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Title of article :
Antithrombotic activity of 12 table grape varieties. Relationship with polyphenolic profile
Author/Authors :
Carrieri، نويسنده , , Cosimo and Milella، نويسنده , , Rosa Anna and Incampo، نويسنده , , Francesca and Crupi، نويسنده , , Pasquale and Antonacci، نويسنده , , Donato and Semeraro، نويسنده , , Nicola and Colucci، نويسنده , , Mario، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2013
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Abstract :
The synthesis of tissue factor (TF) by monocytes/macrophages activated by inflammatory agents is of utmost importance in the pathogenesis of thrombotic diseases and substances inhibiting TF synthesis represent novel and promising antithrombotics. We investigated the effect of 12 table grape varieties (white, red and black) on TF synthesis and the possible relation with the phenolic profile. ility of grape skin extracts (GSEs) to inhibit TF was evaluated in whole blood and isolated mononuclear cells challenged with endotoxin. TF expression was assayed by functional and immunological assays. All GSEs inhibited TF synthesis but with a different efficiency, red grapes being the most active. By correlation analysis, the compounds showing the strongest association with TF-inhibiting activity were quercetin and cyanidin. However, no single polyphenol was able to inhibit TF synthesis as efficiently as the crude grape extracts, unless it was combined with at least another compound, suggesting a synergism.
Keywords :
Phenolic compounds , tissue factor , Grape skin extracts , Thrombosis
Journal title :
Food Chemistry
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