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Bioscience Research
Print ISSN: 1811-9506 Online ISSN: 2218-3973
Journal by Innovative Scientific Information & Services Network
REVIEW ARTICLE BIOSCIENCE RESEARCH, 2021 18(4): 2749-2758. OPEN ACCESS
Red color foods for heart health: A comprehensive
Review
Tabussam Tufail1, Khadija Riaz1, Huma Bader Ul Ain1, Muhammad Imran1, Ibad
Javed 2, Khadija Rubab2, Hira Siddiqui2, Tara Khursheed1, Madiha Jaffar1, Faiza
Ifthikar1, Maria Amjad1, Rimsha Shahid1, Palwasha Khalil2 and Sara Masood1*
1University Institute of Diet & Nutrition Sciences, Faculty of Health Sciences, University of Lahore, Lahore-Pakistan
2Department of Nutrition, Rehman Medical Institute Peshawar, Pakistan
*Correspondence: sarah.13494@gmail.com Received 02-05-2021, Revised: 22-10-2021, Accepted: 25-10-2021 e-Published:
29-10-2021
Red foods and their effect on human health are both helpful and positive. Since they include essential
nutrients and phytochemicals that can prevent risk factors for chronic diseases including CVD, diabetes,
obesity, certain cancers, inflammation and stroke. Fruits and vegetables play an important role in human
health. Natural red pigments found in fruits and vegetables are carotenoids (especially lycopene),
anthocyanin and beta cyanine. Lycopene has a variety of beneficial cardiovascular effects, including
antioxidant, anti-inflammatory, anti-atherogenic, cardio-protective, anti-platelet, endothelial function
enhancement, metabolic profile, and regulation of blood pressure. Results of sweet fruits as wellness
promoters, especially antimicrobial, cell strengthening, anti -diabetic, anticancer, hostile to neuro-
degeneration, attenuating and cardiovascular effects are described in this study. Strawberries are low
energy and delicious foods, also a rich source of vitamin C. In addition to strawberries contain numerous
bioactive phytochemicals and vital nutrients. Pomegranate counteracts diabetes, dental disease, male
erection, rupture, bacterial contamination, anti-infection obstruction and skin damage caused by shine. A
large amount of potassium is found in watermelon, which helps combat heart disease and protects heart
health. It typically refers to one of three forms of heart disease prevention when heart experts speak
about prevention: secondary, primary and primordial prevention. These measures can prevent a severe
stroke or heart attack, stop heart disease progression, and prevent early death. Primary prevention
attempts to prevent a person at risk of heart disease from experiencing a first heart attack or stroke that
involves surgery or angioplasty, or from developing another type of heart disease.
Keywords: Cardiovascular diseases, Diet, Lycopene, Anthocyanin’s, Knowledge, Prevention, Intervention
INTRODUCTION
CVD stays directed to by messiness of the
center and veins and combines coronary malady
(CHD), vessel upset, fringe course upset,
rheumatic coronary malady, and inherent
coronary malady. Atherosclerosis is an everlasting
challenging illness conveyed about burst or
disintegration, which stimulates intense
development of platelet-rich thrombus that
prevents or blocks the lumen of the blood vessel
halfway and induces CVD clinical occasions, for
example, cerebrovascular mishap or insecure
angina, myocardial localized necrosis. Conduct
hazard factors e.g physical inertia, smoking and
undesirable eating schedule for the cause of CVD.
The causes of CVD disease in the heart and
blood vessels are coronary heart disease (CHD),
cerebrovascular disease, peripheral artery
disease, rheumatic heart disease, congenital
heart disease, deep vein thrombosis and
Tufail et al. Red color foods for heart health
Bioscience Research, 2021 volume 18(4): 2749-2758 2750
pulmonary embolism. Atherosclerosis is a chronic
inflammatory condition triggered by erosion or
plaque rupture that results in the acute formation
of platelet-rich thrombi that obstructs or partially
obstructs the arterial lumen, causing CVD clinical
events such as myocardial infarction, unstable
angina or stroke. (Erdman et al. 2007).
