Nutrients in cardiology: a review. Part 1

Since ancient times, food has been recognized not only as a source of energy derived from the metabolism of proteins, fats, and carbohydrates, but also as a key contributor to metabolic processes through its content of macro- and micronutrients. Hippocrates stated that food should serve as medicine, emphasizing that the effects of pharmacological treatment are transient, whereas the impact of diet is long-lasting. Over the centuries, this concept has not only remained relevant but has become increasingly considerable. In recent years, interest in nutrition as an integral component of medical treatment has grown across multiple fields of medicine, extending beyond its role as a supportive measure. This trend is particularly evident in cardiology, as reflected in the dietary (cholesterol) theory of atherogenesis proposed by Anichkov and Khalatov, the widely recognized Mediterranean diet, and numerous large-scale studies. Despite the apparent abundance of data, it remains unclear for many clinicians what dietary recommendations should be provided to patients and what mechanisms underlie their effects. In this first part of the review, we aimed to address these questions by systematizing evidence on the cardioprotective effects of foods and their mechanisms of action, particularly those traditionally considered energy-providing nutrients consumed to satisfy hunger. A search was conducted in PubMed and eLibrary databases using the following keywords: кардиопротекция (cardioprotection), профилактика (prevention), рыба и морепродукты (fish and seafood), овощи (vegetables), фрукты (fruits), ягоды (berries), оливковое масло (olive oil), орехи (nuts), зерновые продукты (grain products), амарант (amaranth). Enrichment of the diet with these foods reduces the risk of cardiovascular diseases by enhancing antioxidant defense through modulation of metabolic processes.