11. The Cardiovascular System

  1. Dr Susan A Lanham-New3,
  2. Professor Ian A Macdonald4 and
  3. Associate Professor Helen M Roche5
  1. Professor Gabriele Riccardi1,
  2. Associate Professor Angela A Rivellese1 and
  3. Professor Christine M Williams2

Published Online: 16 MAR 2011

DOI: 10.1002/9781444327779.ch11

Nutrition and Metabolism, Second Edition

Nutrition and Metabolism, Second Edition

How to Cite

Riccardi, G., Rivellese, A. A. and Williams, C. M. (2010) The Cardiovascular System, in Nutrition and Metabolism, Second Edition (eds S. A. Lanham-New, I. A. Macdonald and H. M. Roche), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444327779.ch11

Editor Information

  1. 3

    University of Surrey, UK

  2. 4

    University of Nottingham, UK

  3. 5

    University College Dublin, Ireland

Author Information

  1. 1

    University of Naples Federico II, Italy

  2. 2

    University of Reading, UK

Publication History

  1. Published Online: 16 MAR 2011
  2. Published Print: 19 NOV 2010

ISBN Information

Print ISBN: 9781405168083

Online ISBN: 9781444327779

SEARCH

Keywords:

  • cardiovascular system;
  • cardiovascular system pathophysiological aspects - modifying risk factors for cardiovascular disease (CVD);
  • low-density lipoprotein metabolism - and high-density lipoprotein metabolism;
  • major steps, in reverse cholesterol transport;
  • very low-density lipoprotein - and chylomicron metabolism;
  • exogenous pathway - and dietary TAG;
  • blood pressure, force causing - blood flow through arteries and capillaries;
  • cardiovascular disease pathogenesis;
  • dietary components and plasma lipid effect;
  • dietary factor effects - on coagulation and fibrinolysis

Summary

This chapter contains sections titled:

  • Introduction

  • Factors involved in a healthy vascular system

  • Pathogenesis of cardiovascular disease

  • Risk factors for cardiovascular disease

  • Dietary components and their effect on plasma lipids

  • Diet and blood pressure

  • Effects of dietary factors on coagulation and fibrinolysis

  • Homocysteine

  • Diet and antioxidant function

  • Insulin sensitivity

  • Perspectives on the future

  • Further reading