Dietary polyphenols in the prevention of stroke

A. Tressera Rimbau (1, 2) , S. Arranz (3) , M. Eder (4) , Anna Vallverdu Queralt (4)

1 CIBER Fisiopatología de la Obesidad y Nutrición
2 Department of Nutrition, Food Science and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Science
3 Food Research Division
4 SPO - Sciences Pour l'Oenologie

Polyphenols have an important protective role against a number of diseases, such as atherosclerosis, brain dysfunction, stroke, cardiovascular diseases, and cancer. Cardiovascular diseases are the number one cause of death worldwide: more people die annually from cardiovascular diseases than from any other cause. The most important behavioural risk factors of heart disease and stroke are unhealthy diet, physical inactivity, tobacco use, and excess alcohol intake. The dietary consumption of polyphenols has shown to be inversely associated with morbidity and mortality by cardio-and cerebrovascular diseases. It is well-known that the protective effects of polyphenols in vivo depend on the grade how they are extracted from food and on their intestinal absorption, metabolism, and biological action with target tissues. The aim of this review was to summarise the relation between polyphenols of different plant sources and stroke in human intervention studies, animal models, and in vitro studies.

Mots clés: randomized controlled-trials; high cardiovascular risk; density-lipoprotein cholesterol; black tea consumption; red wine polyphenols; e-deficient mice; green tea; olive oil; cerebral-ischemia; blood-pressure

Domaines: Sciences du Vivant [q-bio]

A. Tressera Rimbau, S. Arranz, M. Eder, Anna Vallverdu Queralt. Dietary polyphenols in the prevention of stroke. Oxidative Medicine and Cellular Longevity, 2017, ⟨10.1155/2017/7467962⟩. ⟨hal-01918080⟩