2015
DOI: 10.1016/j.ejphar.2014.10.059
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Antiplatelet activity of loureirin A by attenuating Akt phosphorylation: In vitro studies

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Cited by 28 publications
(10 citation statements)
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“…In a closer inspection, another study showed that PI3Kα inhibition augments thrombopoietin-mediated platelet activation and thrombus formation through restricting thromboxane A2 synthesis and extracellular signal-regulated kinase (ERK) phosphorylation [ 38 ]. Additionally, loureirin, a flavonoid extracted from dragon’s blood (a deep red resin secreted from Dracaena ), has been shown to suppress platelet activation through PI3K/AKT signaling pathway inhibition [ 39 ].…”
Section: Introductionmentioning
confidence: 99%
“…In a closer inspection, another study showed that PI3Kα inhibition augments thrombopoietin-mediated platelet activation and thrombus formation through restricting thromboxane A2 synthesis and extracellular signal-regulated kinase (ERK) phosphorylation [ 38 ]. Additionally, loureirin, a flavonoid extracted from dragon’s blood (a deep red resin secreted from Dracaena ), has been shown to suppress platelet activation through PI3K/AKT signaling pathway inhibition [ 39 ].…”
Section: Introductionmentioning
confidence: 99%
“…The study conducted by Chen et al revealed that the tryptophan derivative CD-26 exerts an anti-thrombotic effect by inhibiting the PI3K/Akt pathway in platelets ( 9 ). Furthermore, the study conducted by Hao et al suggested that lutein A may inhibit platelet activation by inhibiting the PI3K/Akt pathway ( 21 ). Thus, the PI3K/AKt pathway is an important participant in the regulation of platelet activity.…”
Section: Discussionmentioning
confidence: 99%
“…Many studies have demonstrated that polyphenolic compounds are abundant sources of anti‐platelet ingredients, including polyphenolic grape extract (de Lange et al, 2007), resveratrol (Shen et al, 2007) and flavonoid extracted (Hao et al, 2015). Some carbohydrates also have anti‐platelet activity, such as water‐soluble polysaccharide purified from the mycelia of Cordyceps sinensis (Lu et al, 2014) and monosaccharides from sorghum vinegar (Li, Yu, & Fan, 2014).…”
Section: Introductionmentioning
confidence: 99%