Next Article in Journal
Short-Term Effects of Healthy Eating Pattern Cycling on Cardiovascular Disease Risk Factors: Pooled Results from Two Randomized Controlled Trials
Next Article in Special Issue
Alcohol Pattern Consumption Differently Affects the Efficiency of Macrophage Reverse Cholesterol Transport in Vivo
Previous Article in Journal
Therapeutic Microbiology: The Role of Bifidobacterium breve as Food Supplement for the Prevention/Treatment of Paediatric Diseases
Previous Article in Special Issue
Influence of Bioactive Nutrients on the Atherosclerotic Process: A Review
Article Menu
Issue 11 (November) cover image

Export Article

Open AccessReview

Spices and Atherosclerosis

Graduate Institute of Life Sciences, National Defense Medical Center, Taipei 11490, Taiwan
Division of Cardiology, Department of Medicine, Tri-Service General Hospital, National Defense Medical Center, Taipei 11490, Taiwan
Institute of Cellular and System Medicine, National Health Research Institute, Zhunan 35053, Taiwan
Division of Allergy, Immunology and Rheumatology, Department of Internal Medicine, Chang Gung Memorial Hospital, Chang Gung University, Tao-Yuan 33305, Taiwan
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Nutrients 2018, 10(11), 1724;
Received: 24 October 2018 / Revised: 6 November 2018 / Accepted: 7 November 2018 / Published: 10 November 2018
(This article belongs to the Special Issue Nutrients and Atherosclerosis)
PDF [918 KB, uploaded 12 November 2018]
  |     |  


Cardiovascular disease is one of the leading causes of death and disability in the world. Atherosclerosis, characterized by lipid accumulation and chronic inflammation in the vessel wall, is the main feature of cardiovascular disease. Although the amounts of fruits and vegetables present in the diets vary by country, diets, worldwide, contain large amounts of spices; this may have positive or negative effects on the initiation and development of atherosclerosis. In this review, we focused on the potential protective effects of specific nutrients from spices, such as pepper, ginger, garlic, onion, cinnamon and chili, in atherosclerosis and atherosclerotic cardiovascular disease. The mechanisms, epidemiological analysis, and clinical studies focusing on a variety of spices are covered in this review. Based on the integrated information, we aimed to raise specific recommendations for people with different dietary styles for the prevention of atherosclerotic cardiovascular disease through dietary habit adjustments. View Full-Text
Keywords: atherosclerosis; atherosclerotic cardiovascular disease; spices; nutrients atherosclerosis; atherosclerotic cardiovascular disease; spices; nutrients

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

Share & Cite This Article

MDPI and ACS Style

Tsui, P.-F.; Lin, C.-S.; Ho, L.-J.; Lai, J.-H. Spices and Atherosclerosis. Nutrients 2018, 10, 1724.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Nutrients EISSN 2072-6643 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top