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The Potential Preventive Effect of Probiotics, Prebiotics, and Synbiotics on Cardiovascular Risk Factors Through Modulation of Gut Microbiota: A Review Publisher



Ghanbari F1 ; Hasani S2 ; Aghili ZS3 ; Asgary S4
Authors
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Authors Affiliations
  1. 1. Applied Physiology Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
  2. 2. Department of Plant and Animal Biology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
  3. 3. Department of Molecular Medicine, School of Advanced Technologies, Shahrekord University of Medical Sciences, Shahrekord, Iran
  4. 4. Isfahan Cardiovascular Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran

Source: Food Science and Nutrition Published:2024


Abstract

Cardiovascular diseases (CVDs) are a significant contributor to global morbidity and death, underscoring the importance of their prevention and treatment. The association between the development and progression of CVD and several risk factors has been extensively studied. Among these risk factors, the gut microbiota has garnered considerable attention of the scientific community during the last two decades. In particular, dysbiosis is directly associated with many risk factors of CVD in the host, such as diabetes. Prior research has demonstrated a robust correlation between dysbiosis and the development of CVD. Probiotics, prebiotics, and synbiotics are considered important regulators of microbiota imbalances as they increase the colonization of beneficial bacteria and thereby alter the gut microbiota. Although these beneficial effects of biotics are now widely recognized, new evidence has demonstrated that target therapy of the microbiota affects many other organs, including the heart, through a process commonly referred to as the gut–heart axis. In this review, we will discuss the potential benefits of probiotics, prebiotics, and synbiotics for the beneficial effects on cardiovascular disease by modulating gut microbiota. © 2024 The Author(s). Food Science & Nutrition published by Wiley Periodicals LLC.
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