Evidence supporting the use of: Flavanoid (mixture)
For the health condition: Angina

Links: Go back one page, Tool main page, Ingredients list, Health conditions list, Body systems list

Synopsis

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

Flavonoids, a diverse group of polyphenolic compounds found in fruits, vegetables, tea, and other plant sources, have been studied for their cardiovascular effects, including their potential role in angina (chest pain due to reduced blood flow to the heart). Scientific evidence suggests that flavonoids may exert beneficial effects on endothelial function, reduce oxidative stress, and improve blood vessel dilation, all of which are relevant to the pathophysiology of angina. Several observational studies and some interventional trials have reported associations between higher flavonoid intake and reduced risk of coronary heart disease, but specific evidence regarding flavonoid mixtures directly treating or significantly improving angina symptoms is limited and of low quality. A few small studies have investigated isolated flavonoid compounds (such as quercetin or rutin) or flavonoid-rich extracts (e.g., from hawthorn) in patients with stable angina, indicating modest improvements in exercise tolerance and reductions in angina attacks. However, these studies are generally small, with methodological limitations and often confounded by the use of multi-herb or multi-ingredient preparations. Major cardiology guidelines do not endorse flavonoid supplementation as a treatment for angina due to insufficient robust clinical trial data. In summary, while there is a plausible biological rationale and some preliminary clinical evidence for the cardiovascular benefits of flavonoids, the scientific support specifically for their use in angina is weak and insufficient to recommend their routine use as a therapy for this condition.

More about Flavanoid (mixture)
More about Angina

Products containing Flavanoid (mixture)

We currently have no products on Vitabase that contain this ingredient.