Heart disease and stroke are, respectively, the first and
third leading causes of death in the United States. They are
the principal causes of cardiovascular disease death and are
also major causes of disability.
Several factors are believed to promote atherosclerosis. These
include high cholesterol levels, hypertension, cigarette smoking,
and diabetes. There is now evidence that a critical step the
development of atherosclerosis is the oxidation of low-density
lipoprotein (LDL) within the arterial wall. In other words,
this proposal, supported by several epidemiological studies,
links low intakes of dietary antioxidants to an increased
frequency of heart disease. An inverse relationship between
heart disease and plasma antioxidant levels has also been
reported. Antioxidants prevent LDL oxidation and retard the
progression of atherosclerosis in animal models (Percival,
1998). Vitamin E functions together with CoQ10 to reduce blood
cholesterol.
Antioxidants protect the body's cells from damage caused by
free radicals; for example, peroxidation of cholesterol is
linked to some cardiovascular problems. In human studies it
was shown that supplemental vitamin E:
• Increased vitamin E levels in LDL,
• Increased the resistance of LDL to oxidation, and
• Decreased the rate of LDL oxidation.
• Nurses who consumed higher amounts of vitamin E on
a regular basis had a 41% lower incidence of heart disease
than nurses who consumed the lowest level of vitamin E from
their diet and supplements.
• Dietary increases in antioxidant vitamins may reduce
the risk of heart disease by 20-30%.
• A poor concentration of any single one of the antioxidants
vitamin C, vitamin E, or beta carotene, appears to increase
the risk of cardiovascular disease. Several suboptimal antioxidant
concentrations may have an additive or even synergistic affect
on increasing the risk of heart disease.
• Vitamin E is more effective when taken with Coenzyme
Q10.
Numerous epidemiologic studies show that regular consumption
of foods and beverages rich in antioxidant vitamins and flavonoids
decreases the risk of cardiovascular disease (CVD) mortality
(Steinberg et al, 2003). Foods that have been identified as
having a high polyphenolic flavonoid content include many
fruits and vegetables such as apples and onions, teas (green
and black), red wines, and certain chocolates. Ames et al
(1993) in an article, "Antioxidants and cardiovascular
disease", notes that "A major development in cardiovascular
disease research is the finding that oxidation reactions play
a central role in atherogenesis (hardening of the arteries)
and that in epidemiological studies cardiovascular disease
is associated with low plasma concentrations of ascorbate,
tocopherol and ß-carotene". The beneficial effects
of dietary antioxidants is also strengthened by animal and
biochemical studies.
The incorporation of antioxidants like dark chocolate,cocoa
powder, fruit, vegetables, vitamin C, and rooibos tea, results
in a high antioxidant intake and may consequently reduce the
risk of cardiovascular disease.
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Articles > Vitamins for Cardiovascular Health
