“…Platelet activating factor (PAF) identified as 1-O-alkyl-2-acetyl-sn-glycero-3-phosphocholine (Demopoulos, Pinckard, & Hanahan, 1979) has been recognized as one of the most potent lipid inflammatory and thrombotic mediator that activates various cells through its specific receptor, such as platelets (Demopoulos et al, 2003). Activated platelets are important contributors to thrombosis and inflammation, and represent an important linkage between inflammation, thrombosis, and atherogenesis (Demopoulos et al, 2003;Fuentes et al, 2013;Gawaz, Langer, & May, 2005;Rondina, Weyrich, & Zimmerman, 2013). In vitro inhibition of PAF induced platelet activation from food components has been used as a research tool to investigate the nutritional value of those foods and their possible preventive effect against chronic disease development when consumed as part of a balanced diet (Karantonis, Antonopoulou, & Demopoulos, 2002Karantonis et al, 2008;Nomikos, Karantonis, Skarvelis, Demopoulos, & Zabetakis, 2006;Nomikos et al, 2007).…”