For ~80% of CVD, behavioral risk factors such as
lack of physical inactivity, smoking and an
inappropriate interpretation of diet. Intermediate
risk factors for CVD development, including
obesity, as well as increased blood pressure,
glucose and lipid levels, can quickly result in risk
factors for behavior. (2008).
A healthy diet for the heart is always the first
step,” says Michael Blaha MD, director of clinical
research at Johns Hopkins Doctor of heart
disease Prevention. "In some patients, we saw a
dramatic improvement in cholesterol only through
diet." (Masood et al. 2021).These antioxidant-rich
fruits, luckily, are just as delicious as they are
safe. Fruits and vegetables play an essential role
in human health. They contain vital nutrients and
phytochemicals that may prevent the chronic
disease risk factors, including cardiovascular
disease, diabetes, obesity, certain cancers,
inflammation, stroke, and septic shock (Steinmetz
et al. 1996).
Recently, a 16-year follow-up analysis in the
Iowa Women's Health Study found that dietary
intakes of several classes of flavonoids, including
flavanones and anthocyanidins and certain
flavonoid-rich foods were correlated with a
decreased risk of death due to cardiovascular
disease and chronic heart disease in 34,489 CVD-
free postmenopausal women ( Mink et al. 2007).
Anthocyanins are water-soluble colorants that
are suitable for phenolic blends. Shades in
glycosylated structures. Anthocyanin, responsible
for shades of red, purple and blue, is found in soil
products. Berries, currants, grapes, and some
tropical natural foods are high in anthocyanins
(Khoo et al. 2017). Carotenoids (lycopene),
anthocyanins and betacyanins are common red
shades establish in bottom-grown foods. They
need useful cell strengthening properties in
anticipation of malignant growth and vascular
disease. Specialized medical examinations
indicate that increased the use of anthocyanin
decreases risk of vas deferens, the most
commonly known cause of death in men and
women’s through increasing anthocyanin
absorption and describing their metabolic and, in
particular, disorders, in order to eventually assess
their use for the production of CVD/counteraction
insurance. (Leong et al. 2018). It is a strong limit
to cell reward and offers a number of medical
blessings, such as decreasing the risk of heart
failure and some types of tumors, increasing
scaffold stability, and protecting against age
related macular degeneration, a significant cause
of irreversible visual capabilities. disorder among
adults (Gul et al. 2015).
ASCVD risk and healthy dietary patterns
Every year, patients are attacked for
launching a new book on "miracle" diets, which
claims to promote health, weight loss and reduce
the risk of illness. While there is limited scientific
evidence for these foods, there are a number of
dietary supplements have been shown to control
the risk of many chronic diseases and including
coronary heart disease. Doctors need to
understand each character. Healthy food choices
are the basis for validating published health
recommendations from the new diet. Evidence
based balanced dietary habits are moderately rich
in fruits and vegetables, whole grains, legumes
and nuts, while some can include small amounts
of lean meat, low-fat dairy products and liquid
vegetable oils (including poultry and seafood). In
these diets, saturated, Trans and solid fats,
sodium, added sugar and refined grains are also
poor. (Maki et al. 2014).
Potential heart health benefits of red color
foods
Strawberries:
Strawberries are tasty foods that are low in
energy and are a recognized source of vitamin C.
In addition to basic nutrients, some bioactive
phytochemicals are present in strawberries.
Figure:1
Tufail et al. Red color foods for heart health
Bioscience Research, 2021 volume 18(4): 2749-2758 2751
Table 1: Clinical Guideline for Specific Dietary Habits, Foods and Nutrients
Food Item and Nutrition
Level of Evidence Available
and Included in This Paper
Recommendations
for Patients
Dietary trend with added fats,
eggs, organ and processed
meats, fried foods, and sugar-
sweetened drinks
(Southern diet pattern)
Prospective studies
Avoid
Dietary cholesterol
RCTs and future research
along with meta-analyses
Limit
Canola oil
RCT meta-analyses suggest lipid change,
but no prospective studies or
RCTs for CVD outcomes
In moderation
Coconut oil
Meta-analyses of RCT and observational
findings on toxic effects on lipids.
