ЛИПИДЫ КРОВИ И ПОЛИФЕНОЛЬНЫЕ СОЕДИНЕНИЯ ПИЩЕВОГО РАЦИОНА (обзор литературы, часть 1)
https://doi.org/10.15372/ATER20170405
Аннотация
В обзоре систематизированы результаты исследований по влиянию потребления полифенольных соединений на липиды сыворотки крови. Приводятся данные о воздействии содержания полифенолов в различных продуктах, потреблении в разных регионах. Показаны результаты влияния на липидный профиль фенольных кислот какао, ресвератрола, полифенолов оливкового масла. Рассмотрены механизмы воздействия полифенолов на липиды.
Об авторах
И. П. Березовикова
НИИТПМ - филиал ИЦиГ СО РАН
Россия
Россия
Д. В. Денисова
НИИТПМ - филиал ИЦиГ СО РАН
Россия
Россия
Т. И. Батлук
НИИТПМ - филиал ИЦиГ СО РАН
Россия
Россия
М. И. Воевода
НИИТПМ - филиал ИЦиГ СО РАН
Россия
Россия
Список литературы
1. Spencer J.P.E., Crozier A., Packer L. et al. Flavonoids, Related Compounds: Bioavailability, Function // Oxidative Stress and Disease. Vol. 30. BocaRaton, FL: CRC Press, 2012.
2. Daniele Del Rio, Ana Rodriguez-Mateos, Jeremy P.E. Spencer et al. Dietary. (Poly)phenolics in Human Health: Structures, Bioavailability, and Evidence of Protective Effects Against Chronic Diseases // Antioxid. Redox. Signal. 2013. Vol. 18 (14). P. 1818-1892.
3. D’Archivio M., Filesi C., di Benedetto R. et al. Polyphenols, dietary sources and bioavailability // Ann. Ist. Super Sanitа. 2007. Vol. 43, N 4. P. 348-361.
4. Pietta P., Minoggio M., Bramati L. Plant polyphenols: structure, occurrence and bioactivity // Stud. Nat. Pro. Chem. 2003. Vol. 28: P. 257-312.
5. Manach C., Scalbert A., Morand C. et al. Polyphenols: food sources and bioavailability // Am. J. Clin. Nutr. 2004. Vol. 79. P. 727-747.
6. http://phenol-explorer.eu (vers. 3.6).
7. Brat P., Georgé S., Bellamy A. et al. Daily polyphenol intake in France from fruit and vegetables // J. Nutr. 2006. Vol. 136, N 9. P. 2368-2373.
8. Julia C., Touvier M., Lassale C. et al. Cluster analysis of polyphenol intake in a French middle-aged population (aged 35-64 years) // J. Nutr. Sci. 2016. Vol. 5, article e28.
9. Tresserra-Rimbau A., Guasch-Ferre M., Salas-Salvadoetal J. Intake of total polyphenols and some classes of polyphenols is inversely associated with diabetes in elderly people at high cardiovascular disease risk // J. Nutr. 2016. Vol. 146, N 4. P. 767-777.
10. Godos J., Marventano S., Mistretta A. et al. Dietary sources of polyphenols in the Mediterranean healthy eating, aging and lifestyle (MEAL) study cohort // Int. J. Food Sci. Nutr. 2017. Vol. 68. P. 750-756.
11. Vitale M., Vaccaro O., Masulli M. et al. Polyphenol intake and cardiovascular risk factors in a population with type 2 diabetes: the TOSCA.IT study // Clin. Nutr. 2016. Vol. 36, N 6. P. 1686-1692.
12. Ovaskainen M.-L., Törrönen R., Koponen J.M. et al. Dietary intake and major food sources of polyphenols in Finnish adults // J. Nutr. 2008. Vol. 138, N 3. P. 562-566.
13. Nascimento-Souza M.A., de Paiva P.G., Pérez-Jiménez J. et al. Estimated dietary intake and major food sources of polyphenols in elderly of Viçosa, Brazil: a population-based study // Eur. J. Nutr. 2016. Nov. 21. [Epubahead of print].
