A Review on Potential Therapeutic Effect of Antioxidant Food Components Based on Molecular Mechanism in the Treatment of Cardiovascular Diseases

Abstract

Cardiovascular diseases (CVDs) have recently come to the forefront due to their alarmingly rising incidence and mortality rate. Epidemiological studies have revealed that those who eat a diet high in whole grains, fruits, vegetables, and nuts have a decreased chance of developing cardiovascular disease. Consuming a broad array of antioxidant natural products and the bioactive components of these substances greatly enhanced the cardiovascular health of the research participants. Puerarin may include high levels of antioxidants such polyphenols, polysaccharides, anthocyanins, epigallocatechin gallate, quercetin, rutin, and others. These results may arise from changes in blood pressure, lipid profiles, oxidative stress, inflammation, and maybe even the makeup of gut flora. Numerous studies have indicated that eating antioxidant-rich foods including soursop, beetroot, garlic, almonds, and green tea improves cardiovascular health. With a focus on clarifying underlying processes and reporting clinical trials, we collated data from epidemiological, experimental, and clinical studies evaluating the effect of diverse antioxidant natural products and their bioactive components on cardiovascular disorders.