Spices and Atherosclerosis.
Cardiovascular disease is one of the leading causes of death and disability in the world. Atherosclerosis, characterized by lipid accumulation and chronic inflammation in the vessel wall, is the main feature of cardiovascular disease. Although the amounts of fruits and vegetables present in the diets vary by country, diets, worldwide, contain large amounts of spices; this may have positive or negative effects on the initiation and development of atherosclerosis. In this review, we focused on the potential protective effects of specific nutrients from spices, such as pepper, ginger, garlic, onion, cinnamon and chili, in atherosclerosis and atherosclerotic cardiovascular disease. The mechanisms, epidemiological analysis, and clinical studies focusing on a variety of spices are covered in this review. Based on the integrated information, we aimed to raise specific recommendations for people with different dietary styles for the prevention of atherosclerotic cardiovascular disease through dietary habit adjustments.
['Tsui|Pi-Fen|PF|', 'Lin|Chin-Sheng|CS|0000-0002-5167-8327', 'Ho|Ling-Jun|LJ|0000-0003-3453-2913', 'Lai|Jenn-Haung|JH|']
D050197:Atherosclerosis D004032:Diet D005247:Feeding Behavior D006801:Humans D019684:Magnoliopsida D008517:Phytotherapy D010936:Plant Extracts D017365:Spices
spices atherosclerosis nutrients atherosclerotic cardiovascular disease