Cardiovascular diseases are the leading cause of death in Western societies. Important risk factors include hypertension, dyslipidemia, obesity, insulin resistance, inflammation, and pro-thrombotic state. Most of these risk factors are inter-related, rooted in oxidative-metabolic- immune- imbalances fueled by modern dietary and lifestyle choices. Western dietary patterns are hypercaloric and compositionally rich in saturated fats and sugars and poor in micronutrients. Every meal counts; as evidence continues to accumulate on the importance of the postprandial state on atherosclerosis development, progression and complication. Polyphenols are a vast family of plant compounds touted for their multiple benefits promoting health and disease risk reduction. They are most commonly known for their antioxidant properties; however, in recent years, effects on cell signaling pathways imparting anti-inflammatory effects, enhancing nitric oxide bioavailability, improving insulin sensitivity, and modifying lipid metabolism have been uncovered. Various plant foods and their derived products have been investigated for their role in reducing cardiovascular disease risk factors through these mechanisms. This presentation will provide a brief overview of cardiovascular disease, including the role of the diet in promoting and protecting against CVD development and progression.  Considerations for new strategies in nutrition and food science to promote health will be discussed.

Cardiovascular disease: Putting polyphenols where your mouth is

245th National Meeting (2013)

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.