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The effects of food essential oils on cardiovascular diseases: A review

Overview of attention for article published in Critical Reviews in Food Science and Nutrition, July 2017
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108 Mendeley
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Article details
Title
The effects of food essential oils on cardiovascular diseases: A review
Published in
Critical Reviews in Food Science and Nutrition, July 2017
DOI 10.1080/10408398.2017.1279121
Pubmed ID
Authors
Abstract

Essential oils (EO) are complex secondary metabolites, which are produced by aromatic plants and identified by their powerful odors. Present studies on EO and their isolated ingredients have drawn the attention of researchers to screen these natural products and evaluate their effect on the cardiovascular system. Some EO, and their active ingredients, have been reported to improve the cardiovascular system significantly by affecting vaso-relaxation, and decreasing the heart rate and exert a hypotension activity. Several mechanisms have been proposed for the role of EO and their main active components in promoting the health of the cardiovascular system. The objective of this review is to highlight the current state of knowledge on the functional role of EO extracted from plants for reducing the risk of cardiovascular diseases and their mechanisms of action. Research on EO has the potential to identify new bioactive compounds and formulate new functional products for the treatment of cardiovascular diseases such as arterial hypertension, angina pectoris, heart failure, and myocardial infarction.

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X Demographics

X Demographics

The data shown below were collected from the profiles of 2 X users who shared this research output. Click here to find out more about how the information was compiled.
Mendeley demographics

Mendeley demographics

The data shown below were compiled from readership statistics for 108 Mendeley readers of this research output. Click here to see the associated Mendeley record.
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Geographical breakdown

Geographical breakdown
Country Count As %
Unknown 108 100%

Demographic breakdown

Readers by professional status
Readers by professional status Count As %
Researcher 16 15%
Student > Bachelor 13 12%
Student > Master 10 9%
Student > Ph. D. Student 6 6%
Lecturer 5 5%
Other 21 19%
Unknown 37 34%
Readers by discipline
Readers by discipline Count As %
Agricultural and Biological Sciences 15 14%
Pharmacology, Toxicology and Pharmaceutical Science 9 8%
Biochemistry, Genetics and Molecular Biology 8 7%
Medicine and Dentistry 8 7%
Nursing and Health Professions 4 4%
Other 19 18%
Unknown 45 42%
Attention Score in Context

Attention Score in Context

This research output has an Altmetric Attention Score of 2. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 21 October 2020.
All research outputs
#14,353,790
of 22,985,065 outputs
Outputs from Critical Reviews in Food Science and Nutrition
#1,494
of 2,376 outputs
Outputs of similar age
#174,995
of 313,319 outputs
Outputs of similar age from Critical Reviews in Food Science and Nutrition
#81
of 126 outputs
Altmetric has tracked 22,985,065 research outputs across all sources so far. This one is in the 35th percentile – i.e., 35% of other outputs scored the same or lower than it.
So far Altmetric has tracked 2,376 research outputs from this source. They typically receive a lot more attention than average, with a mean Attention Score of 19.5. This one is in the 34th percentile – i.e., 34% of its peers scored the same or lower than it.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 313,319 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 41st percentile – i.e., 41% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 126 others from the same source and published within six weeks on either side of this one. This one is in the 33rd percentile – i.e., 33% of its contemporaries scored the same or lower than it.