No prospective study or RCTs for CVD results
Avoid
Sunflower oil
No prospective study or RCTs for CVD results
In moderation
Olive oil
RCTs that support enhanced CVD results
In moderation
Palm oil
RCTs and observational studies that indicate worsened
effects of CVD
Avoid
Antioxidant-rich fruits
and vegetables
RCTs and observational studies that show improved
CVD results and improved blood lipid performance
Frequent
Antioxidant
supplements
Prospective and retrospective studies and RCTs
suggest possible harm
Avoid
Nuts
RCT and broad prospective and meta-analysis studies
that display enhanced results of CVD
In moderation
Green leafy vegetables
Large meta-analyses and observational studies of
different proportions, and a large prospective analysis
Frequent
Protein from
plant sources
Broad studies of observational and prospective
Frequent
Gluten-containing foods
Studies of observation and RCTs
Avoid if sensitive
or allergic
CVD = cardiovascular disease, RCT = randomized controlled trial.
Table 2: Potential heart health benefits of red color foods
Red colored food sources
Phytonutrients
Heart Health benefits
Strawberries ,
Tomatoes,
Pomegranate,
Beets,
Red apples,
Raspberries,
Cherries,
Cranberries and red peppers,
Oranges,
Lycopene,
Flavones,
Anthocyanin’s,
Carotenoids,
Lowers blood pressure,
Protects from oxidative damage,
Reduces inflammation,
Improves lipid markers,
Tufail et al. Red color foods for heart health
Bioscience Research, 2021 volume 18(4): 2749-2758 2752
This study focused on phenolic compounds
present in many foods and beverages based on
plants, for example fruits, vegetables, tea, red
wine, and forms a comprehensive and
heterogeneous community of secondary
metabolites of plants. Two large classes of plant
phenols found in food are flavonoids and phenolic
acids. Flavonols, anthocyanins, catechins
hydroxycinnamic acids, hydroxybenzoic acids and
their polymeric derivatives (tannins), including
elagitanins and proanthocyanidins are the major
subclasses of flavonoids and phenolic acids
contained in berries (Macheix et al. 1990).
Tomatoes
Lycopene is present in tomatoes watermelon,
papaya, red grapefruit, apricot and guava gives a
red color to the tomatoes (Kong et al. 2010). For
example, the lycopene content increases at the
different stages of fruit ripening, there is a steady
increase in lycopene content for tomatoes from
the switch to the red level (Saini et al. 2017).
Watermelon pulp is a rich source of cisisomeric
lycopene. It is abundant in higher concentrations
than in tomatoes (Naz et al. 2014) and can also
be used to extract lycopene (Oberoi et al., 2017).
Lycopene has a number of beneficial
cardiovascular properties including antioxidant,
anti-inflammatory, cardio-protective effects,
antiplatelet effects, ant-iatherogenic, endothelial
enhancement (blood flow and nitric oxide
bioavailability) metabolic profile (by affecting the
synthesis of cholesterol), and regulation of blood
pressure ( Figure 2) (Klipstein et al., 2000).
Figure: 2
The correlation among the use of lycopene
and the risk of CVD has recently been examined
(Mordente et al. 2011) and shows that a small
majority of studies have identified an inverse
relationship between CVD risk markers and the
incidence of CVD (57 percent). High levels of
lycopene in adipose tissue and blood associate
with a decrease in CVD prevalence (Rissanen TH
et al. 2003) and decrease levels are correlated
with initial atherosclerosis (Klipstein-Grobusch K
et al. 2000) and increased C-reactive protein
concentrations (Boosalis MG et al. 1996). The low
thickness of the arterial wall correlated with higher
body fat concentrations of lycopene implies a low
risk of arterial obstruction (Kohlmeier L et al.
