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Functional Foods in Hypertension: Functional Foods in Cardiovascular Diseases
Abstract
Functional foods contain bioactive compounds which are endowed with remarkable biologically significant properties. These compounds have corrective and preventive potential for diseases affecting cardiovascular system, endocrine system, nervous system, alimentary canal by virtue of their capability to influence bio-macromolecules in the cells. Clinical evidence augments the anti-oxidant, anti-atherogenic, anti-ageing, cardio-protective and immune system modulatory role of the functional foods. However, additional research is necessitated to uncover concerns regarding optimal dose, duration, pharmaco-therapeutics and adverse effects of active compounds in relation to the public health.
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