The Model for Evaluation on Blood Flow of Functional Food in Human Intervention Study

Yeni Lim; Oran Kwon; Ji Yeon Kim

doi:10.12997/jla.2018.7.2.88

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Lim, Kwon, and Kim: The Model for Evaluation on Blood Flow of Functional Food in Human Intervention Study

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Journal of Lipid and Atherosclerosis 2018; 7(2): 88-97.

Published online: 24 December 2018

DOI: https://doi.org/10.12997/jla.2018.7.2.88

The Model for Evaluation on Blood Flow of Functional Food in Human Intervention Study

Yeni Lim¹, Oran Kwon¹, Ji Yeon Kim²

¹Department of Nutritional Science and Food Management, Ewha Womans University, Seoul, Korea.

²Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, Korea.

Correspondence to Ji Yeon Kim. Department of Food Science and Technology, Seoul National University of Science and Technology, 232 Gongneung-ro, Nowon-gu, Seoul 01811, Korea. jiyeonk@seoultech.ac.kr

Received 9 November 2018 Revised 17 December 2018 Accepted 18 December 2018

The Korean Society of Lipid and Atherosclerosis

(open-access):

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (https://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The prevalence of atherothrombotic disease continues to rise, presenting an increasing number of challenges to modern society and creating interest in functional foods. Platelet activation, adhesion, and aggregation at vascular endothelial disruption sites are key events in atherothrombotic disease. Physiological challenges such as hyperlipidemia, obesity, and cigarette smoking are associated with vascular changes underlying platelet aggregation and inflammatory processes. However, it is difficult to determine the beneficial response of functional foods in healthy subjects. To address this problem, challenge models and high-risk models related to smokers, obesity, and dyslipidemia are proposed as sensitive measures to evaluate the effects of functional foods in healthy subjects. In this review, we construct a model to evaluate the effects of functional food such as natural products on blood flow based on a human intervention study.

Keywords: Atherosclerosis, Blood circulation, Blood vessels, Platelets, Dyslipidemias

Figures and Tables

Fig. 1

Main process and events involved in phenotypic flexibility of atherothrombosis.NO; nitric oxide, LDL; low-density lipoprotein.

Notes

^Funding This study was supported by the Ministry of Science, ICT, and Future Planning through the National Research Foundation of Korea (NRF-2012M3A9C4048761).

^{Conflict to Interest} The authors have no conflicts of interest to declare.

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