Front Matter -- Bioactive Food as Dietary Interventions for CardiovascularDisease -- Copyright -- Contents -- Preface: Bioactive Food for Cardiovascular Disease -- Contributors -- Chapter 1: Omega-3 Fatty Acids in Prevention of Cardiovascular Disease in Humans: Intervention Trials, Healthy Heart Conce... -- 1. Introduction -- 2. Role of Omega-3 Fatty Acids in CVD -- 2.1. Role of Omega Fatty Acids in Dietary Fat and Vascular Health -- 2.2. Role of Omega-3 Fatty Acids in CVD Prevention -- 2.3. Therapeutic Lifestyle Changes Diet: A Multifaceted Lifestyle Approach to Reduce Risk of CHD -- 2.4. Omega-Fatty-Acid-Rich Functional Foods and CVD Risk -- 2.5. Cardioprotective Effects of Omega-3 Fatty Acids -- 2.6. Who Needs Initial Treatment with Omega-3 Fatty Acid Supplementation? -- 2.7. Safety and Efficacy of Omega Fatty Acid Therapy in Infants, Children, and Adolescents -- 3. Modern View of Omega Fatty Acid Therapy in CVD -- 3.1. National Guidelines -- 3.2. Mechanisms -- 3.3. Clinical Trials to Modify Residual Cardiovascular Risk by LDL Cholesterol Lowering -- 3.3.1. Saturated fatty acids -- 3.3.2. Trans fatty acids -- 3.3.3. Dietary cholesterol -- 3.3.4. Monounsaturated fatty acids -- 3.3.5. Wild foods -- 3.3.6. Supplementation of omega-3 fatty acids in combinatorial therapy -- 4. Healthy Heart Concept: Less-Known Facts on Omega Fatty Acids -- 4.1. Ancient Tribals: Indian Kurichiyas -- 4.2. Australian Tribals -- 4.3. Greenlandic Eskimos -- 4.4. Dietary Fat Intake and Fatty Acid Ratio -- 4.4.1. Columbus concept -- 4.4.2. Oxidative stress and fatty acid ratio -- 5. Guidelines on Omega Fatty Acid in CVD to Physicians, Nurses: Healthy Heart Concept -- 5.1. Omega Fatty Acids in CHD: Treating Beyond LDL-C -- 6. Implications and Futuristic Prospective -- 7. Conclusions -- Acknowledgments -- References.

Chapter 2: Herbal Supplements or Herbs in Heart Disease: History, Herbal Foods, Coronary Heart Disease -- 1. Introduction -- 1.1. Symptoms of Coronary Heart Disease -- 1.2. Biochemical Basis of CHD -- 1.2.1. Acute ischemic heart disease -- 1.2.2. Congestive heart failure -- 1.3. Diagnosis of CHD -- 1.3.1. Acute coronary syndrome -- 1.3.2. Congestive heart failure -- 1.4. Scientific Basis of Herbal Therapy of Heart Disease -- 1.4.1. Herbal supplements that open blood vessels -- 1.4.2. Supplements that strengthen the heart muscle -- 1.4.3. Heart disease and dietary supplements: antioxidants -- 1.4.4. Chinese herbs in reduction of HDL catabolism -- 2. Relation to TG Metabolism -- 3. Herbal Foods: Approved Herbs in Cardiovascular Disease -- 3.1. Garlic: The Most-Studied Herbal Food for the Cardiovascular System -- 3.2. Hawthorn, Gentle Heart Herb -- 3.3. Lemon and Soy, Isoflavanoids -- 3.4. Scutellaria, Panacea -- 3.5. Radix Salviae Miltiorrhizae, Danshen Herbal Extract -- 4. Repertory of Herbs and Their Properties -- 5. Herbs in Human Use -- 6. Cardioprotective Herb Active Components in Human Use Approved by CDC and Regulated by FDA -- 6.1. Biochemical Basis of Herbiceuticals in Cardiac Prevention -- 7. Conclusion -- Acknowledgments -- References -- Chapter 3: Plant Statins and Heart Failure -- 1. Heart Failure -- 2. Statins in the Treatment of HF -- 3. Complementary Medicine in Heart Failure -- 4. Plant Sterols/Stanols (Phytosterols) -- 5. Conclusion -- References -- Chapter 4: Bioactive Nutrients and Cardiovascular Disease -- 1. Bioactive Nutrients -- 1.1. Nuts and Seeds -- 1.1.1. Omega-3 fatty acids -- 1.1.2. Plant sterols and stanols, soy protein and isoflavones -- 1.1.3. Cocoa -- 1.2. Oats -- 1.2.1. Psyllium -- 1.2.2. Garlic -- 1.2.3. Policosanol -- 1.2.4. Tomatoes -- 1.2.5. Onion -- 1.2.6. Antioxidants -- 1.2.7. Other plants.

