Bioactive compounds and functional foods as coadjuvant therapy for thrombosis

Area of Science:

• Cardiovascular Research
• Phytochemistry
• Pharmacology

Background:

• Cardiovascular diseases (CVDs) are a leading cause of mortality globally.
• Thromboembolic diseases are the most prevalent cardiovascular pathologies.
• Current antithrombotic therapies carry significant risks, including bleeding and embolism.

Purpose of the Study:

• To review plant foods and their secondary metabolites as potential adjuvant therapies for thromboembolic diseases.
• To identify plant-derived agents with significant antithrombotic potential.
• To explore the development of functional foods and nutraceuticals for thrombotic complication management.

Main Methods:

• Systematic literature search of scientific databases using keywords: antiplatelet, anticoagulant, fibrinolytic.
• Inclusion of studies reporting on the effects of plant foods and metabolites on hemostasis (in vitro, in vivo, clinical).
• Analysis of reported effective concentrations and IC50 values for antithrombotic activity.

Main Results:

• 35 plant foods and 24 secondary metabolites were identified with hemostasis-regulating properties.
• Plant foods with effects < 50 μg mL-1 and metabolites with IC50 < 100 μM exhibit high antithrombotic potential.
• Evidence supports the role of plant compounds in regulating platelet aggregation, coagulation, and fibrinolysis.

Conclusions:

• Plant foods and their bioactive compounds show promise as adjuvant treatments for preventing and managing thrombotic complications.
• These natural agents could be developed into functional foods, ingredients, and nutraceuticals.
• Further in vivo and clinical trials are necessary to determine safe and effective therapeutic doses.