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Influence of certain dietary plant constituents on platelet aggregation.

Subramaniam, A. and Sathyanarayana, M. N. (1989) Influence of certain dietary plant constituents on platelet aggregation. Journal of Food Safety, 9 (3). pp. 201-214.

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Abstract

The effect of seven dietary constituents, (i) cuminaldehyde, (2) eugenol, (3) ferulic acid, (4) linalool, (5) piperine, (6) vanillin and (7) zingerone on human and rat platelet aggregation has been studied. Cuminaldehyde and eugenol both at 2mM caused a signifcant stimulation of aggregation of washed platelets while zingerone exerted a similar but moderate effect at 4 mM. The other compounds were without any effect. Cuminaldehyde and eugenol showed essentially the same effect on both human and rat platelets. Their effect on platelet aggregation increased with concentration up to 2 mM, beyond which a decrease was observed. The effect was less pronounced in platelet rich plasma (PRP). This aggregatory effect of the two compounds was almost additive at low concentrations. Pre- treatment with aspirin or salicyclic acid (0.1 mM) inhibited the effect of the above compounds on platelet aggregation. Treatment with onion juice (20 pL.1 mL) as well as garlic juice (5 pL.ImL) countered to a large extent the effect of the two compounds. These studies are of significance in hemostasis and thrombosis.

Item Type: Article
Uncontrolled Keywords: spices dietary constituents platelet aggregation
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 13 Quality control > 02 Safety
Divisions: Food Safety Analytical Quality Control Lab
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Aug 2008 05:54
Last Modified: 07 May 2012 05:46
URI: http://ir.cftri.com/id/eprint/4410

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