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Cardiovascular diseases remain the leading cause of mortality globally, driving intense research into effective preventative and therapeutic options. A recent study by biologist Mateu Anguera Tejedor has unveiled the potential of bioactive compounds from Mediterranean plants in reducing the risk of heart disease, providing new hope for natural treatments in cardiovascular care.
During the 2023/24 academic year, Anguera Tejedor, under the guidance of René Delgado, a lecturer at the University of Barcelona, explored the therapeutic benefits of selected Mediterranean plants in his Biology degree project at the Autonomous University of Barcelona (UAB). The research, published in Food Bioscience, reviews existing preclinical and clinical evidence on the cardiovascular benefits of bioactive compounds found in these plants.
The study highlights six prominent Mediterranean plants and their key active ingredients that could help prevent or treat cardiovascular diseases such as atherosclerosis, hypertension, and heart attacks. These plants—garlic, hawthorn, saffron, olive, rosemary, and grapevine—are integral to the Mediterranean diet and are rich in compounds with antioxidant, anti-inflammatory, and vasodilatory effects.
Among the species analyzed, the study identified several key bioactive compounds:
- Garlic (Allium sativum) contains diallyl trisulfide, allicin, and S-allyl cysteine, known for their cardiovascular benefits.
- Hawthorn (Crataegus monogyna) offers quercetin, apigenin, and chlorogenic acid, compounds with proven vascular protective properties.
- Saffron (Crocus sativus) is rich in crocin and safranal, which show promise in improving heart health.
- Olive (Olea europaea), known for its rich content of oleic acid, oleuropein, and hydroxytyrosol, plays a crucial role in reducing cardiovascular risk.
- Rosemary (Salvia rosmarinus) provides rosmarinic acid and carnosic acid, which can help protect the heart.
- Grapevine (Vitis vinifera) is abundant in resveratrol, a compound linked to reduced heart disease risk.
These bioactive compounds have been found to regulate lipid metabolism, reduce inflammation, and support vascular health, which are critical factors in the prevention of atherosclerosis and other cardiovascular conditions. The research emphasizes their potential to reduce the risk of heart attacks and strokes, suggesting a promising future for these natural extracts in heart disease prevention.
The study also acknowledges the challenges and gaps in the current body of knowledge. Despite the promising results, the combined effects of these plant extracts—when consumed as part of the Mediterranean diet—need further exploration. The research team highlighted the “matrix effect,” where the interaction between dietary components could alter the effectiveness of each extract, either enhancing or diminishing their individual benefits.
One of the key recommendations from the study is the need for more rigorous preclinical and clinical research to assess the long-term safety and efficacy of these compounds, especially when consumed together. The review also stresses the importance of standardized protocols to evaluate these compounds in controlled clinical settings, helping to ensure their safety and therapeutic potential.
Despite the promising outlook, the study reminds us that the label of “natural” does not guarantee safety. Researchers caution that comprehensive pharmacokinetic, toxicological, and clinical studies are necessary to compare the effects of these natural compounds with existing pharmaceutical treatments.
The findings provide a valuable reference for future research and underscore the growing interest in natural remedies as potential alternatives or complements to conventional pharmaceutical treatments for heart disease.
For more information, see the full study: Anguera-Tejedor, M. et al., Exploring the therapeutic potential of bioactive compounds from selected plant extracts of Mediterranean diet constituents for cardiovascular diseases: A review of mechanisms of action, clinical evidence, and adverse effects, Food Bioscience (2024). DOI: 10.1016/j.fbio.2024.105487.
Provided by Autonomous University of Barcelona
