The Impact of Dietary Supplementation of Whole Foods and Polyphenols on Atherosclerosis

• Main Authors: Abigail E. Cullen, Ann Marie Centner, Riley Deitado, Javier Fernandez andGloria Salazar
• Format: Article
• Language: English
• Published: MDPI AG 2020-07-01
• Series: Nutrients
• Subjects: polyphenols; atherosclerosis; whole food; fruits; vegetables
• Online Access: https://www.mdpi.com/2072-6643/12/7/2069

The purpose of this review is to highlight current research on the benefits of supplementation with foods with a diverse polyphenol composition, including fruits, vegetables, nuts, grains, oils, spices, and teas in blunting atherosclerosis. We searched PubMed for publications utilizing whole food or polyphenols prepared from whole foods in Apolipoprotein E (ApoE) or Low-Density Lipoprotein Receptor (LDLR) knockout mice, and identified 73 studies in which plaque was measured. The majority of the studies reported a reduction in plaque. Nine interventions showed no effect, while three using <i>Agaricus blazei</i> mushroom, HYJA-ri-4 rice variety, and safrole-2’, 3’-oxide (SFO) increased plaque. The mechanisms by which atherosclerosis was reduced include improved lipid profile, antioxidant status, and cholesterol clearance, and reduced inflammation. Importantly, not all dietary interventions that reduce plaque showed an improvement in lipid profile. Additionally, we found that, out of 73 studies, only 9 used female mice and only 6 compared both sexes. Only one study compared the two models (LDLR vs. ApoE), showing that the treatment worked in one but not the other. Not all supplementations work in both male and female animals, suggesting that increasing the variety of foods with different polyphenol compositions may be more effective in mitigating atherosclerosis.