLLEAGUES, Department of Preventive Medicine & Public Health, Medical School, University of Navarra Clinic, Irunlarrea 1, 31008 Pamplona, Spain provides an overview of the relationship between natural antioxidants (specially vitamin C, vitamin E and beta-carotene) intake and the risk of cardiovascular disease (CVD).

Background

Cardiovascular disease represents an unparalleled proportion of the global burden of disease and will remain the main cause of mortality for the near future. Fortunately, most premature cardiovascular deaths are preventable. Therefore, prevention becomes vital and diet has shown beneficial effects to protect from CVD (CVD).

Methodology

Fruits and vegetables are dietary sources of natural antioxidants and it is generally accepted that antioxidants in these foods are key in explaining the inverse association between fruits and vegetables intake and the risk of developing a cardiovascular event or having elevated levels of cardiovascular risk factors.

Results

Available evidence supports the central role of oxidative stress in the atherosclerosis process and the correlation between increased oxidative stress and vascular disease. Theoretically, antioxidants in fruits and vegetables are important in inhibiting oxidative mechanisms that lead to various degenerative diseases including CVD. However, results from many interventional trials using antioxidants given as supplements have not been concordant with previous positive findings from observational epidemiologic cohort studies.

Conclusion

The present manuscript gives a brief overview of the relationship between natural antioxidants (specially vitamin C, vitamin E and beta-carotene) intake and the risk of CVD.

References

Nunez-Cordoba JM, Martinez-Gonzalez MA. Antioxidant vitamins and cardiovascular disease. [Review] Source Current Topics in Medicinal Chemistry. 11(14):1861-9, 2011.