Dyslipidaemia accelerates the atherosclerotic process and its morbid consequences; statins
represent the evidence-based treatment of choice for reducing low-density lipoprotein
cholesterol levels and decreasing cardiovascular events. Unfortunately, statins are frequently
not available for several reasons, including intolerance, side effects or, simply,
patient preference. Nutraceuticals and functional food ingredients that are beneficial to
vascular health may represent useful compounds that are able to reduce the overall cardiovascular
risk induced by dyslipidaemia by acting parallel to statins or as adjuvants in
case of failure or in situations where statins cannot be used. The mechanisms underlying
such actions are not fully understood but may be related to reducing 7a-hydroxylase,
increasing faecal excretion of cholesterol, decreasing 3-hydroxy-3-methylglutaryl-CoA
reductase mRNA levels or reducing the secretion of very low-density lipoprotein. This
contribution provides an overview of the mechanism of action of nutraceuticals and
functional food ingredients on lipids and their role in the management of lipid
disorders
