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Polyphenols Associated with Decreased Heart Disease Risk

January 2014

Polyphenols Associated with Decreased Heart Disease Risk

High polyphenol consumption may be linked to decrease heart disease risk, according to a new study.

Polyphenols are antioxidant compounds found in foods such as chocolate, green tea and wine. Chocolate contains flavonols, a type of polyphenol, and green tea contains atechins, anthocyanins and phenolic acids. Wine is rich in the polyphenol resveratrol.

In a recent study, researchers evaluated data on 7172 participants from the PREDIMED study to assess the potential association between polyphenol intake and cardiovascular risk. Data on polyphenol intake was collected through food frequency questionnaires.

After an average follow-up period of 4.3 years, 273 heart disease cases were identified. The researchers found that participants who consumed the most polyphenols had a 46 percent reduced risk of developing heart disease when compared to those who consumed the least. Intake of flavonols, the polyphenols present in chocolate, showed the greatest reduced risk.

The authors concluded that consuming polyphenols may be linked to a reduced risk for heart disease. Further research is warranted.

For more information about polyphenols present in chocolate, green tea and wine, please visit Natural Standard’s Foods, Herbs Supplements Database.

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References

  1. Natural Standard: The Authority on Integrative Medicine. www.naturalstandard.com
  2. Tresserra-Rimbaua A, Rimmc EB, Medina-Remóna A, et al. Inverse association between habitual polyphenol intake and incidence of cardiovascular events in the PREDIMED study. Nutrition, Metabolism and Cardiovascular Diseases. 22 Jan 2014.

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