Functional foods to counterbalance low-grade inflammation and oxidative stress in cardiovascular diseases: a multilayered strategy combining food and health sciences

Functional foods (FF) have been studied for various physiologically relevant conditions, especially diet-related chronic diseases, such as type-2 diabetes, hypercholesterolaemia and cardiovascular diseases (CVD). In CVD, low-grade sterile inflammation and oxidative/nitrosative stress are at stake and should be mitigated using different approaches, such as the chronic use of medications and radical changes in life/eating habits. Considering the well-known relationship between oxidative stress/ inflammation and CVDs, this paper describes how the development of FF destined to target CVDs should be considered in light of the inflammation and oxidative cascades in vivo. The main target is to counterbalance the effects of oxidation and sustained inflammation by regulating the secretion of pro- and anti-inflammatory markers and enhancing endogenous protection systems that will ultimately retard the onset and progression of CVDs. Finally, a multilayered connection between food and health science is highlighted considering the FF context.