Dandelion (Taraxacum officinale L.) root components exhibit anti-oxidative and antiplatelet action in an in vitro study
| Autor: | Agata Rolnik, Dariusz Jedrejek, Beata Olas, Anna Stochmal, Agata Soluch, Bernadetta Lis |
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| Rok vydání: | 2019 |
| Předmět: |
0301 basic medicine
Medicine (miscellaneous) Dandelion Aggregation 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Functional food Taraxacum officinale In vitro study TX341-641 Inositol Platelet Chemical composition 030109 nutrition & dietetics Nutrition and Dietetics Hyperactivation Nutrition. Foods and food supply Chemistry Blood platelet 04 agricultural and veterinary sciences 040401 food science Biochemistry Oxidative stress Food Science |
| Zdroj: | Journal of Functional Foods, Vol 59, Iss, Pp 16-24 (2019) |
| ISSN: | 1756-4646 |
| DOI: | 10.1016/j.jff.2019.05.019 |
| Popis: | The effect of dandelion root and its various ingredients on the biological functions of blood platelets has not been well investigated. Thus, the objective of our in vitro study was to examine the five root fractions (A–E), differing in chemical composition, for changes induced in the human platelets’ model using selected hemostatic parameters. As a result, the best anti-platelet potential was shown by preparation enriched with hydroxyphenylacaetate inositol esters – PIEs (fraction C). On the other hand, the best overall protective effect against oxidation of lipids and proteins of platelets, and the best inhibitory effect on the generation of O2− were observed in the presence of fraction A (SL-amino acid adducts enriched fraction). Thus, PIEs and SLs rich plant organs, such as dandelion root, may be considered as potentially suitable additives for functional food products used in prophylaxis and treatment of cardiovascular diseases associated with hyperactivation of blood platelets. |
| Databáze: | OpenAIRE |
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