Recent epidemiological evidence indicates that consumption of plant-based foods and beverages can reduce the risk of cardiovascular disease. Our research group has measured the total phenolic antioxidants in fruits, vegetables, beverages, grains, nuts, oils and spices. We have determined US per capita consumption of these antioxidants using USDA data. Beverages provide the majority of the antioxidants in the US diet. We have shown that individual phenols found in plant foods and beverages are more powerful antioxidants when compared to antioxidant vitamins on a molecule to molecule basis using LDL+VLDL oxidation as a heart disease model. Our research group has used the cholesterol/saturated fat-fed hamster model which in 10-12 weeks produces arterial foam cells, the early sign of atherosclerosis. Citrus extract, grape seed extract, berry extract, green and black tea, grape juice, red wine, beer, and cocoa powder have been found to significantly inhibit the hamster atherosclerosis process by both hypolipemic and antioxidant mechanisms. Fat and sugar produce oxidative stress in the postprandial state and this is a risk factor for a myocardial infarction in humans. We have demonstrated that phenols in cranberry juice or chocolate significantly inhibit this oxidative stress and that high fructose corn syrup, fat and sugar are post-prandial pro-oxidants. After subject drank grape juice, red wine, green or black tea and coffee, these beverages provided post-prandial antioxidant protection of LDL+VLDL. Greater consumption of plant foods and beverage is suggested as a means to decrease the risk of heart disease.

Username
Password