Cardiovascular disease (CVD) is the leading cause of death and disability in the world. The primary cause of CVD is development of atherosclerosis resulting from chronic inflammation and endothelial dysfunction. Indeed, endothelial dysfunction is considered to be the earliest stage in the process of atherosclerosis development. There is great interest in discovering strategies to inhibit endothelial dysfunction and atherosclerosis progression. The role of plant constituents routinely consumed have attracted much attention as preventive health approaches due to their availability and perceived safety. Accumulating studies suggest that constituents present in tea, grape, cocoa, soy and pomegranate are associated with reduced risks of CVD. In this review, we discuss the potential of the above mentioned dietary ingredients to improve endothelial function in vivo and in vitro.