Sano Takashi, Oda Etsuko, Yamashita Tsutomu, Naemura Aki, Ijiri Yoshinobu, Yamakoshi Jun, Yamamoto Junichiro
Laboratory of Physiology, Faculty of Nutrition, and High Technology Research Centre, Kobe Gakuin University, Ikawadani-cho, Nishi-ku, Kobe 651-2180, Japan.
Thromb Res. 2005;115(1-2):115-21. doi: 10.1016/j.thromres.2004.07.015.
Moderate and regular consumption of wine reduces the risk of acute coronary thrombotic events. The mechanism of the anti-thrombotic effect of wine is not clear. Extract or purified ingredients of grapes have not yet been studied for anti-thrombotic effect.
Anti-thrombotic effect of proanthocyanidin, a highly purified ingredient of grape seed, was assessed by a shear-induced thrombosis test in vitro and by a laser-induced thrombosis test in the mouse carotid artery, in vivo.
Intravenously (20 mg/kg body weight, BW) or orally (2 x 200 mg/kg BW) administered proanthocyanidin significantly inhibited the laser-irradiation induced thrombus formation in the carotid artery (both P=0.01). Subsequent to oral administration of proanthocyanidin, in vitro platelet reactivity to shear stress has been inhibited. The latter suggests that the in vivo anti-thrombotic effect of proanthocyanidin may be due to a direct inhibitory effect on platelets.
适度且规律地饮用葡萄酒可降低急性冠状动脉血栓形成事件的风险。葡萄酒抗血栓作用的机制尚不清楚。葡萄的提取物或纯化成分尚未针对抗血栓作用进行研究。
通过体外剪切诱导血栓形成试验和体内小鼠颈动脉激光诱导血栓形成试验，评估葡萄籽的一种高度纯化成分原花青素的抗血栓作用。
静脉注射（20毫克/千克体重，BW）或口服（2×200毫克/千克BW）原花青素可显著抑制激光照射诱导的颈动脉血栓形成（P均=0.01）。口服原花青素后，体外血小板对剪切应力的反应性受到抑制。后者表明原花青素的体内抗血栓作用可能是由于对血小板的直接抑制作用。