1997). The symptoms of inflammation and
vascular endothelial dysfunction are inversely
linked to serum carotenoids, including lycopene
(Hozawa A et al. 2007).
Pomegranate:
One pomegranate contains 1 g of (mostly
insoluble) fiber, 12 % of the daily recommended
intake of vitamin B6, vitamin C and potassium.
Pomegranates are abundant in antioxidants that
can minimise the risk of cardiovascular problems,
such as heart attacks (Wang et al. 2014).
Pomegranates can also help to prevent colon
cancer and breast cancer (Mandal et al. 2015). A
very generous amount of antioxidants are present
in pomegranate juice, which protect brain cells
and have anti-cancer effects, considering the
many calories it provides (Wolfe et al. 2008). For
heart protection and also for treating cancer or
inflammation, pomegranate juice is beneficial. It
also helps maintain cellular health, which is
necessary for individuals who want to maintain
their youthful appearance for as long as possible
(Wang et al. 2014). Pomegranate juice is
considered the healthiest heart. It seems to
protect the heart and arteries. Pomegranate peel
is also very effective for us. The bark is rich in
polyphenols, which show the pharmacological
potential of pomegranate caused by the oxidation
and preservation activities of ants (Newman et al.
2007). Consuming pomegranate juice can help
increase immunity, so it is very beneficial to
eliminate toxins from your body. Pomegranate
juice is made from antioxidants and consists of
high quality vitamins A and C, beneficial for bones
and eyesight. It can reduce inflammation in our
body and destroy oxidative stress and damage
(Adhami et al. 2009).
Pomegranate products are among the most
promising food supplements. Although all
Tufail et al. Red color foods for heart health
Bioscience Research, 2021 volume 18(4): 2749-2758 2753
pomegranate-derived materials give a larger or
smaller amount of pomegranate malignancy
results (Seeram et al. 2005).
Beet root:
Beetroot contains primarily pigments called
betalain. A family of derivative betalamic acids
consisting of betacyanine, betaxanthines and a
number of phenolic compounds (Pitalua et al.
2010).A large amount of biologically accessible
antioxidants is present in beetroot juice (Wootton-
Beard et al. 2011) potassium, magnesium, folic
acid, iron, zinc, calcium, phosphorus, sodium,
niacin, biotin, B6 and soluble fibre, as well as
many other health-promoting compounds.
Moreover, the consumption of beetroot juice
provides a more sustainable approach to the
consumption of whole vegetables. There has
been particular concern in beetroot juice because
it is a good source of many polyphenolic
compounds (Kaur and Kapoor et al. 2002; Pitalua
et al. 2010).
Watermelon:
Watermelon is a good source of complex
carbohydrates, proteins, fiber, and vitamin C,
vitamin A and B. In addition, it also has potassium
among other vital minerals like calcium, iron,
magnesium and phosphorus. Enzymes, natural
sugars and organic acids are also included
(Maheshwari S. K et al. 2015).
Eating watermelon also improves heart
condition. In watermelon, there is a considerable
amount of potassium that helps to prevent heart
disease and maintain heart health. It also includes
the amino acids citrulline and arginine that help to
maintain arteries, blood flow, and overall
cardiovascular function. A research conducted by
Purdue Lycopene, Bet University and the
University of Kentucky in the Journal of Nutritional
Biochemistry found that citrulline present in this
fruit enhances cardiovascular health. It also has
vitamin C and carotene that involves reducing
cholesterol and prevents several heart attacks.
Adopt a diet rich in antioxidants and low in fat and
cholesterol to keep a healthy heart. Watermelon
satisfies all these specifications. (Niaz R. S et al.
2014).
