Food and dietetic products and coronary heart disease
Hrana i dijetetski proizvodi i ishemijska bolest srca
Abstract
Coronary heart disease is today one of the main causes of mortality and morbidity and some of risk factors can be lowered or eliminated by dietary intervention. Food constituents that present risk factors for coronary heart disease are saturated fats, trans-fatty acids and cholesterol, while components with protective effect include unsaturated fatty acids, phytosterols and stanols, soya proteins, soluble dietary fibres, some vitamins and minerals and other bioactive compounds such as flavonoids and resveratrol from red vine. Many of these components are available as specially formulated functional foods, as well as in concentrated form in food supplements.
Ishemijska bolest srca je danas jedan od glavnih uzroka mortaliteta i morbiditeta, a neki od mnogobrojnih faktora rizika se mogu smanjiti ili eliminisati promenom načina ishrane. Sastojci hrane čiji povećan unos predstavlja faktor rizika za ishemijsku bolest srca su: zasićene masti, trans-masne kiseline i holesterol, a u sastojke sa protektivnim dejstvom spadaju nezasićene masne kiseline, fitosteroli i stanoli, proteini soje, rastvorljiva dijetna vakna, neki vitamini i minerali i bioaktivna jedinjenja kao što su flavonoidi i rezveratrol iz crnog vina. Pored konvencionalne hrane, neki od ovih sastojaka dostupni su kao sastojci posebno pripremljenih funkcionalnih namirnica i u koncentrovanom obliku kao dijetetski suplementi.
Keywords:
coronary heart disease / fatty acids / phytosterols / dietary fibre / ishemijska bolest srca / masne kiseline / fitosteroli / dijetna vlaknaSource:
Arhiv za farmaciju, 2008, 58, 5-6, 443-453Publisher:
- Savez farmaceutskih udruženja Srbije, Beograd
Collections
Institution/Community
PharmacyTY - JOUR AU - Stanković, Ivan AU - Miletić, Ivanka AU - Đorđević, Brižita PY - 2008 UR - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1135 AB - Coronary heart disease is today one of the main causes of mortality and morbidity and some of risk factors can be lowered or eliminated by dietary intervention. Food constituents that present risk factors for coronary heart disease are saturated fats, trans-fatty acids and cholesterol, while components with protective effect include unsaturated fatty acids, phytosterols and stanols, soya proteins, soluble dietary fibres, some vitamins and minerals and other bioactive compounds such as flavonoids and resveratrol from red vine. Many of these components are available as specially formulated functional foods, as well as in concentrated form in food supplements. AB - Ishemijska bolest srca je danas jedan od glavnih uzroka mortaliteta i morbiditeta, a neki od mnogobrojnih faktora rizika se mogu smanjiti ili eliminisati promenom načina ishrane. Sastojci hrane čiji povećan unos predstavlja faktor rizika za ishemijsku bolest srca su: zasićene masti, trans-masne kiseline i holesterol, a u sastojke sa protektivnim dejstvom spadaju nezasićene masne kiseline, fitosteroli i stanoli, proteini soje, rastvorljiva dijetna vakna, neki vitamini i minerali i bioaktivna jedinjenja kao što su flavonoidi i rezveratrol iz crnog vina. Pored konvencionalne hrane, neki od ovih sastojaka dostupni su kao sastojci posebno pripremljenih funkcionalnih namirnica i u koncentrovanom obliku kao dijetetski suplementi. PB - Savez farmaceutskih udruženja Srbije, Beograd T2 - Arhiv za farmaciju T1 - Food and dietetic products and coronary heart disease T1 - Hrana i dijetetski proizvodi i ishemijska bolest srca VL - 58 IS - 5-6 SP - 443 EP - 453 UR - https://hdl.handle.net/21.15107/rcub_farfar_1135 ER -
@article{ author = "Stanković, Ivan and Miletić, Ivanka and Đorđević, Brižita", year = "2008", abstract = "Coronary heart disease is today one of the main causes of mortality and morbidity and some of risk factors can be lowered or eliminated by dietary intervention. Food constituents that present risk factors for coronary heart disease are saturated fats, trans-fatty acids and cholesterol, while components with protective effect include unsaturated fatty acids, phytosterols and stanols, soya proteins, soluble dietary fibres, some vitamins and minerals and other bioactive compounds such as flavonoids and resveratrol from red vine. Many of these components are available as specially formulated functional foods, as well as in concentrated form in food supplements., Ishemijska bolest srca je danas jedan od glavnih uzroka mortaliteta i morbiditeta, a neki od mnogobrojnih faktora rizika se mogu smanjiti ili eliminisati promenom načina ishrane. Sastojci hrane čiji povećan unos predstavlja faktor rizika za ishemijsku bolest srca su: zasićene masti, trans-masne kiseline i holesterol, a u sastojke sa protektivnim dejstvom spadaju nezasićene masne kiseline, fitosteroli i stanoli, proteini soje, rastvorljiva dijetna vakna, neki vitamini i minerali i bioaktivna jedinjenja kao što su flavonoidi i rezveratrol iz crnog vina. Pored konvencionalne hrane, neki od ovih sastojaka dostupni su kao sastojci posebno pripremljenih funkcionalnih namirnica i u koncentrovanom obliku kao dijetetski suplementi.", publisher = "Savez farmaceutskih udruženja Srbije, Beograd", journal = "Arhiv za farmaciju", title = "Food and dietetic products and coronary heart disease, Hrana i dijetetski proizvodi i ishemijska bolest srca", volume = "58", number = "5-6", pages = "443-453", url = "https://hdl.handle.net/21.15107/rcub_farfar_1135" }
Stanković, I., Miletić, I.,& Đorđević, B.. (2008). Food and dietetic products and coronary heart disease. in Arhiv za farmaciju Savez farmaceutskih udruženja Srbije, Beograd., 58(5-6), 443-453. https://hdl.handle.net/21.15107/rcub_farfar_1135
Stanković I, Miletić I, Đorđević B. Food and dietetic products and coronary heart disease. in Arhiv za farmaciju. 2008;58(5-6):443-453. https://hdl.handle.net/21.15107/rcub_farfar_1135 .
Stanković, Ivan, Miletić, Ivanka, Đorđević, Brižita, "Food and dietetic products and coronary heart disease" in Arhiv za farmaciju, 58, no. 5-6 (2008):443-453, https://hdl.handle.net/21.15107/rcub_farfar_1135 .