In conclusion an increase in antioxidant concentrations at the site of LDL accumulation (at the subendothelial space ) and LDL oxidation results in a reduction of the morbidity and mortality rates of cardiovascular diseases such as atherosclerosis. I have found that although it is healthy for oxidation to occur in the human body, it can also be extremely detrimental when LDL is oxidized and free radicals are produced leading to atherogenesis. From my results, it is clear that the intake of certain specific high antioxidant capacity vitamins such as vitamin E alone will not give significant improvement in slowing down plaque formations and IMT. It is instead the combination of many antioxidants or the combination of antioxidant and beneficial treatments (ex. short term PD for uremic patients) that will hinder atheromatous plaque thickening. I believe that in taking foods with high antioxidant capacities such as garlic, berries or nuts is perhaps the best method of reducing the death rate caused by hypertension, heart attacks or strokes. The reason for this is that fruits and vegetables contain an extreme variety of supplements that are not found in single vitamins. With combinations of antioxidants, it is possible that the process of ox-LDL will be reduced and the free radical concentration will therefore decrease leading to less risk of atherogenesis or atherosclerosis. My hypothesis, which was that vitamins or foods with high antioxidant levels can benefit atherosclerosis patients depending on the variety and amounts, was correct. It is the combination of many vitamins rather than single vitamins over long periods that may benefit an atherosclerosis patient.
*images are directly taken from: <http://produceaislejungles.blogspot.com/2009/02/antioxidant-awareness.html>, <http://www.mirror.co.uk/tags/carina-norris/>
