Plant Foods with Cardioprotective Properties

Poor dietary habits are one of the important modifiable risk factors for development of cardiovsacular diseases (CVDs), also for CVD morbidity and mortality. Incorporation of plant foods in healthy dietary patterns in higher quantities could be part of the solution for fighting the epidemic of CVDs all over the world. Several national and international guidelines on cardiovascular disease protection emphasize the importance of diet and the role of plant-based foods. Numerous epidemiologic and intervention studies have attempted to evaluate the role and effectiveness of plant foods or plant-based diets in protecting cardiovascular function in health and disease. Plant foods are abundant in vitamins, minerals, fiber, essential fatty acids, antioxidants and phytochemicals, which play a significant role in reducing CV risk factors. Their protective effect goes beyond individual ingredients and involves complex networks of bioactive components that act synergistically or additively through various mechanisms. A better understanding of the nutritive potential of plant foods and the promotion of this potential to a wider global community could also have a beneficial impact on our planet.