J Lipid Atheroscler.  2018 Dec;7(2):88-97. 10.12997/jla.2018.7.2.88.

The Model for Evaluation on Blood Flow of Functional Food in Human Intervention Study

Affiliations
  • 1Department of Nutritional Science and Food Management, Ewha Womans University, Seoul, Korea.
  • 2Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, Korea. jiyeonk@seoultech.ac.kr

Abstract

The prevalence of atherothrombotic disease continues to rise, presenting an increasing number of challenges to modern society and creating interest in functional foods. Platelet activation, adhesion, and aggregation at vascular endothelial disruption sites are key events in atherothrombotic disease. Physiological challenges such as hyperlipidemia, obesity, and cigarette smoking are associated with vascular changes underlying platelet aggregation and inflammatory processes. However, it is difficult to determine the beneficial response of functional foods in healthy subjects. To address this problem, challenge models and high-risk models related to smokers, obesity, and dyslipidemia are proposed as sensitive measures to evaluate the effects of functional foods in healthy subjects. In this review, we construct a model to evaluate the effects of functional food such as natural products on blood flow based on a human intervention study.

Keyword

Atherosclerosis; Blood circulation; Blood vessels; Platelets; Dyslipidemias

MeSH Terms

Atherosclerosis
Biological Products
Blood Circulation
Blood Vessels
Dyslipidemias
Functional Food*
Healthy Volunteers
Humans*
Hyperlipidemias
Obesity
Platelet Activation
Platelet Aggregation
Prevalence
Smoking
Biological Products

Figure

  • Fig. 1 Main process and events involved in phenotypic flexibility of atherothrombosis.NO; nitric oxide, LDL; low-density lipoprotein.


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