Chemistry and biological effects of dietary phenolic compounds: Relevance to cardiovascular disease

1. There has been considerable recent interest in the possibility that incr eased intake of dietary anti-oxidants may protect against cardiovascular di sease. This is partly due to the knowledge that oxidative events in vivo ma y play a role in the pathogenesis of atherosclerosis. 2. While dietary anti-oxidants, such as vitamins E and C, have received con siderable attention in this regard, relatively little is known about a simi lar anti-oxidant role for plant-derived polyphenolic compounds, such as the flavonoids and phenolic acids. A review of the distribution, bioavailabili ty and biological activity of these compounds suggests that they may have a physiological role as anti-oxidants, 3. Human trials on the anti-oxidant effects of beverages rich in polyphenol ics, such as red wine, fruit juice or tea, have been limited and results ar e, at present, inconclusive, This is due, in part, to poor methodologies av ailable to measure oxidative damage in vivo. 4. There is a sound rationale for considering polyphenolics as important co ntributors to the dietary anti-oxidant intake derived from fruits and veget ables. However, continuing research is needed using appropriate biomarkers of oxidant damage in vivo before these compounds can be conclusively consid ered as dietary anti-oxidants with nutritional benefit.