On the mechanism of antithrombotic action of flavonoids

Gryglewski, Ryszard J.; Korbut, R; Robak, J; Swieş, J

doi:10.1016/0006-2952(87)90288-7

Cited by 370 publications

(195 citation statements)

References 28 publications

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“…Tzeng et al (41) showed that ADP, epinephrine or arachidonic acid-induced platelet aggregation was inhibited by different wine phenolics like myricetin and quercetin. These results have been confirmed by other investigations (42)(43)(44).…”

Section: Human and Experimental Studiessupporting

confidence: 89%

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Alcohol, Wine and Platelet Function

Ruf¹

2004

Biol. Res.

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Epidemiological studies have demonstrated an inverse correlation between moderate wine and alcohol consumption and morbidity and mortality from coronary heart disease. The protective effect has been associated with an increase in the plasma level of HDL cholesterol, as it is well recognized that plasma HDL is inversely correlated with CHD. In addition, it has become evident that blood platelets contribute to the rate of development of atherosclerosis and CHD through several mechanisms. In recent studies it has been shown that the level of HDL cholesterol can explain only 50 % of the protective effect of alcoholic beverages; the other 50 % may be partly related to a decrease in platelet activity. This anti-platelet activity of wine is explained by ethanol but also by the polyphenolic components with which red wines are richly endowed. Several studies carried out on humans and animals have shown that wine phenolics could exert their effects by reducing prostanoid synthesis from arachidonate. In addition, it has been suggested that wine phenolics could reduce platelet activity mediated by nitric oxide. Moreover, wine phenolics increase vitamin E levels while decreasing the oxidation of platelets submitted to oxidative stress. However, a rebound phenomenon of hyperaggregability is observed after an acute alcohol consumption which is not observed with wine consumption. This protection afforded by wine has been duplicated in animals with grape phenolics added to alcohol. The rebound phenomenon may explain ischemic strokes or sudden deaths known to occur after episodes of drunkenness. It appears that wine, and wine phenolics in particular, could have a more significant inhibitory effect on platelet aggregation and could explain, in part, the hypothesis that red wine is more protective against atherosclerosis and coronary heart disease.

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Section: Human and Experimental Studiessupporting

confidence: 89%

“…They potentiate antiaggregatory PGI2 activity, inhibit thromboxane synthesis by inhibiting both lipoxygenase and cyclooxygenase activity, and also block platelet thromboxane receptors (41,43,44,53).…”

Section: Mechanisms Involved In the Antiaggregatory Effect Of Wine Phmentioning

confidence: 99%

Alcohol, Wine and Platelet Function

Ruf¹

2004

Biol. Res.

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“…In experimental studies, flavonoids have been shown to have both antioxidant (Kandaswami & Middleton, 1994) and antithrombotic properties (Gryglewski et al, 1987) and to be effective chelators of transitional metals that catalyse cellular oxidation reactions (Aherne & O'Brien, 2000). However, whether these properties translate into a reduction in risk of coronary heart disease (CHD) and cancer in human populations is still unknown.…”

Section: Introductionmentioning

confidence: 99%

The relation between dietary flavonol intake and coronary heart disease mortality: a meta-analysis of prospective cohort studies

2003

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Objective: To assess the association of dietary flavonol intake with the subsequent risk of coronary heart disease (CHD) mortality. Design: Meta-analysis of prospective cohort studies published before September 2001. Studies were identified by MEDLINE and EMBASE searches and by scanning relevant reference lists. The following information was extracted from published reports: size of cohort, mean age, mean duration of follow-up, number of fatal CHD events, mean flavonol intake, main sources of flavonol intake, degree of adjustment for potential confounders, and the relation of CHD mortality to dietary flavonol intake measured at baseline. Results: Seven prospective cohorts of men and women were identified including a total of 2087 fatal CHD events. Comparison of individuals in the top third with those in the bottom third of dietary flavonol intake yielded a combined risk ratio of 0.80 (95% CI 0.69-0.93) after adjustment for known CHD risk factors and other dietary components. Conclusion: This overview of prospective cohort studies indicates that high dietary intake of flavonols from a small number of fruits and vegetables, tea and red wine may be associated with a reduced risk from CHD mortality in free-living populations.

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“…Flavonoids occur naturally in plants and have strong antioxidant, anti-inflammatory, antithrombotic and endothelial protection properties (Gryglewski et al, 1987;Soleas et al, 1997;Peterson and Dwyer, 1998;Puddey and Croft, 1999;Giugliano, 2000;Middleton et al, 2000). Six classes of flavonoids common in foods are usually considered: flavones, flavonols, flavan-3-ols, flavanones, anthocyanidins and isoflavones.…”

Section: Introductionmentioning

confidence: 99%

Intake of specific flavonoid classes and coronary heart disease—a case–control study in Greece

et al. 2004

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Objective: Dietary intake of flavonoids has been reported to protect against coronary heart disease (CHD) risk, but associations of specific classes of flavonoids with CHD have not been adequately studied. Design: Hospital-based case-control study relying on interviewer administered questionnaires. Setting: Cardiology Department of the University of Athens Medical School in the Hippokrateion General Hospital (1990Hospital ( -1991. Subjects: Cases were 329 patients with electrocardiographically confirmed first coronary infarct or a first positive coronary arteriogram, or both (participation fraction 93%). Controls were 570 patients admitted to the same hospital for minor conditions unrelated to nutrition (participation fraction 95%). All cases and controls were interviewed in the hospital wards by experienced interviewers, and a 110-item food frequency questionnaire was administered. Results: There was statistically significant evidence (PB0.03) for an inverse association between intake of flavan-3-ols and CHD risk, an increase of about 21 mg per day corresponding to a 24% decrease in CHD risk. The inverse association between flavan-3-ols and CHD risk was largely accounted for by the intake of wine and to a lesser extent tea. For none of the other flavonoid classes was there statistically significant evidence of an association. Conclusion: Flavan-3-ols, which are largely found in wine and tea, are inversely associated with, and may be protective against, coronary heart disease.

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On the mechanism of antithrombotic action of flavonoids

Cited by 370 publications

References 28 publications

Alcohol, Wine and Platelet Function

Alcohol, Wine and Platelet Function

The relation between dietary flavonol intake and coronary heart disease mortality: a meta-analysis of prospective cohort studies

Intake of specific flavonoid classes and coronary heart disease—a case–control study in Greece

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