Revolutionary Approaches in Food Science, Technology and Processing
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Antioxidants on Coronary Artery Disease

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  • Md S Alieozaman,
  • Megha Roy
Md S Alieozaman
Department of Food and Nutrition, Swami Vivekananda University, Barrackpore, W.B., India
Megha Roy
Department of Food and Nutrition, Swami Vivekananda University, Barrackpore, W.B., India

Published 2025-11-29

Keywords

  • Coronary artery disease,
  • Antioxidants,
  • Vitamins,
  • Polyphenols,
  • Carotenoids

How to Cite

Alieozaman, Md S, and Megha Roy. “Antioxidants on Coronary Artery Disease”. Swami Vivekananda University Press, Nov. 2025, pp. 79-88, https://swamivivekanandauniversitypress.com/index.php/svup/article/view/105.
Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Abstract

Coronary artery disease (CAD) is a leading cause of increasing worldwide mortality rates. CAD is generally caused by oxidative stress and inflammation that result in endothelial dysfunction and Atherosclerosis. Both endogenous and exogenous antioxidants are crucial in reducing oxidative damage by neutralizing the free radicals and reducing lipid oxidation. This review paper helps understand the antioxidants’ mechanisms influencing CAD progression and management. This paper mainly focuses on dietary and pharmacological antioxidants, like vitamins C and E, polyphenols, and carotenoids. Also, it evaluates the research studies and clinical tests, to highlight the potential benefits and limitations of antioxidant therapy in CAD management. The effectiveness of antioxidants can vary, and some studies suggest that excessive intake of certain antioxidants, like beta-carotene, may have negative effects on the heart.

DOI - https://doi.org/10.65525/SVUP.9788198800428.2025.79-88

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