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Thromb Res. 2005;115(1-2):115-21.

Anti-thrombotic effect of proanthocyanidin, a purified ingredient of grape seed.

Author information

  • 1Laboratory of Physiology, Faculty of Nutrition, and High Technology Research Centre, Kobe Gakuin University, Ikawadani-cho, Nishi-ku, Kobe 651-2180, Japan.

Abstract

INTRODUCTION:

Moderate and regular consumption of wine reduces the risk of acute coronary thrombotic events. The mechanism of the anti-thrombotic effect of wine is not clear. Extract or purified ingredients of grapes have not yet been studied for anti-thrombotic effect.

MATERIALS AND METHODS:

Anti-thrombotic effect of proanthocyanidin, a highly purified ingredient of grape seed, was assessed by a shear-induced thrombosis test in vitro and by a laser-induced thrombosis test in the mouse carotid artery, in vivo.

RESULTS AND CONCLUSIONS:

Intravenously (20 mg/kg body weight, BW) or orally (2 x 200 mg/kg BW) administered proanthocyanidin significantly inhibited the laser-irradiation induced thrombus formation in the carotid artery (both P=0.01). Subsequent to oral administration of proanthocyanidin, in vitro platelet reactivity to shear stress has been inhibited. The latter suggests that the in vivo anti-thrombotic effect of proanthocyanidin may be due to a direct inhibitory effect on platelets.

PMID:
15567462
DOI:
10.1016/j.thromres.2004.07.015
[PubMed - indexed for MEDLINE]
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