Several studies have suggested a strong link between dietary phytochemical intake and a reduced risk for cardiovascular disease. Dietary flavonoids have been inversely correlated with mortality from coronary artery disease, plasma total cholesterol and low-density lipoprotein (LDL). Oxidized LDL has been proposed as an atherogenic factor in heart disease, promoting cholesterol ester accumulation and foam cell formation.[13],[14] Dietary antioxidants from fruits and vegetables get incorporated into LDL, and become oxidized themselves, thus preventing oxidation of polyunsaturated fatty acids. Phytochemicals also reduce platelet aggregation, modulate cholesterol synthesis and absorption and reduce blood pressure.[15] Systemic inflammation may also be a critical factor in cardiovascular disease. C-reactive protein, an inflammatory marker, may be a stronger predictor of cardiovascular disease that LDL cholesterol,[16] and the anti-inflammatory activity of phytochemicals may play an important role in the health of the heart.