1.3. Polyphenols and Dietary Flavonoids -- 1.3.1. Tea -- 1.3.2. Coenzyme Q10 -- References -- Chapter 5: Vitamins and Myocardial Infarction in Diabetics -- 1. Introduction -- 2. Patients with Myocardial Infarction and DM Are at Particular Risk -- 3. Importance of OS in Myocardial Infarction -- 3.1. Ischemia, Reperfusion - OS - Myocardial Damage -- 3.2. OS - Endothelial Dysfunction -- 4. Importance of OS in DM -- 5. Antioxidant Effect of Vitamins -- 5.1. Vitamin C -- 5.2. Vitamin E -- 5.3. Interaction of Vitamins C and E and Their Antioxidant Effect -- 5.4. Effect of Vitamins C and E in AMI Patients -- 5.5. Effect of Vitamins C and E in Diabetic Patients -- 5.6. Special Role of Vitamins C and E in Patients with Myocardial Infarction and DM Treated by Reperfusion -- 5.7. Mode of Administration of Vitamins C and E and Their Clinical Effectiveness -- 6. Summary -- References -- Chapter 6: Cardioprotective Nutrients -- 1. Introduction -- 2. Cardioprotective Nutrients -- 2.1. Antioxidant Vitamins and Polyphenolics -- 2.1.1. Ascorbate (vitamin C) and cardiovascular health -- 2.1.2. Flavonoids: Quercetin dihydrate and OPC flavonoids -- 2.1.3. B complex vitamins -- 2.1.4. Carotenoids -- 2.1.5. Vitamin D3 -- 2.1.6. Vitamin E -- 2.2. Intermediates and Cofactors -- 2.2.1. Alpha lipoic acid -- 2.2.2. Coenzyme Q10 -- 2.2.3. Omega-3 Fatty Acids -- 2.2.4. Omega-3 fatty acids from fish oil -- 2.2.5. Omega-3 fatty acids from flax -- 2.3. Minerals and Trace Minerals -- 2.3.1. Magnesium and choline citrate -- 2.3.2. Selenomethionine -- 2.4. Amino Acids -- 2.4.1. Glutamine and Arginine -- 2.4.2. S-adenosylmethionine and methionine -- 2.4.3. Carnitine fumarate and GABA -- 2.5. Food Constituents and Botanicals -- 2.5.1. Prebiotic fiber -- 2.5.2. Catechins in green tea -- 2.5.3. GGOBE (Ginger, Garlic, Onions, Brassica, and Eggs) -- 3. Conclusion -- References.

