Food polyphenols – heart friends

Not something new with the statement that an increased level of VEGF (vascular endothelial growth factor or vascular endothelial growth factor) contribute to the development of atherosclerosis and increase the risk of cardiovascular diseases. But recent evidence (scientific paper 2014). show that the polyphenols in red wine, strawberries and cocoa can reduce VEGF to a sufficiently meaningful levels even only with diet.

Ten years ago I didn't know how the flavonoids (one group of polyphenols) in the diet suppress the signals of VEGF. Finansiranja European Union project VEGFENOL (Inhibition of VEGF signalling by dietary polyphenols as a plausible mechanism for their health benefits) has been devoted to filling this gap in knowledge by explaining the molecular mechanism involved in the suppression of VEGF signals caused by the consumption of polyphenols. Scientists in the future plan to develop eco cell model to evaluate the effect of selected dietary polyphenols, as well as the impact of human methabolism for their ability to suppress VEGF.

The researchers found that the polyphenols are connecting directly to the VEGF protein and inhibit the activity of VEGF. More than 50 polyphenolic compounds were tested for endotheline cells (epithelial cells covering the inner surface of the cookware, including in the heart) human umbilical vein (HUVECs) at various concentrations of specified parameters, such as IC50 (the concentration of polyphenols needed to reduce the activity of VEGF by 50%). Identified more than 20 compounds, which have strong potiskum effect on VEGF signal, including the polyphenols present in strawberries, grapes, wine, apples and green tea.

Studies show that VEGF is a molecular target of polyphenols that bind very tightly with it and subsequently extremely difficult to restore the activity of this factor.

The development of methods of testing efficiency predatelyami diseases of nourishing ingredients such as polyphenols may be based on the use of specific foods that reduce the risk of cardiovascular diseases. It is not fortuitous that the positive results and health benefits from the consumption of the rich on the flavonoids of Hungarian Flavon products seen in heart-related problems, and the recovery from heart attacks.

Knowledge and methods in the presented project, coordinated from the Institute of Food Research in the UK, can also be used for other chronic diseases such as diabetes, where the levels of VEGF were elevated.

According to the researchers, it is possible to marketing products rich in flavonoids that are based on the standards defined in the health institutions, will bring both the people and the healthcare industry.


Translated by Yandex.Translate and Global Translator