Polyphenol Family in Cardiovascular disease (CVD): Versatile Therapeutic Outcome

Abstract

Epidemiological evidence support that diet rich in polyphenolic compound reduce the risk of cardio vascular disease (CVD). Polyphenols (500-4000 Da) are the main organic constituent presenting with 5-7 phenolic ring with >12 phenolic hydroxyl groups, water soluble plant derived compound. These compounds are also able to generate NO from vascular endothelium. The aim of the mini review was to investigate the role of the most commonly consumed polyphenols in the pathophisiology of the risk of ischemic stroke and CVD. Polyphenol can reduce endothelial dysfunction, in the development of atherosclerosis with the inhibition of the aggregation of platelet and lowering blood pressure. This paper reviews the current advances in polyphenols in food, with emphasising on health aspects on the basis of the published literature, which may provide some guidance for researchers in further investigations and for industries in developing practical health agents.