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vol.38 número3DESARROLLO Y APLICACIÓN DE UNA METODOLOGÍA DE EVALUACIÓN DE LA CALIDAD DE PROVEEDORES DE ALIMENTOS PERECIBLES DE UNA UNIDAD DE ALIMENTACIÓN Y NUTRICIÓNÁCIDOS GRASOS OMEGA-3 (EPA Y DHA) Y SU APLICACIÓN EN DIVERSAS SITUACIONES CLÍNICAS índice de autoresíndice de materiabúsqueda de artículos
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Revista chilena de nutrición

versión On-line ISSN 0717-7518

Resumen

PALOMO G, Iván et al. CONSUMPTION OF FRUITS AND VEGETABLES IN THE PREVENTION OF ENDOTHELIAL DAMAGE. Rev. chil. nutr. [online]. 2011, vol.38, n.3, pp.343-355. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182011000300010.

The endothelium helps to maintain the normal structure and homeostasis of the vasculature. However, chronic exposure to cardiovascular (CV) risk factors causes endothelial dysfunction, a phenomenon that is characterized by inflammation, reduced bioavailability of nitric oxide (NO) and a prothrombotic state. Epidemiological studies have shown that regular consumption of fruits and vegetables reduces CV risk, which has caused interest in knowing the bioactive compounds and the mechanisms involved. Among the components that protect the endothelium are antioxidants (vitamin C, vitamin E and poly phenols) and polyunsaturated fatty acids. Vitamin C and E promote vasodilatation protecting NO by blocking the reactive oxygen species (ROS). Poly phenols improve endothelial function primarily by increasing levels of NO, and inhibition of angiogenesis and platelet activation. Diets rich in poly-unsaturated fatty acids have shown beneficial effects by reducing the gene expression of cyclooxygenase-2 and the expression of cell adhesion molecules. This review mainly highlights the current understanding of endothelial dysfunction and the protective effect of endothelial cells by bioactive components of fruits and vegetables.

Palabras clave : Cardiovascular diseases; atherosclerosis; endothelial dysfunction; biomarkers; fruits; vegetables; poly phenols.

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