Vitamin C. Like beta carotene, vitamin C is a water soluble vitamin that appears to be helpful in preventing LDL cholesterol oxidation, a process which can initiate atherogenesis (the destruction of the blood vessel wall and the formation of plaque) and eventually, major incidents like heart attacks and strokes. In the recent Nurses' Health Study, sponsored by Harvard University, in which over 87,000 women between the ages of 34 and 54 were tested, the association between dietary intake of vitamin C and the risk of developing coronary artery disease was evaluated. The risk of developing heart disease was at least 42 percent lower for women who took high doses of vitamin C than for women with a low vitamin C intake. Another study done in the Boston area found that both male and female users of vitamin C supplementation had lower levels of blood pressure, lower LDL cholesterol, and higher levels of HDL cholesterol (the type of cholesterol that confers protection against coronary artery disease) than participants with a lower vitamin C intake. Vitamin C is also necessary for the regeneration of vitamin E in the body, another important antioxidant nutrient. These results make a good case for vitamin C's cardiovascular protective effects.

Vitamin E. This nutrient completes the triumvirate of antioxidant vitamins that appear to confer protection against cardiovascular disease. Vitamin E is the main fat-soluble antioxidant nutrient in the body. It lodges within the membranes inside and surrounding the cells, protecting the body against attack by singlet (unstable) oxygen and other free radicals that cause cell destruction. As mentioned earlier, singlet oxygen or other free radical destruction of LDL cholesterol may be one of the early steps leading to atherogenesis and ultimately, cardiovascular disease. Vitamin E, along with beta carotene and vitamin C, provides protection for both the water compartment as well as the fat compartment of our cells. This is necessary for the most complete protection against oxidative damage. Vitamin E also has a beneficial anticlotting effect on the blood. While a diet high in saturated fat tends to make blood cells become sticky and clump together, vitamin E causes the cells to disperse. This helps prevent blood clots from forming, an advantage for women past midlife who are at higher risk of stroke and heart attack.

Essential Fatty Acids. The supplemental use of Omega-3 fatty acids derived from fish oils like mackerel, salmon, and halibut, as well as plants like flax seed, pumpkin seed, and soybeans, have protective effects against cardiovascular disease. A number of studies have shown that these fatty acids can relax and dilate the blood vessels, as well as inhibit platelet cell aggregation (important in preventing clot formation). In addition, the Omega-3 fatty acids lower triglyceride level. This is beneficial because the elevation of triglycerides is a risk factor for coronary artery disease. However, the evidence for reduction of LDL cholesterol is not as conclusive. Also, since fish oil consumption can impair insulin secretion and increase blood glucose, its intake should be monitored in diabetics. Otherwise, the use of Omega-3 fatty acids may be a good idea for women wanting to prevent cardiovascular disease.

Herbs for Cardiovascular Disease Prevention
Anticlotting Herbs. Garlic and ginger are two delicious herbs which are used commonly as flavoring agents. They are also tremendously beneficial in reducing the risk of heart disease. These two plants should be used frequently as part of your preventative program if you have a strong family history of heart disease with early mortality (parents or siblings dying in heir 50s or 60s of heart disease.) They should also be used if you have many risk factors yourself, such as hypertension or elevated cholesterol. Both garlic and ginger have been researched for their ability to prevent aggregation or clotting of the blood. This is important for the prevention of strokes and heart attacks. In addition, both herbs help reduce cholesterol levels. Garlic has the additional benefit of reducing blood pressure.