14. Taguchi C., Fukushima Y., Kishimoto Y. et al. Estimated dietary polyphenol intake and major food and beverage sources among elderly Japanese // Nutrients. 2015. Vol. 7, N 12. P. 10269-10281.
15. Grassi D., Necozione S., Lippi C. et al. Cocoa reduces blood pressure and insulin resistance and improves endothelium dependent vasodilation in hypertensives // Hypertension. 2005. Vol. 46, N 2. P. 398-405.
16. Shrime M.G., Bauer S.R., McDonald A.C. et al. Flavonoid-rich cocoa consumption affects multiple cardiovascular risk factors in a meta-analysis of short-term studies // J. Nutr. 2011. Vol. 141, N 11. P. 1982-1988.
17. Mellor D.D., Sathyapalan T., Kilpatrick E.S. et al. High-cocoa polyphenol-rich chocolate improves HDL cholesterol in type 2 diabetes patients // Diabet Med. 2010. Vol. 27, N 11. P. 1318-1321.
18. Baba S., Natsume M., Yasuda A. et al. Plasma LDL and HDL cholesterol and oxidized LDL concentrations are altered in normo- and hypercholesterolemic humans after intake of different levels of cocoa powder // J. Nutr. 2007. Vol. 137, N 6. P. 1436-1441.
19. Baba S., Osakabe N., Kato Y. et al. Continuous intake of polyphenolic compounds containing cocoa powder reduces LDL oxidative susceptibility and has beneficial effects on plasma HDL-cholesterol concentrations in humans // Am. J. Clin. Nutr. 2007. Vol. 85, N 3. P. 709-717.
20. Kris-Etherton P.M., Derr J.A., Mustad V.A. et al. Effects of a milk chocolate bar per day substituted for a high-carbohydrate snack in young men on an NCEP/AHA step 1 diet // Am. J. Clin. Nutr. 1994. Vol. 60. N 6 (Suppl). P. 1037S-1042S.
21. Mursu J., Voutilainen S., Nurmi T. et al. Dark chocolate consumption increases HDL cholesterol concentration and chocolate fatty acids may inhibit lipid peroxidation in healthy humans // Free. Radic. Biol. Med. 2004. Vol. 37, N 9. P. 1351-1359.
22. Engler M.B., Engler M.M., Chen C.Y. et al. Flavonoid-rich dark chocolate improves endothelial function and increases plasma epicatechin concentrations in healthy adults // J. Am. Coll. Nutr. 2004. Vol. 23, N 3. P. 197-204.
23. Almoosawi S., Fyfe L., Ho C. et al. The effect of polyphenol-rich dark chocolate on fasting capillary whole blood glucose, total cholesterol, blood pressure and glucocorticoids in healthy overweight and obese subjects // Br. J. Nutr. 2010. Vol. 103, N 6. P. 842-850.
24. Crews W.D. Jr., Harrison D.W., Wright J.W. A double-blind, placebo-controlled, randomized trial of the effects of dark chocolate and cocoa on variables associated with neuropsychological functioning and cardiovascular health: clinical findings from a sample of healthy, cognitively intact older adults // Am. J. Clin. Nutr. 2008. Vol. 87, N 4. P. 872-880.
25. Muniyappa R., Hall G., Kolodziej T.L. et al. Cocoa consumption for 2 wk enhances insulin-mediated vasodilatation without improving blood pressure or insulin resistance in essential hypertension // Am. J. Clin. Nutr. 2008. Vol. 88, N 6. P. 1685-1696.
26. Magrone T., Russo M.A., Jirillo E. Cocoa and Dark Chocolate Polyphenols: From Biology to Clinical Applications // Front. Immunol. 09 June 2017. https://doi.org/10.3389/fimmu.2017.00677.
