The Protective Effect of Flavonoids in the Diet on Autophagy-Related Cardiac Impairment

Abstract

The compounds known as flavonoids, commonly found in fruits, vegetables, legumes, medicinal herbs, chocolate, and coffee and tea beverages, have been extensively researched for their impact on cardiovascular health. Flavonoids, with their demonstrated potential, have shown promising effects in regulating blood vessel function and apoptotic processes, as well as in improving lipid profiles. While their powerful antioxidant properties were initially thought to be the main reason behind these effects, recent studies have uncovered new insights into the positive effects of flavonoids on cardiovascular health, and researchers have now identified several signaling pathways and mechanisms that also play a role. Of particular interest are the studies that have highlighted the role of autophagy in maintaining the physiological functions of cardiomyocytes and protecting them from harm. Recent publications have linked the dysregulation of autophagic processes with the development of cardiomyopathies, heart failure, and other cardiovascular diseases. This review aims to present the latest, novel findings from preclinical research regarding the potential beneficial effects of flavonoids on various heart conditions associated with altered autophagy processes.

Keywords: cardiovascular disease; flavonoids; healthy diet; macroautophagy; preclinical models.

Figure 1

The multistep process of macroautophagy. When autophagy is activated, the cellular process begins with the engulfment of the autophagic cargo by a double membrane, initiating the formation of a cup-shaped structure called a phagophore. The phagophore then expands and transforms into a double membrane vesicle, developing into the autophagosome. Subsequently, the autophagosome fuses with lysosomes to form the autolysosome, where the autophagic cargo undergoes degradation by the hydrolytic enzymes of the lysosome and recycling of the degradation products. The entire process is tightly regulated by a multitude of proteins and factors at each stage. The final products may be recycled, if useful to the cell, or eliminated.

Figure 2

Basic molecular structure of flavonoids, classification, and examples of natural food sources and their distribution in various plants. The classes of flavonoids are color-coded to show their natural distribution, along with examples of the most common compounds found in the diet.