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Potential of Resveratrol in Cardiovascular Disorders – A Systematic Review
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چکیده: (1343 مشاهده) |
Background and Objectives: Cardiovascular diseases (CVDs) are the leading cause of global mortality, responsible for 17.9 million deaths annually. Antioxidants like resveratrol (RES), a polyphenolic compound found in grapes and red wine, have gained attention for their potential cardioprotective effects. This review synthesizes existing research on resveratrol's impact on various cardiovascular conditions, including atherosclerosis, coronary artery disease (CAD), hypertension, cardiac remodeling, stroke, myocardial ischemia, heart failure, and Chagas heart disease.
Materials and Methods: A systematic review was conducted, analyzing studies from January 1991 to August 2024. Databases searched included PubMed, Scopus, and Web of Science, focusing on randomized controlled trials, meta-analyses, and systematic reviews involving both human and animal subjects. Data were extracted on study design, treatment protocols, cardiovascular outcomes, and adverse effects.
Results: Resveratrol exhibits significant cardioprotective effects, primarily through its antioxidant and anti-inflammatory properties. It reduces oxidative stress, mitigates endothelial dysfunction, and decreases inflammation, contributing to the prevention and management of atherosclerosis, CAD, hypertension, and myocardial ischemia. Additionally, resveratrol shows promise in improving stroke outcomes, enhancing cardiac function in heart failure, and managing Chagas heart disease. However, bioavailability challenges remain a barrier to its therapeutic efficacy.
Conclusions: Resveratrol holds promise as a natural therapeutic agent for various cardiovascular diseases. While preclinical evidence is strong, more large-scale human trials are needed to confirm its clinical applicability. Addressing bioavailability issues could further enhance its potential as a treatment option in cardiovascular care.
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متن کامل [PDF 963 kb]
(582 دریافت)
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نوع مطالعه: Review |
موضوع مقاله:
Nutrition
دریافت: 1403/1/31 | پذیرش: 1403/6/13 | انتشار: 1403/7/22
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