Apple polyphenols in the prevention of cardiovascular disease

Currently, cardiovascular disease is a major cause of disability and premature death throughout the world, with pathogenesis in which multiple fixed (age, gender, genotype, menopausal status) and modifiable factors (diet, exercise, stress, smoking and ethanol consumption) are involved. Among the modifiable lifestyle-related factors the main role is played by the diet. Epidemiological studies indicate that high dietary intake of plant foods, mainly fruits and vegetables, has a significant impact on the reduced risk of cardiovascular diseases developing. Apples are the most frequently consumed fruits and a rich source of polyphenols and fiber. In this paper we discussed the content and composition of apple polyphenol, and also their absorption and bioavailability in the body. We presented in vitro and in vivo studies which show a significant relationship between frequent consumption of apples and a decreased risk of cardiovascular diseases by modifying lipid metabolism, modulation of enterohepatic cycling, regulation of the composition and activity of intestinal microflora, impact on vascular function and blood pressure and inflammatory processes in the body.