Bioactive Food Compounds in Cardiovascular Disease

Abstract

Cardiovascular diseases (CVDs) remain a major global health burden, driven by modifiable risk factors such as sedentary behavior, hypertension, obesity, smoking, poor diet, and chronic stress. Among the various preventive strategies, dietary modulation through the intake of plant-food-derived bioactive compounds has garnered substantial attention. Bioactive food compounds (BFCs) such as polyphenols, flavonoids, carotenoids, alkaloids, phytosterols, and omega-3 fatty acids exhibit a range of cardioprotective effects including antioxidant, anti-inflammatory, antihypertensive, lipid-lowering, and antithrombotic actions. This chapter highlights the physiological and molecular mechanisms through which these compounds exert their benefits, such as modulating nitric oxide production, improving endothelial function, inhibiting LDL oxidation, and reducing systemic inflammation.