Table of Contents
ISRN Cardiology
Volume 2011, Article ID 397136, 16 pages
Review Article

Effects of Some Common Food Constituents on Cardiovascular Disease

1Department of Medicine and Therapeutics, The Chinese University of Hong Kong, Hong Kong
2Centre for Clinical Pharmacology, University College London, London WC1E 6JF, UK

Received 14 March 2011; Accepted 19 April 2011

Academic Editors: C. Briguori, E. Z. Fisman, A. Ganau, and A. M. Gerdes

Copyright © 2011 Yaling Yang et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Cardiovascular diseases are the major cause of morbidity and mortality worldwide, and there is considerable interest in the role of dietary constituents and supplements in the prevention and treatment of these disorders. We reviewed the major publications related to potential effects on cardiovascular risk factors and outcomes of some common dietary constituents: carotenoids, flavonoid-rich cocoa, tea, red wine and grapes, coffee, omega-3 fatty acids, and garlic. Increased intake of some of these has been associated with reduced all-cause mortality or reduced incidence of myocardial infraction, stroke, and hypertension. However, although the evidence from observational studies is supportive of beneficial effects for most of these foodstuffs taken as part of the diet, potential benefits from the use of supplements derived from these natural products remain largely inconclusive.