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Cocoa and wine polyphenols modulate platelet activation and function.
D Rein1, T G Paglieroni, D A Pearson
1Department of Nutrition, University of California, Davis, Davis, CA 95616, USA.
The Journal of Nutrition
|August 5, 2000
Summary
Dietary polyphenols like cocoa procyanidins and red wine may protect the heart by affecting platelet activation. Cocoa consumption, in particular, appears to reduce platelet reactivity, potentially explaining its cardioprotective benefits.
Area of Science:
- Cardiovascular Science
- Nutritional Science
- Hematology
Background:
- Dietary polyphenols are speculated to offer cardioprotective effects through antioxidant or antithrombotic mechanisms.
- Human platelet activation plays a crucial role in cardiovascular health and thrombosis.
Purpose of the Study:
- To investigate the in vitro and ex vivo effects of cocoa procyanidins, cocoa beverage, and dealcoholized red wine (DRW) on human platelet activation.
Main Methods:
- In vitro studies involved incubating whole blood with cocoa procyanidins or DRW and measuring platelet activation markers (PAC-1 binding, CD62P) via flow cytometry.
- Ex vivo studies assessed platelet activation in healthy subjects before and after consuming cocoa beverage, DRW, or control beverages.
Main Results:
- In vitro, cocoa procyanidins and DRW increased platelet activation markers in unstimulated platelets but inhibited activation by epinephrine.
- Cocoa beverage consumption suppressed both unstimulated and stimulated platelet activation ex vivo.
- DRW consumption increased PAC-1 binding in response to ADP ex vivo but did not affect other activation markers.
Conclusions:
- Cocoa procyanidins and DRW exhibit complex effects on platelet activation in vitro.
- Cocoa consumption demonstrates a significant suppressive effect on platelet reactivity, which may contribute to its cardioprotective properties.
- These findings highlight the potential role of dietary polyphenols in modulating platelet function for cardiovascular health.