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Effect of resveratrol on platelet aggregation in vivo and in vitro
Zhirong Wang1, Jiangang Zou, Yuanzhu Huang
1Department of Cardiology, the First Affiliated Hospital of Nanjing Medical University, Nanjing 210029, China.
Objective:
Low or moderate consumption of red wine has a greater benefit than the consumption of other beverages in the prevention of atherosclerosis and coronary heart disease and this is increasingly attributed to the polyphenol compounds in red wine, such as resveratrol. In the present study, we investigated the effect of resveratrol on platelet aggregation in vitro and in vivo.
Methods:
Platelet aggregation in rabbits and normal subjects was measured using Born's method.
Results:
Resveratrol, at 10 - 1000 micromol/L, significantly inhibited platelet aggregation in vitro induced by collagen, thrombin, and ADP in healthy subjects. The inhibitory effect was concentration-dependent. Hypercholesterolemia induced by high-cholesterol diet enhanced ADP-induced platelet aggregation. Resveratrol 4 mg x kg(-1) x d(-1) inhibited ADP-induced platelet aggregation in vivo despite no changes in serum lipid levels.
Conclusions:
Resveratrol inhibits platelet aggregation both in vitro and in vivo. This may be one of the mechanisms by which resveratrol prevents atherosclerosis.