scholarly journals Dietary Quercetin and Kaempferol: Bioavailability and Potential Cardiovascular-Related Bioactivity in Humans

Nutrients ◽  
2019 ◽  
Vol 11 (10) ◽  
pp. 2288 ◽  
Author(s):  
Wijdan M. Dabeek ◽  
Melissa Ventura Marra
Keyword(s):  
Blood Pressure ◽  
Cardiovascular Disease ◽  
Vegetable Intake ◽  
Cardiovascular Effects ◽  
Fruit And Vegetable Intake ◽  
Food Sources ◽  
Free Form ◽  
Kaempferol Glycoside ◽  
Plant Sources ◽  
Reduced Risk

Fruit and vegetable intake has been associated with a reduced risk of cardiovascular disease. Quercetin and kaempferol are among the most ubiquitous polyphenols in fruit and vegetables. Most of the quercetin and kaempferol in plants is attached to sugar moieties rather than in the free form. The types and attachments of sugars impact bioavailability, and thus bioactivity. This article aims to review the current literature on the bioavailability of quercetin and kaempferol from food sources and evaluate the potential cardiovascular effects in humans. Foods with the highest concentrations of quercetin and kaempferol in plants are not necessarily the most bioavailable sources. Glucoside conjugates which are found in onions appear to have the highest bioavailability in humans. The absorbed quercetin and kaempferol are rapidly metabolized in the liver and circulate as methyl, glucuronide, and sulfate metabolites. These metabolites can be measured in the blood and urine to assess bioactivity in human trials. The optimal effective dose of quercetin reported to have beneficial effect of lowering blood pressure and inflammation is 500 mg of the aglycone form. Few clinical studies have examined the potential cardiovascular effects of high intakes of quercetin- and kaempferol-rich plants. However, it is possible that a lower dosage from plant sources could be effective due to of its higher bioavailability compared to the aglycone form. Studies are needed to evaluate the potential cardiovascular benefits of plants rich in quercetin and kaempferol glycoside conjugates.

Abstract P395: Color of Fruits, Vegetables and Blood Pressure: The INTERMAP Study

Circulation ◽  
2013 ◽  
Vol 127 (suppl_12) ◽  
Author(s):  
Linda M Oude Griep ◽  
Jeremiah Stamler ◽  
Queenie Chan ◽  
Linda van Horn ◽  
Lyn M Steffen ◽  
...  
Keyword(s):  
Blood Pressure ◽  
United Kingdom ◽  
Fruits And Vegetables ◽  
Vegetable Intake ◽  
Fruit And Vegetable Intake ◽  
Regression Coefficients ◽  
Fruit And Vegetable ◽  
Orange Yellow ◽  
Urinary Potassium ◽  
History Of

Background: The color of the edible portion of fruits and vegetables, reflecting the presence of pigmented phytochemicals, may be used as an indicator of their nutrient profile. Previous cohort and intervention studies have documented beneficial associations of fruits and vegetables with blood pressure (BP). However, whether the color of fruits and vegetables is associated with BP is unknown. Methods: We used cross-sectional data from the International Study of Macro-/Micronutrients and Blood Pressure (INTERMAP) on 4,680 men and women ages 40-59 years from Japan, China, United Kingdom, and United States. During four visits, eight BP measurements and four 24-hr dietary recalls were completed. Fruits and vegetables were categorized in 4 color groups: green, orange/yellow, red/purple, and white. BP regression coefficients per 2SD higher intake were estimated using multivariable linear regression models. To estimate overall associations, country-specific regression coefficients were pooled, weighted by inverse of their variance. Adjustments were for age, gender, sample, intake of total energy and alcohol, 24-hr urinary sodium excretion, smoking, education, dietary supplement use, adherence to any special diet, history of cardiovascular diseases or diabetes, family history of hypertension, use of medication (antihypertensive, cardiovascular or for diabetes), body mass index, and intake of low-fat dairy, fibre-rich grain products, red and processed meats, fish and shellfish, and mutually for other fruit and vegetable color groups. Results: Average daily fruit plus vegetable intakes (g/1000 kcal) was 183 in the total population, varying from 129 in the United Kingdom to 222 in China. White fruits and vegetables contributed 32% of total fruit and vegetable intake, orange/yellow 27%, green 26%, and red/purple 15%. Fruit and vegetable color groups were weakly related to each other, partial r values ranged from 0.08 for green with red/purple to 0.15 for white with orange/yellow. Fruit and vegetable color groups were highly correlated with dietary and urinary potassium; highest correlation coefficients were for white fruits and vegetables (r=0.46 for dietary and r=0.26 for urinary potassium). Green fruits and vegetables were also highly related to beta-carotene (r=0.40) and dietary fiber (r=0.40), orange fruits and vegetables to vitamin C (r=0.59), and white fruits and vegetables to dietary fibre (r=0.49). Green fruit and vegetable intake higher by 90 g/1000 kcal was associated with a systolic BP difference of -1.19 mm Hg (P<0.05). Green fruits and vegetables comprised mainly green vegetables including: cabbages (52%), lettuces (21%), dark leafy (10%), and a heterogeneous group (17%). Other fruit and vegetable color groups and total fruits plus vegetables were not associated with BP. Conclusion: Higher intake of green fruits and vegetables may contribute to lower systolic BP.