Red Apple:
After bananas, the apple is the world's second
most eaten fruit. In latest decades,
epidemiological studies have shown that the
consumption of apples correlates with a decrease
in CVD incidence. Apple provides antioxidants
including vitamin C and healthy nutritional
polyphenols and is a big source of fiber. In
particular, due to the cholesterol-lowering effect of
apple polyphenols, the most bioactive compounds
concentrated in fruit peeling, the low incidence of
CVD is correlated with apple intake (Christensen
J.et al. 2010).
A medium-sized apple gives 13-20% of the
daily fibre requirement of a person, 9-11% of the
daily vitamin C requirement of a person, 4% of the
daily potassium requirement of a person. Fiber
which can reduce the risk, tends to help regulate
blood pressure. Vit C is an antioxidant that,
together with other antioxidants, can play a role in
the protection of some aspects of heart health.
Vitamin C can activate the immune system as well
and can help protect the body from diseases and
infections. Potassium relaxes blood vessels and
decreases the risk of high blood pressure and
heart attacks (Gonzalez J et al. 2015).
Cranberries and red peppers:
A substantial decrease in LDL cholesterol
(bad cholesterol) and enhanced HDL cholesterol
has been shown to occur in blueberries. In one
study, after drinking three glasses of blueberry
juice a day, the HDL of participants increased by
an average of 10 percent - an improvement that
correlates to a 40 percent reduction in heart
disease (Kruse-Elliott K et al.2005).
In the same study, the average antioxidant
levels of subjects after three servings of juice a
day increased by up to 121 percent. A reduced
risk of cancer, ageing, Alzheimer's and several
other disorders, as well as cardiovascular disease
is correlated with high concentrations of
antioxidants. Blueberries also boost blood
circulation, so people with atherosclerosis will
benefit from them (clogging of the arteries). In
comparison to 19 other popular fruits, cranberries
have the highest amount of antioxidant phenols
and the highest potential to remove free radicals
of all! The blueberries were followed by apples,
red grapes, strawberries, pineapples, bananas,
peaches, limes, orange, pears and grapefruits.
(Lamoureaux T et al. 2005)
Red meat and risk of cardiovascular diseases:
A dietary risk factor for CVD is known to be
the intake of red meat. The risk of eating red meat
was mainly linked to saturated fat and cholesterol
content. This has contributed to the common
proposal to decrease consumption of meat and
prefer lean meat (McGuire S et al. 2011).
However, there is growing evidence to challenge
Tufail et al. Red color foods for heart health
Bioscience Research, 2021 volume 18(4): 2749-2758 2754
this view. It has been shown that the daily
consumption of saturated fats are associated with
the occurrence of CVD if it is accustomed for the
general basic diet and carbohydrate intake. Other
substances used during the production and
storage of red meat, including sodium or other
additives, may be responsible for most of the risk.
(Micha et al. 2010).
Because eating patterns influence a broad
variety of biological pathways and biomarkers that
are intermediate, none or much more alternative
results can predict health outcomes (including
low-density cholesterol levels [LDL-C]) (Elsevier et
al. 2012). Proposed systematic techniques for
weighing the impact of eating patterns on
endpoints of chronic disease primarily based on
literature evidence (Kalantarian S et al. 2012).
Similarly, the impact of meat intake on
cardiovascular risk has not been studied for most
other lifestyle cardiovascular risk factors (e.g., salt
intake, dietary cholesterol, fruits, vegetables, nuts,
whole grains, smoking, physical activity and
obesity) (Turesky et al. 2011).
In broad studies, it is difficult to investigate the
role of specific foods, both due to the variation in
the interpretation and also the variation of the food
itself. In comprehensive and long-term studies,
therefore, an appropriate amount of each food is
difficult to provide. (Which are often necessary
when endpoints are cardiovascular results). Wide
researches, in fact, generally choose to use more
or less limited food categories. There are
significant nutritional variations between different
types of meat. Latest research shows that there
are some major nutritional variations between red
and processed meat. Calorie content, specific
fats, sodium, iron or additives (such as nitrites) or
specific preparation methods are the most
significant among these variations in
cardiovascular danger (such as commercial
cooking at high temperatures) (Le Marchand et
al. 2011).
