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|Title:||Dietary flavonoids and the development of type 2 diabetes and cardiovascular diseases: Review of recent findings||Authors:||Van Dam, R.M.
|Issue Date:||Feb-2013||Citation:||Van Dam, R.M., Naidoo, N., Landberg, R. (2013-02). Dietary flavonoids and the development of type 2 diabetes and cardiovascular diseases: Review of recent findings. Current Opinion in Lipidology 24 (1) : 25-33. ScholarBank@NUS Repository. https://doi.org/10.1097/MOL.0b013e32835bcdff||Abstract:||PURPOSE OF REVIEW: This review summarizes the results on flavonoid intakes and the development of type 2 diabetes and cardiovascular diseases. RECENT FINDINGS: Recent advances in food composition databases have allowed the evaluation of a more comprehensive range of flavonoids in epidemiological studies. In addition, the number of randomized trials of flavonoid-rich foods has increased rapidly. Results from both cohort studies and randomized trials suggest that anthocyanidins from berries and flavan-3-ols from green tea and cocoa may lower the risk of type 2 diabetes and cardiovascular diseases. Meta-analyses of randomized trials indicate that the strongest evidence exists for a beneficial effect of green tea on LDL-cholesterol and a beneficial effect of flavan-3-ol-rich cocoa on endothelial function and insulin sensitivity. Few randomized trials had a long duration or evaluated pure flavonoid compounds. SUMMARY: Evidence from cohort studies and randomized trials suggest beneficial effects of food sources of anthocyanidins (berries) and flavan-3-ols (green tea and cocoa) on cardiovascular health. These findings need to be confirmed in long-term randomized trials, and evaluation of pure compounds will be important to establish what specific flavonoids and doses are effective. © 2013 Wolters Kluwer Health | Lippincott Williams & Wilkins.||Source Title:||Current Opinion in Lipidology||URI:||http://scholarbank.nus.edu.sg/handle/10635/108844||ISSN:||09579672||DOI:||10.1097/MOL.0b013e32835bcdff|
|Appears in Collections:||Staff Publications|
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