Protective Effects of Dietary Polyphenols on Arterial Stiffness

0520485 - MBÚ 2020 RIV CH eng A - Abstrakt
Hermans, N. - Steenput, B. - Roth, L. - De Meyer, G. - Nunes dos Santos, C. - Valentová, Kateřina - Dambrova, M. - De Bruyne, T.
Protective Effects of Dietary Polyphenols on Arterial Stiffness.
Proceedings. Basel: MDPI, 2019 - (Diedrich, M.)
[Natural Products and the Hallmarks of Chronic Diseases—NutRedOx COST Action 16112. 25.03.2019-27.03.2019, Luxenburg]
Institucionální podpora: RVO:61388971
Klíčová slova: arterial stiffness * dietary polyphenols * olive polyphenols
Obor OECD: Cardiac and Cardiovascular systems

Cardiovascular diseases are the major cause of mortality, with 17.9 million deaths/year
worldwide and 3.9 million deaths/year in Europe, representing a cost to the EU economy of €210 billion/year [1,2]. Arterial stiffness has been shown to increase cardiovascular morbidity and mortality [3,4]. It is a complex phenomenon characterized by decreased vascular distensibility [5]. This degenerative process is influenced by ageing and several risk factors but is mainly associated with changes in the extracellular components of elastic arteries [5,6]. Several factors, including vascular function, oxidative stress, inflammation, glycation and autophagy contribute to the pathophysiology of arterial stiffness.

Trvalý link: http://hdl.handle.net/11104/0305157