Can the consumption of Seeds, Leaves and Fruit Peels avoid the risk factors for Cardiovascular Disorders?

Changes in the feeding pattern of the population have recently led to a greater occurrence of cardiovascular risk factors that contribute to a high rate of morbidity and mortality worldwide. The presence of beneficial bioactive compounds in fruits and processed sub-products have proven to have a negative association with risk factors, such as blood pressure reduction, plasmatic lipoproteins control and increased resistance of LDL-c to oxidation, in addition to glycemic control and antioxidant effects. The aim of this review is to show that several studies have demonstrated many different chemical compounds in seeds, leaves and fruit peels, including their metabolic and physiologic effects on the risk factors of cardiovascular diseases. We reviewed the relevant literature by searching English-language publications in Pubmed, Google Scholar, Scielo and Lilacs, and references from relevant articles published since 2010, especially in the last five years. Eighty-seven relevant articles were included