BIOACTIVE SUBSTANCES WITH PREVENTIVE EFFECT IN CARDIOVASCULAR DISEASES.

The effect of diet on cardiovascular disease prevention has been widely studied for many years. Numerous studies have confirmed that diets rich in fruits and vegetables (Mediterranean diet) are beneficial to the cardiovascular system and various bioactive food components have preventive effect on chronic diseases such as cardiovascular disease. In this paper we review the effect of bioactive substances included in the group of flavonoids (catechins and proanthocyanidins, anthocyanins and isoflavones), stilbenes such as resveratrol, bioactive peptides, plant sterols and polyunsaturated fatty acids omega- 3 on the cardiovascular system.

El efecto de la dieta sobre la prevención de las enfermedades cardiovasculares ha sido ampliamente estudiado durante muchos años. Numerosos estudios han corroborado que las dietas ricas en frutas y hortalizas (dieta mediterránea) resultan cardiosaludables y que diversas sustancias bioactivas que componen los alimentos tienen un efecto preventivo en diversas enfermedades crónicas como son las enfermedades cardiovasculares. En esta revisión vamos a tratar ciertas sustancias bioactivas, como son algunas incluidas en el grupo de los flavonoides (catequinas y proantocianidinas, antocianinas e isoflavonas), estilbenos como el resveratrol, péptidos bioactivos, esteroles vegetales y ácidos grasos poliinsaturados omega-3.

Dependency of Phytoprostane Fingerprints of Must and Wine on Viticulture and Enological Processes.

Wine is one of the most consumed alcoholic beverages around the world. Red wine has demonstrated several benefits for health maintenance. One group of potential anti-inflammatory compounds is the phytoprostanes, oxidative degradation products of linolenic acid. The aim of the present study was to measure, for the first time, the phytoprostane content in wine and must by an UHPLC-QqQ-MS/MS method after solid-phase extraction. The data showed two predominant classes of phytoprostanes: F1- and D1-phytoprostane series. In wines, the total phytoprostane concentration ranged from 134.1 ± 2.3 to 216.2 ± 3.06 ng/mL. Musts showed concentrations between 21.4 ± 0.8 and 447.1 ± 15.8 ng/mL. The vinification and aging procedures for the production of wine seem to influence the final phytoprostane levels in red wine and to modify the phytoprostane profile. The high concentrations observed and previous reports on anti-inflammatory effects of phytoprostanes make further research on the benefits of phytoprostanes more important.

Bioactive substances with preventive effect in cardiovascular diseases / Sustancias bioactivas con efecto preventivo en la enfermedad cardiovascular

The effect of diet on cardiovascular disease prevention has been widely studied for many years. Numerous studies have confirmed that diets rich in fruits and vegetables (Mediterranean diet) are beneficial to the cardiovascular system and various bioactive food components have preventive effect on chronic diseases such as cardiovascular disease. In this paper we review the effect of bioactive substances included in the group of flavonoids (catechins and proanthocyanidins, anthocyanins and isoflavones), stilbenes such as resveratrol, bioactive peptides, plant sterols and polyunsaturated fatty acids omega-3 on the cardiovascular system (AU)

El efecto de la dieta sobre la prevención de las enfermedades cardiovasculares ha sido ampliamente estudiado durante muchos años. Numerosos estudios han corroborado que las dietas ricas en frutas y hortalizas (dieta mediterránea) resultan cardiosaludables y que diversas sustancias bioactivas que componen los alimentos tienen un efecto preventivo en diversas enfermedades crónicas como son las enfermedades cardiovasculares. En esta revisión vamos a tratar ciertas sustancias bioactivas, como son algunas incluidas en el grupo de los flavonoides (catequinas y proantocianidinas, antocianinas e isoflavonas), estilbenos como el resveratrol, péptidos bioactivos, esteroles vegetales y ácidos grasos poliinsaturados omega-3 (AU)

Variations on cardiovascular risk factors in metabolic syndrome after consume of a citrus-based juice.

BACKGROUND & AIMS: Inflammation and oxidative stress plays a critical role in cardiovascular disease and metabolic syndrome often occurs with these two variables. The aim of the study is to estimate variations on cardiovascular risk factors in Metabolic Syndrome patients after consume of a citrus-based juice compared with control groups. METHODS: The study comprised 20 healthy subjects and 33 patients with Metabolic Syndrome. 18 patients consume daily 300 mL of a citrus-based juice during 6 month and 15 patients consume 300 mL of a placebo beverage. The control group consumes a citrus-based juice. Before, at fourth month and at sixth month after treatment the following parameters were determined: lipid profile, oxidized LDL, C-Reactive Protein and Homocysteine. The study was carried out in accordance with the Helsinki Declaration, and the Ethical Committee of the San Antonio Catholic University and approved the protocol (6 November 2006, register number: 1424). RESULTS: After six months of citrus-based juice consuming, there is significant differences at 95% confidence in oxidized LDL, C-Reactive Protein, and Homocysteine in Metabolic Syndrome patients who consume citrus-based juice. We have not found significant differences in other groups. CONCLUSIONS: Consume of citrus-based juice improve lipid profile and inflammation markers in Metabolic Syndrome patients.