Many epidemiologic studies have reported that increased consumption of flavonoids reduces the rate of mortality from cardiovascular diseases, indicating a prospective role for flavonoids as potential against in preventing or decreasing the risk of cardiovascular disease.
Quercetin, the most abundant flavonoid in foods, is one of the most active, and best studied.
Flavonoids have been shown to inhibit the oxidation of plasma low density lipoprotein or LDL, decrease platelet function and to modulate cytokines and eicosanoids involved in inflammatory responses.
If LDL becomes oxidized, it will be precursor to arterial damage and atherosclerosis.
Additional study suggests that flavonoids can increase endothelial flow-mediated dilation, thereby regulating vessel function by enhancing the bioavailability of basal and stimulated nitric oxide and increasing the resistance to contraction caused by elevated Ca2++ levels under certain pathological conditions.
Flavonoids and cardiovascular disease
