Physiological Effects of Green-Colored Food-Derived Bioactive Compounds on Cardiovascular and Metabolic Diseases

Applied Sciences

Eunyoung Kim¹  Jiamei Cui¹  Yunkyoung Lee¹  Guiguo Zhang² 

[1] Department of Food Science and Nutrition, Jeju National University, Jeju 63243, Korea;Shandong Provincial Key Laboratory of Animal Biotechnology and Disease Control and Prevention, College of Animal Sciences and Technology, Shandong Agricultural University, Tai’an 271018, China;

关键词: green;    colorful;    fruits;    vegetables;    phytonutrient;    bioactive compounds;   

DOI  :  10.3390/app12041879

来源: DOAJ

【 摘 要 】

Cardiovascular and metabolic diseases are a leading cause of death worldwide. Epidemiological studies strongly highlight various benefits of consuming colorful fruits and vegetables in everyday life. In this review, we aimed to revisit previous studies conducted in the last few decades regarding green-colored foods and their bioactive compounds in consideration of treating and/or preventing cardiovascular and metabolic diseases. This review draws a comprehensive summary and assessment of research on the physiological effects of various bioactive compounds, mainly polyphenols, derived from green-colored fruits and vegetables. In particular, their health-beneficial effects, including antioxidant, anti-inflammatory, anti-diabetic, anti-obesity, cardioprotective, and lipid-lowering properties, will be discussed. Furthermore, the bioavailability and significance of action of these bioactive compounds on cardiovascular and metabolic diseases will be discussed in detail.

【 授权许可】

Unknown