Adenosine Acts as an Active Antiplatelet Constituent in Strawberries (<i>Fragaria</i> × <i>ananassa</i>)

Abstract

Many foods have been reported to be effective against thrombosis, but most of them may be difficult to ingest in effective doses to prevent the disease. In this study, we focused on strawberries as one of the foods reported to have antithrombotic activities because they are highly palatable to many people and have several intake methods (e.g., raw fruits, juices, jams, etc.). In this study, strawberry 'Minomusume' was selected as a material to explore antiplatelet active compounds. The activity-guided fractionation of the strawberry extract resulted in the active compound being adenosine. Furthermore, we investigated the correlation between adenosine content and the antiplatelet activity of strawberries. As a result, as for the cultivars whose adenosine was detected, significant positive correlation was observed.