Introduction
Metabolic syndrome (MetS) increases cardiovascular morbidity
and mortality and all-cause mortality [1]. The MetS is characterized
by a constellation of interrelated metabolic risk factors
that appear to induce the development of cardiovascular disease
(CVD) [2]. The diagnosis of MetS is made based on the following
clinical signs: central obesity, hyperglycemia, hypertension, and
atherogenic dyslipidemia [3]. Atherogenic dyslipidemia consists
of an aggregation of lipoprotein abnormalities including elevated
triglyceride (TG) and apolipoprotein B and a reduced level of
HDL cholesterol (HDL-C). Individuals with these characteristics
commonly manifest a proinflammatory state [4]. Past prospective
studies have shown an association between TG levels and
coronary artery disease [5], and this association remained statistically
significant after controlling for HDL-C and other risk
factors [6]. More recent epidemiologic studies have reported that
plasma TG and LDL particle size predicted subsequent coronary
artery disease in 3 different Caucasian populations [7-9].
The primary goal of clinical management in individuals with
MetS is to reduce the risk factors for clinical atherosclerotic
disease. Because atherogenic dyslipidemia consists of abnormal
levels of TG, small LDL particles, and reduced HDL-C, this
condition can become a target for lipid-lowering therapy [3].
Recently, many vegetables, fruits, and herbs have been identified
as protective agents against commonly occurring diseases.
Epidemiological evidence suggests that high consumption of fruit
and vegetables is associated with a reduced risk of cancer CVD
[10,11]. These food products contain antioxidants, phenols, and
reactive groups with protective properties [12]. Much of the
supporting evidence for a preventive effect of polyphenols in
various diseases is based on the finding that they facilitate both
the scavenging of free radicals with concomitant formation of
fairly stable radicals, and the chelation of transition metals,
including iron [13,14]. A large number of studies suggest that
these compounds have immunomodulatory and anti-inflammatory
effects [15]. Therefore, there is a strong demand for natural
bioactives obtained from plants.
Previous studies have shown that the bioactivity of functional
food ingredients was significantly affected during processing and