Meat is sometimes categorized as red (e.g.
Lamb, pork, beef) or white (e.g., chicken, turkey,
rabbit) depending on its fat, cholesterol and iron
concentration. It is possible to preserve both red
and white meat, usually by the application of high
amounts of salt or chemical preservatives
(processed meat), or to consume it without these
preservatives (unprocessed meat). It is clear that
there are many distinct subcategories in the red
meat group, too (Micha R et al. 2010).
In order to research the impact on
cardiovascular risk, an appropriate classification
may be split into two main groups: unprocessed
and preserved-processed fresh meat (Fernández-
Jarne et al. 2010).
Red foods and its inflammation
Red color foods are rich in various
phytonutrients that can assist in the regulation of
anti-inflammatory, immune activities, antioxidant,
including ascorbic acid, astaxanthin, lycopene,
quercetin and high anthocyanin levels. Chronic
inflammation is associated with immune
responses that are irregular or dysfunctional,
leading to numerous disorders such as
neurological defects, heart disease or cancer,
diabetes, obesity, lung disease, immunological
illnesses and other disorders that are life
threatening. (HC et al.2016).
Red foods such as cherries and tomatoes
have a high level of vitamin C. Vitamin C (ascorbic
acid) is well established for certain immune
system impact, and vitamin C concentrations
appear to increase in the body under conditions of
elevated inflammation. Several studies have
yielded results on cells, animals and humans, red
foods and their components (Liugan et al. 2019)
can help decrease systemic inflammation and
strengthen the immune system by decreasing
infections by increasing watermelon intake (A.
Basu et al. 2018), apples (Hong et al. 2015),
cherries (Sharma et al. 2019), (Showiheen et al.
2019), (Minich et al. 2019), blueberries,
pomegranate and raspberry.(Nie et al. 2019),
(Denis et al. 2016).
Strawberries
Strawberries are a richest source of anti-
inflammatory polyphenols, like anthocyanin, that
are shown in 14 healthy overweight adults to
decrease the increase in mass-induced
inflammation and oxidative stress. Specifically,
intake of strawberry drinks before the meals
(Tsitsimpikou et al. 2014).
One study found that overweight adults with
knee arthritis drank a freeze-dried strawberry
drink for at least twelve weeks (about 50 gm
daily) and was more helpful compared to the
control drink in decreasing plasma biomarkers of
inflammation and also degenerating collagen
(Burton - Freeman et al. 2012).
Strawberry supplementation decreased
constant, intermittent and even total pain, leading
to research that concluded that strawberries in
obese adults had analgesic and anti-inflammatory
effects, the condition known as knee osteoarthritis
adults who were overweight and consumed a rich
mass. in carbohydrates, with moderate fats and
Tufail et al. Red color foods for heart health
Bioscience Research, 2021 volume 18(4): 2749-2758 2755
then included strawberries or any drink associated
with it in diet drinks with inflammation diminished
with strawberries, measured by high sensitivity
(Valderas-Martinez et al. 2016).
Thirty-six subjects were subdivided into two
classes for type 2 diabetes. Two cups of freeze-
dried strawberry beverage (50g) of freeze-dried
strawberries were drank by the group receiving
treatment, approx. In a controlled trial, fresh
strawberries or macronutrients equivalent to 500 g
- placebo powder with strawberry flavoring every
day for at least six weeks. The supplementation of
freeze-dried strawberries decreased the CRP
level similar to the base. There was a crossover
configuration in which 14 women and ten men
were advised to eat a six-week strawberry or
placebo drink, accompanied by a six-hour
carbohydrate or fat meal with evaluations. (Huang
et al. 2016). The response to a high-carbohydrate
or fat meal after six weeks of drinking strawberry
beverages reported lower chronic inflammation
compared to placebo. The intake of strawberries
for drinks showed results in the decrease of
postprandial concentrations at about six hours.
