Can the consumption of Seeds, Leaves and Fruit Peels avoid the risk factors for Cardiovascular Disorders?

Flavia Maria Vasques Farinazzi-Machado


Changes in the feeding pattern of the population have recently led to a greater occurrence of
cardiovascular risk factors that contribute to a high rate of morbidity and mortality worldwide. The
presence of beneficial bioactive compounds in fruits and processed sub-products have proven to have
a negative association with risk factors, such as blood pressure reduction, plasmatic lipoproteins control
and increased resistance of LDL-c to oxidation, in addition to glycemic control and antioxidant effects.
The aim of this review is to show that several studies have demonstrated many different chemical
compounds in seeds, leaves and fruit peels, including their metabolic and physiologic effects on the risk
factors of cardiovascular diseases. We reviewed the relevant literature by searching English-language
publications in Pubmed, Google Scholar, Scielo and Lilacs, and references from relevant articles
published since 2010, especially in the last five years. Eighty-seven relevant articles were included.


phytochemicals, antioxidants, fruit, plants

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