Polyphenols and CVD « BACCHUS

Polyphenols and CVD


Potent inhibition of VEGFR-2 activation by tight binding of green tea epigallocatechin gallate and apple procyanidins to VEGF: Relevance to angiogenesis

Christina W. A. Moyle and colleagues from the Institute of Food Research (IFR, UK) have demonstrate for the first time that VEGF is a key molecular target for specific polyphenols found in tea, apples and…read more


Inhibition of VEGF Signaling by Polyphenols in Relation to Atherosclerosis and Cardiovascular Disease in Recent Advances in Polyphenol Research

Rebecca Edwards and Paul Kroon with colleagues from the Institute of Food Research (UK) have reviewed the literature describing the potential for polyphenols to influence atherosclerosis… read more

Chocolate Image

The cardiovascular benefits of dark chocolate

Asimina Kerimi and Gary Williamson from the University of Leeds (UK) have found that human intervention studies analysing chocolate consumption are complicated by metabolic dysfunction amongst participants and limited molecular knowledge of flavanols. Their review concluded that future research on chocolate should focus on the effects of individual components on human health … read more


Molecular structure-function relationship of dietary polyphenols for inhibiting VEGF-induced VEGFR-2

The Polyphenols and Health Group, led by Dr Paul Kroon, from the Institute of Food Research (UK), and Ana Cerezo from Nutrición y Bromatología, Facultad de Farmacia (Universidad de Sevilla, ES) have shown that some polyphenols bind directly with vascular endothelial growth factor (VEGF), which inhibits atherosclerosis and, therefore, progression of cardiovascular disease (CVD) … read more