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Influence of certain dietary plant constituents on platelet aggregation.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/4410/
JFS-04-89
 
Title Influence of certain dietary plant constituents on platelet aggregation.
 
Creator Subramaniam, A.
Sathyanarayana, M. N.
 
Subject 30 Spices/Condiments
02 Safety
 
Description 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.
 
Date 1989
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/4410/1/Journal_of_Food_Safety_9%283%29_1988_201-214.pdf
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.