Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Phenolic acids are a class of plant-derived compounds found in foods such as coffee, fruits, vegetables, and whole grains. There is a growing body of scientific research investigating their potential role in cardiovascular disease (CVD) prevention and management. Phenolic acids, including caffeic, ferulic, and gallic acids, are known for their antioxidant and anti-inflammatory properties, which are hypothesized to contribute to cardiovascular health by reducing oxidative stress and inflammation—two key factors in the development of atherosclerosis and other cardiovascular conditions. Epidemiological studies have indicated that diets rich in phenolic acids (as part of polyphenol-rich diets) are associated with a reduced risk of CVD. Some small-scale clinical studies and animal experiments suggest that phenolic acids may help lower blood pressure, improve endothelial function, and reduce LDL cholesterol oxidation. However, the direct evidence from large, high-quality randomized controlled trials (RCTs) specifically testing isolated phenolic acids for the prevention or treatment of cardiovascular disease is limited. Current scientific validation is therefore moderate: while mechanistic and some clinical data support potential benefits, the evidence is not yet strong enough to warrant routine clinical use of phenolic acids as a stand-alone therapy for CVD. Most recommendations focus on increasing overall intake of polyphenol-rich foods rather than isolated phenolic acids. Further research is needed to confirm efficacy, optimal dosage, and long-term safety.

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