Relevant Websites -- Chapter 7: Fruit and Vegetable Consumption and Risk of Noncommunicable Diseases -- 1. Introduction -- 2. FV and CVD -- 2.1. FV and Acute Coronary Syndrome -- 2.2. FV and Stroke -- 3. FV and Diabetes Mellitus -- 4. FV and MetS -- 5. FV and Hypertension -- 6. FV and Obesity -- 7. FV and Bone Mineral Status -- 8. FV and Cancer -- 8.1. FV and Endometrial Cancer -- 8.2. FV and Bladder Cancer -- 8.3. FV and Breast Cancer -- 8.4. FV and Gastric Cancer -- 8.5. FV and Colorectal Cancer -- 8.6. FV and Prostate Health -- 9. Prevention of Noncommunicable Disease by FV Intake -- 9.1. Dietary Chemopreventive Agents -- 9.2. Carotenoids -- 9.3. Flavonoids -- 9.4. Implications to Increase FV Intake -- 10. Conclusion -- References -- Relevant Websites -- Chapter 8: Diet and Homocysteinemia: A Role in Cardiovascular Disease? -- 1. Introduction -- 2. Homocysteine -- 2.1. Biochemistry -- 2.2. Metabolism -- 2.2.1. Factors Regulating Hcy Metabolism -- 3. Homocysteinemia -- 3.1. Causes of HCA -- 3.1.1. Primary or Genetic HCA -- 3.1.2. Secondary or Acquired HCA -- 3.1.2.1 Diet -- 3.1.2.2 Demographic factors -- 3.1.2.3 Lifestyle -- 3.1.2.4 Clinical conditions and drugs -- 3.2. Detection of HCA -- 3.3. Homocysteinemia and Cardiovascular Disease -- 3.4. Mechanism of Hcy-Induced CVDs -- 3.5. Diet, its Bioactive Components and Effects on HCA -- 3.5.1. Dietary Habits -- 3.5.2. Dietary Modifications -- 3.5.3. Vitamin Supplementation/Food Fortification -- 3.6. Diet, HCA, and CVD Risk: Current Scenario -- 4. Future Perspectives -- References -- Chapter 9: Phytosterols and Cardiovascular Disease -- 1. Introduction -- 2. Phytosterols in the Diet -- 3. Plasma Phytosterols and CVD -- 4. Phytosterol Mechanism of Action -- 5. Physical Factors Affecting Phytosterol LDL Lowering -- 6. Biological Factors Affecting Response to Phytosterols.

7. Phytosterols and Pharmaceutical Cholesterol Lowering Therapies -- 8. Phytosterols, MetS, and Diabetes -- 9. Phytosterols and Triglyceride Lowering -- 10. Phytosterols and CVD Risk Reduction -- 11. Conclusion -- 12. Summary Points -- Glossary -- References -- Chapter 10: Taurine Effects on Arterial Pressure Control -- 1. An Overview of Arterial Pressure Control -- 2. Physiology of Taurine -- 3. Taurine and Perinatal Development -- 4. Taurine and the Heart -- 5. Taurine and the Autonomic Nervous System -- 6. Perinatal Taurine and Arterial Pressure Control -- 7. Adult Taurine Exposure and Hypertension -- 8. Taurine and the Kidney -- 9. Summary -- References -- Chapter 11: Fish Consumption and Risk of Cardiovascular Disease - Part 1 -- 1. Introduction -- 2. All-Cause Mortality -- 3. Coronary Heart Disease Mortality -- 4. Coronary Heart Disease Prevention -- References -- Relevant Websites -- Chapter 12: Fish Consumption and Risk of Cardiovascular Disease - Part 2 -- 1. Heart Failure - Left Ventricular Systolic Dysfunction -- 2. Stroke Prevention -- 3. Pathophysiological Mechanisms -- 3.1. Cardiovascular Disease Risk Factors -- 4. Methodological Problems -- 5. Fish Contaminants -- 5.1. Methylmercury -- 5.2. Polychlorinated Biphenyls -- 6. Dietary Guidelines -- 7. Conclusion -- References -- Relevant Websites -- Chapter 13: Quercetin and Its Metabolites in Heart Health -- 1. Quercetin: Chemistry and Bioavailability -- 2. Cardiovascular Disease and Quercetin -- 2.1. Atherosclerosis -- 2.1.1. LDL oxidation -- 2.2. Vascular Relaxation -- 2.3. Antiplatelet Activity -- 2.4. Hypertension -- 2.5. Myocardial Ischemia/Reperfusion -- 2.6. Cardiac Hypertrophy -- 3. Safety of Quercetin -- Glossary -- References -- Further Reading -- Chapter 14: Vitamin K, Coronary Calcification and Risk of Cardiovascular Disease -- 1. Vitamin K.

2. Vitamin K and Arterial Calcification.