scholarly journals Fruit and vegetable intake and risk of cardiovascular disease

2013 ◽  
Vol 72 (4) ◽  
pp. 399-406 ◽  
Author(s):  
Jayne V. Woodside ◽  
Ian S. Young ◽  
Michelle C. McKinley
Keyword(s):  
Intervention Studies ◽  
Vegetable Intake ◽  
Plasma Lipid ◽  
Fruit And Vegetable Intake ◽  
Lipid Levels ◽  
High Intake ◽  
Lower Blood ◽  
Intervention Trials ◽  
Meta Analyses ◽  
Reduced Risk

A high intake of fruit and vegetables (FV) has been shown to be associated with reduced risk of a number of chronic diseases, including CVD. This review aims to provide an overview of the evidence that increased FV intake reduces risk of CVD, focusing on studies examining total FV intake. This evidence so far available is largely based on prospective cohort studies, with meta-analyses demonstrating an association between increased FV intake and reduced risk of both CHD and stroke. Controlled intervention trials examining either clinical or cardiovascular risk factor endpoints are scarce. However, such trials have shown that an increase in FV consumption can lower blood pressure and also improve microvascular function, both of which are commensurate with a reduced risk of CVD. The effects of increased FV consumption on plasma lipid levels, risk of diabetes and body weight have yet to be firmly established. In conclusion, evidence that FV consumption reduces the risk of CVD is so far largely confined to observational epidemiology, with further intervention studies required.

scholarly journals Fruit and Vegetable Intake and Mortality from Cardiovascular Disease Are Inversely Associated in Japanese Women but Not in Men

2008 ◽  
Vol 138 (6) ◽  
pp. 1129-1134 ◽  
Author(s):  
Kozue Nakamura ◽  
Chisato Nagata ◽  
Shino Oba ◽  
Naoyoshi Takatsuka ◽  
Hiroyuki Shimizu
Keyword(s):  
Cardiovascular Disease ◽  
Vegetable Intake ◽  
Japanese Women ◽  
Fruit And Vegetable Intake ◽  
Fruit And Vegetable

Blood Pressure and Vitamin C and Fruit and Vegetable Intake

2003 ◽  
Vol 47 (5) ◽  
pp. 214-220 ◽  
Author(s):  
Roma Beitz ◽  
Gert B.M. Mensink ◽  
Beate Fischer
Keyword(s):  
Blood Pressure ◽  
Vitamin C ◽  
Vegetable Intake ◽  
Fruit And Vegetable Intake ◽  
Fruit And Vegetable

scholarly journals Prevention of Hypertension at Home

2021 ◽  
Vol 4 (2) ◽  
pp. 301-308
Author(s):  
Aris Widiyanto ◽  
Santy Irene Putri ◽  
Asruria Sani Fajriah ◽  
Joko Tri Atmojo
Keyword(s):  
Physical Activity ◽  
Blood Pressure ◽  
Weight Loss ◽  
Vegetable Intake ◽  
Fruit And Vegetable Intake ◽  
Pharmacological Interventions ◽  
Potassium Intake ◽  
Effective Interventions ◽  
Prevention Of Hypertension ◽  
At Home

Hypertension is a systolic blood pressure (SBP) value of 130mmHg or more and / or a diastolic blood pressure (DBP) of more than 80 mmHg. One of the factors in the development of essential hypertension is the patient's genetic ability to respond to salt. Various non-pharmacological interventions have been shown to be effective in lowering blood pressure and preventing hypertension. The most effective interventions are weight loss, reduced Na + intake, increased potassium intake, increased physical activity, reduced alcohol consumption and a diet such as Diet Approaches to Stop Hypertension (DASH) which combines several elements that are useful in controlling blood pressure. A diet that emphasized fruit and vegetable intake significantly reduced high blood pressure during the 8-week intervention. Some things we can do to help reduce hypertension at home are to maintain a diet and daily lifestyle and can be done through hydrotherapy (soaking your feet in warm water).

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