Cardiovascular Disease Biomarkers in Clinical Use and Their Modulation by Functional Foods

Abstract

Biomarkers are conventionally defined as “biological molecules that represent health and disease states.” Type 2 diabetes, dyslipidemia, and hypertension are strong risk factors for cardiovascular disease (CVD), a leading cause of morbidity and mortality worldwide. Consequently, biomarkers reflecting blood glucose, conventional lipid profiles, blood pressure, and inflammation (e.g., C-reactive protein (CRP)), that are routinely used in clinical practice, are effective in predicting CVD. Functional foods, particularly berries, cocoa, and tea have been shown to lower blood glucose and improve insulin sensitivity in some studies, and in most they have beneficial effects on conventional lipids. Soy as a functional food in adults has been associated with lowering of total and LDL cholesterol levels. Emerging evidence supports the role of fruits and vegetables, cocoa, and tea in decreasing CRP, though we did not observe such effects following supplementation of berries and tea in adults with “prediabetes.” Consistent observations support the antihypertensive effects of berries, cocoa, and tea in adults with “prediabetes” or advanced CVD. Dietary bioactive compounds, especially polyphenols, have been shown to mediate biological mechanisms that lead to the modulation of clinical biomarkers. Thus, selected functional foods that are commonly consumed in the daily diet hold promise for CVD and can lower levels of biomarkers associated with disease progression.