27. Tunstall-Pedoe H., Kuulasmaa K., Mahonen M. et al. Contribution of trends in survival and coronary-event rates to changes in coronary heart disease mortality: 10year results from 37 WHO MONICA project populations. Monitoring trends and determinants in cardiovascular disease // Lancet. 1999. Vol. 353. P. 1547-1557.
28. Burns J., Yokota T., Ashihara H. et al. Plant foods and herbal sources of resveratrol // J. Agric. Food Chem., 2002. Vol. 50. P. 3337-3340.
29. Abdelouahed K., Berrougui H. Mechanism of action of resveratrol in lipid metabolism and atherosclerosis // Clin. Lipidol. 2009. Vol. 4, N 5. P. 527-531.
30. Smoliga J.M., Baur J.A., Hausenblas H.A. Resveratrol and health-A comprehensive review of human clinical trials // Mol. Nutr. Food Res. 2011. Vol. 55. P. 1129-1141.
31. Magyar K., Halmosi R., Palfi A. et al. Cardioprotection by resveratrol: A human clinical trial in patients with stable coronary artery disease // Clin. Hemorheol. Microcirc. 2012. Vol. 50. P. 179-187.
32. Troen B.R. Resveratrol: Effects on Lipids and Cardiovascular Risk Article in Current Cardiovascular Risk Reports // February. 2013. DOI: 10.1007/s12170-012-0289.
33. Ramprasath V.R., Jones P.J.H. Anti-atherogenic effects of resveratrol // Eur. J. Clin. Nutr. 2010. Vol. 64. P. 660-668.
34. Tresserra-Rimbau A., Medina-Remon A., Perez-Jimenez J. Dietary intake and major food sourses of polyphenols in Spanish population at high cardiovascular risk: The PREDIMED study // Nutr. Metab. Cardiovasc. Dis. 2013. Vol. 23. P. 953-959.
35. Visioli F., Galli C. Biological properties of olive oil phytochemicals // Crit. Rev. Food Sci. Nutr. 2002. Vol. 42. P. 209-221.
36. Damasceno N.R.T., A. Serra M., Cofan M. et al. Crossover study of diets enriched with virgin olive oil, walnuts or almonds. Effects on lipids and other cardiovascular risk markers // Nutr. Metab. Cardiovasc. Dis. 2011. Vol. 21. P. S14-S20.
37. Covas M., Nyyssönen K., Poulsen H. The effect of polyphenols in olive oil on heart disease risk factors // Ann. Intern. Med. 2006. Vol. 145. P. 333-341.
38. Weinbrenner T., Fito M., de la Torre R. et al. Olive oils high in phenolic compounds modulate oxidative/antioxidative status in men // J. Nutr. 2004. Vol. 134. P. 2314-2321.
39. Kafatos A.G., Zampelas A. Olive oil intake in relation to cardiovascular diseases // Grasas Y Aceites. 2004. Vol. 55. P. 24-32.
40. Hern A., Remaley A.T., Farras M. et. al. Olive Oil Polyphenols Decrease LDL Concentrations and LDL Atherogenicity in Men in a Randomized Controlled Trial // J. Nutr. 2015. First published ahead of print July 1, 2015 as doi: 10.3945/jn.115.211557.
Рецензия
Для цитирования:
Березовикова И.П., Денисова Д.В., Батлук Т.И., Воевода М.И. ЛИПИДЫ КРОВИ И ПОЛИФЕНОЛЬНЫЕ СОЕДИНЕНИЯ ПИЩЕВОГО РАЦИОНА (обзор литературы, часть 1). Атеросклероз. 2017;13(4):32-37. https://doi.org/10.15372/ATER20170405
For citation:
Berezovikova I.P., Denisova D.V., Baltuk T.I., Voevoda M.I. BLOOD LIPID AND POLYPHENOL COMPOUND DIET. Ateroscleroz. 2017;13(4):32-37. (In Russ.) https://doi.org/10.15372/ATER20170405
Просмотров:
244
Послать статью по эл. почте 