Minor dietary factors in relation to coronary heart disease - Flavonoids, isoflavones and boron

Abstract

Flavonoids are potent inhibitors of the oxidative modification of low-density lipoprotein (LDL), and foods containing these compounds have been shown to be negatively associated with coronary heart disease (CHD). Flavonoids reduce the formation of free radicals and protect or regenerate other antioxidants; or alternatively, they chelate divalent metal ions. Isoflavones may act in a manner similar to estrogen in that they lower LDL and in this way confer protection against CHD. Less is known about other minor dietary constituents, such as boron, which is widespread in fruits and vegetables. Boron may have an impact on CHD by inducing small increases in the concentration of plasma estrogen.