选择的黄酸和紫葡萄的全果汁抑制血小板功能,增强氧化的释放
1Departments of Pharmacology and Medicine, Georgetown University Medical Center, Washington, DC 20007, USA. freedmaj@gunet.georgetown.edu
Circulation
|June 13, 2001
概括
紫葡萄汁 (PGJ) 的消费抑制了血小板聚合,并增强了氧化 (NO) 的释放,可能降低心血管疾病的风险. 这些效应归因于PGJ中的黄类化合物,提供了与酒精无关的好处.
科学领域:
- 心血管科学 心血管科学
- 营养科学 营养科学
- 生物化学 生物化学
背景情况:
- 适度的红葡萄酒消费与减少冠状动脉缺血有关.
- 红葡萄酒和紫葡萄汁 (PGJ) 中的黄酸具有抗氧化和抗血小板性质.
- 急性心脏事件与血小板衍生的氧化 (NO) 释放减少相关.
研究的目的:
- 调查PGJ及其黄对血小板功能的影响.
- 为了确定PGJ对血小板氧化 (NO) 生产的影响.
主要方法:
- 血小板的体外化与稀释的PGJ.
- 在20名健康受试者中,口服补充PGJ (7毫升/千克/天14天).
- 分析血小板聚合,NO释放,超氧化物产生和α-托哥菲罗尔水平.
主要成果:
- 在体外和体内,PGJ抑制了血小板聚合,降低了超氧化物生产.
- 补充PGJ显著增加了血小板衍生的NO产量 (3.5至6.0 pmol/10(8) 血小板).
- 在PGJ消费后,α-托哥菲罗尔水平和血抗氧化活性显著增加.
结论:
- 摄入PGJ减少了血小板聚合和超氧化物产生,同时增加了血小板衍生的NO.
- 抗氧化剂节约作用和直接的黄胺作用可能有助于这些心血管益处.
- 通过PGJ减少血小板聚合和抑制血栓形成,提供了一个潜在的心血管保护机制,独立于酒精.
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