Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

Raghda Alraei

Raghda Alraei


  • Review Article
    Benefits and Preparation Effects on Polyphenol-Rich Fruits and Vegetables Towards Cardiovascular Disease Prevention
    Author(s): Sally Hawana and Raghda AlraeiSally Hawana and Raghda Alraei

    Individuals with cardiovascular disease are advised to consume fruits and vegetables due to their potential health benefits of their polyphenol-rich components. The main precursors that lead to cardiovascular disease are endothelial dysfunction and arterial stiffness. These metabolic dysfunctions can be improved by bioavailability of polyphenol-rich foods such as hesperidin from citrus fruits or anthocyanidins that give the color of fruits and vegetables. Polyphenol-rich foods can increase beneficial biological processes including the expression of nitric oxide in the blood vessel to enhance vascular tone by vasodilation. However, polyphenols can be lost during absorption and post-absorption by interactions with other macromolecules. Additionally, the cooking methods and preparation of certain polyphenol-rich fruits and vegetables can cause extreme loss of polyphenols. Recent studies .. View More»
    DOI: 10.4172/2155-9600.1000749

    Abstract PDF

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