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Influence of Selected Vegetable Extracts on Human Platelet Aggregation, In Vitro

Supriya, S. (2006) Influence of Selected Vegetable Extracts on Human Platelet Aggregation, In Vitro. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The aqueous extracts of raw and cooked samples contain a number of soluble factors which are both low and high molecular weight in nature. Crude extract is used for its inhibitory activity, with a view to screen the most commonly used green leafy vegetables for their effect on human platelet aggregation. With the results obtained, component responsible for inhibiting platelet aggregation appears to be retained despite heat processing though to a lesser extent in when compared to the ability of extracts of raw samples and the health benefits of the green leaf extracts can be exploited, when a person consumes it regularly in daily life. Frequent and increased consumption of these samples showed an impact of health beneficial effects. It is very difficult to determine the exact mechanism at this stage, because of the fact that the extract is not purified. The extracts are a heterogeneous mixture of all water soluble, intracellular and xtracellular components of green leafy vegetables. Amongst the four selected samples (DL, GL, CL and JL) all of them showed on ability to inhibit platelet aggregation reaction. In case of heat processed samples there was a significant reduction in the inhibition (%) potential, except for DL extract (collagen induced). A comparison between the collagen and ADP induced platelet aggregation revealed that, collagen had a better sensitivity to induce the aggregation process, in the presence of the aqueous extracts of these green leaf samples. Estimation of MDA revealed that there was a maximum inhibition for the platelet aggregation with the highest concentration used in the study (50ml). The trend was similar even in case of the heat processed samples. This decrease in the MDA, reveals that the higher the MDA release, lower the inhibitory potential.
Uncontrolled Keywords: Vegetable Extracts Human Platelet Aggregation
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 01 Medical sciences > 09 Human Physiology
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Mar 2007
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/467

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