Antiplatelet properties of natural products

Area of Science:

• Cardiovascular Medicine and Nutrition Science
• Focuses on the intersection of diet, atherothrombosis, and cardiovascular health.

Background:

• Cardiovascular diseases (CVD), driven by atherothrombosis, are leading causes of global mortality.
• Existing treatments include managing risk factors and antithrombotic agents.
• Growing interest in natural food products and bioactive compounds for cardiovascular disorder prevention and treatment.

Purpose of the Study:

• To review the antiplatelet properties of natural products and food-derived bioactive constituents.
• To explore the mechanisms underlying these antiplatelet activities in the context of atherothrombosis.

Main Methods:

• Literature review of the atherothrombotic process.
• Up-to-date review of antiplatelet properties of specific natural products and food constituents.
• Discussion of underlying antiplatelet mechanisms.

Main Results:

• Healthy diets, such as the Mediterranean diet, offer cardioprotective effects in CVD prevention.
• Beneficial effects are linked to improved lipid profiles, vascular function, and reduced oxidative stress and inflammation.
• Natural dietary compounds, including ω-3 PUFA, olive oil, garlic, onions, tomatoes, mushrooms, polyphenol-rich beverages, and cocoa, exhibit antiplatelet activities.

Conclusions:

• Natural food products and their bioactive components play a role in preventing and treating cardiovascular disorders.
• Dietary interventions, particularly those rich in functional foods, can modulate key pathways in atherosclerosis.
• The antiplatelet effects of these natural compounds contribute to reducing thrombotic risk in cardiovascular disease.