Summarizing strawberries, especially in the form
of frozen drinks, seems to reduce the
inflammatory response over time.
Tomatoes
Tomatoes have been studied worldwide in a
range of categories, from raw tomatoes to tomato
juice, and much more, in isolated phytonutrients
derived from tomatoes such as lycopene.(Ogura
et al. 2016). They have large amounts of vitamin
C, flavonoids such as fiestin, and carotenoids
such as lycopene. There is also a comment that
the alkaloid content of tomatoes is inflammatory
for people sensitive to these compounds from
different consumer-oriented websites and different
organizations.
Even the results of an animal study (Bibi et al.
2018) showed that, when administered
individually, both lycopene and tomato powder
supplementation were very beneficial and
effective in reducing inflammatory and
cardiovascular problems with a high-fat diet. In
addition, through decreasing phosphorylation
levels at the University of Medical Sciences in
Tehran, a group of 106 obese and overweight
students randomly received either 330 ml of juice,
both additional formats helped to decrease, and
decrease inflammatory and lipid markers for about
twenty days of tomatoes, or water a day. The
comparison with the treatment group and initial
serum levels in overweight and obese female
participants decreased. Other researches have
shown that tomato juices or tomato-based
beverages have protective effects on
inflammation. In some other tomato juice
research, people with metabolic syndrome
experienced a substantial increase in
inflammation and endothelial function after
drinking tomato juice four days in a week for two
months comparison with the control subjects.
Especially when tomato products have been
effective in alleviating oxidative stress caused by
post - prandial lipid and affiliated inflammatory
response when consumed with high-fat meals
(Jacob et al. 2008).
Figure: 3
In order to increasing plasma HDL
cholesterol, tomato sauce or tomato sauce with
processed olive oil reduces total cholesterol
levels, triglyceride levels, other inflammatory cell
and serum biomarkers (Riso et al. 2006). Greater
changes in the adhesion molecules of plasma and
vascular cells were caused by the incorporation of
oil to the tomato sauce. Overall, studies have
concluded that tomatoes, when included in a
meal, can compensate for the inflammatory
markers associated with cardio muscle and
oxidative stress.
CONCLUSION
Red fruits and vegetables have various effects
on the health of the body. These will improve the
functioning of the body in addition to helping to
fight inflammation. There is a wide range of fruits
such as different berries, potatoes, pastas or
tomatoes that are linked to the improvement of
cardiac health. Furthermore, red wine intake leads
Tufail et al. Red color foods for heart health
Bioscience Research, 2021 volume 18(4): 2749-2758 2756
to adverse effects on cardiac health.
CONFLICT OF INTEREST
The authors declared that present study was
performed in absence of any conflict of interest.
ACKNOWLEGEMENT
We show our gratitude to Mr. Attiq ur Rehman
from University of Helsinki, Finland for his
valuable comments and suggestions for the
improvement of the manuscript.
AUTHOR CONTRIBUTIONS
TT, KR1 and HBUA originally came up with the
idea of the article and wrote the manuscript. IJ,
HS, KR2, MJ, PK substantially contributed in
literature review, drafting and formatting. TK, FI,
MA, RS gathered the literature and managed
references. SM and MI has critically revised the
manuscript and provided supervisory support.
All authors read and approved the final version.
Copyrights: © 2021@ author (s).
This is an open access article distributed under the
terms of the Creative Commons Attribution License
(CC BY 4.0), which permits unrestricted use,
distribution, and reproduction in any medium,
provided the original author(s) and source are
credited and that the original publication in this
journal is cited, in accordance with accepted
academic practice. No use, distribution or
reproduction is permitted which does not comply
with these terms.
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