Cardiovascular diseases (CVDs) constitute the major cause of death worldwide, claiming nearly 18 million lives each year. Multiple foods and nutraceuticals have been proven to reduce the risk of cardiovascular disease. Research connecting healthful benefits of food with the prevention and treatment of a diverse range of ailments is on the rise. This new book, Nutraceuticals in Cardiac Health Management, offers an informative update on the most recent scientific evidence addressing the use of nutraceuticals in the prevention and management of heart disease.

The book demonstrates various nutraceutical components used in the management and prevention of cardiovascular disease and hypertension in human beings. It summarizes the various functional foods that are involved in preventing the risk of CVDs, the mechanisms of the bioactive components that lower the risk of chronic illnesses, as well as the dietary patterns that are involved in the prevention of CVDs. It also covers specific nutraceuticals, including probiotics, dietary fibers, garlic, green tea, vitamins, tomatoes and other lycopene-rich fruits and vegetables, dietary supplements, bee products, and more. In addition, it focuses on detailing the endothelial effects of marine- and plant-derived omega-3 fatty acids and marine-derived natural flavonoids in hypertension and CVDs.

Providing unique and comprehensive coverage of nutraceuticals for CVDs and hypertension, this book will be highly educational for students, healthcare professionals, nutritionists, scientists, and all those involved in this field of study.