The influence of polyphenols on atherosclerosis development

Abstract

Polyphenols represent one of the biggest and most widespread groups of secondary plant metabolites with more than 8000 polyphenolic compounds. Fruits, vegetables and beverages such as tea and red wine are the main sources of polyphenols. A significant number of studies indicate the ability of certain polyphenols to delay the development of atherosclerosis. According to the same polyphenols reduce lipid deposition, oxidative stress, inflammation of the blood vessel wall, proliferation of vascular smooth muscle cells and endothelial dysfunction. The widespread use of polyphenols requires further research on bioavailability, absorption and transformation. It is necessary to determine the effect of individual polyphenols as well as the interaction with other bioactive compounds, define the dietary reference intake and the safety of use in certain subpopulations.