國家衛生研究院 NHRI:Item 3990099045/11514
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    Please use this identifier to cite or link to this item: http://ir.nhri.org.tw/handle/3990099045/11514


    Title: Spices and Atherosclerosis
    Authors: Tsui, PF;Lin, CS;Ho, LJ;Lai, JH
    Contributors: Institute of Cellular and Systems Medicine
    Abstract: Cardiovascular disease is one of the leading causes of death and disability in the world. Atherosclerosis, characterized by lipid accumulation and chronic inflammation in the vessel wall, is the main feature of cardiovascular disease. Although the amounts of fruits and vegetables present in the diets vary by country, diets, worldwide, contain large amounts of spices; this may have positive or negative effects on the initiation and development of atherosclerosis. In this review, we focused on the potential protective effects of specific nutrients from spices, such as pepper, ginger, garlic, onion, cinnamon and chili, in atherosclerosis and atherosclerotic cardiovascular disease. The mechanisms, epidemiological analysis, and clinical studies focusing on a variety of spices are covered in this review. Based on the integrated information, we aimed to raise specific recommendations for people with different dietary styles for the prevention of atherosclerotic cardiovascular disease through dietary habit adjustments.
    Date: 2018-11-10
    Relation: Nutrients. 2018 Nov 10;10(11):Article number 1724.
    Link to: http://dx.doi.org/10.3390/nu10111724
    JIF/Ranking 2023: http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=NHRI&SrcApp=NHRI_IR&KeyISSN=2072-6643&DestApp=IC2JCR
    Cited Times(WOS): https://www.webofscience.com/wos/woscc/full-record/WOS:000451547700162
    Cited Times(Scopus): https://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85056548307
    Appears in Collections:[Ling-Jun Ho] Periodical Articles

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