University of Lodz, Department of General Biochemistry, Faculty of Biology and Environmental Protection, Pomorska 141/3, 90-236, Lodz, Poland.
Medical University of Lodz, Faculty of Medicine, 90-419, Lodz, Poland.
Food Chem Toxicol. 2020 Jul;141:111437. doi: 10.1016/j.fct.2020.111437. Epub 2020 May 18.
The most common cause of three major cardiovascular disorders, viz. ischemic heart disease (acute coronary syndrome), stroke and venous thromboembolism, is thrombosis. As blood platelets are considered the focal point of haemostasis, they play a key role in thrombosis and other cardiovascular diseases (CVDs). Various studies indicate that certain dietary components, such as phenolic compounds, selected vitamins (A and E) and unsaturated fatty acids, may act as important mediators in the prophylaxis and treatment of CVDs associated with platelet hyperactivation. It is possible that other components, such as natural and synthetic colourants may also possess such potential. Although studies have found individual food dyes or plant extracts acting as food colourants to demonstrate antiplatelet activity, no comprehensive and critical review has been performed of this activity. Therefore, the present paper reviews the current state of knowledge concerning the effect of colourants, especially natural ones, on blood platelet activity, as well as on thrombosis, being a consequence of platelet hyperactivation. It also discusses the molecular pathways of platelet activity as a basis for the development of effective antiplatelet therapies. The literature covered by this review suggests that such natural dyes can possess antiplatelet or anticoagulant activity; however, their antiplatelet action is complex and varies considerably, which may be attributed to differences in their chemical structure. Such natural food colourants may represent a promising alternative to synthetic food dyes.
三种主要心血管疾病（即缺血性心脏病（急性冠状动脉综合征）、中风和静脉血栓栓塞症）的最常见病因是血栓形成。由于血小板被认为是止血的焦点，因此它们在血栓形成和其他心血管疾病（CVDs）中起着关键作用。各种研究表明，某些膳食成分，如酚类化合物、某些维生素（A 和 E）和不饱和脂肪酸，可能作为与血小板过度激活相关的 CVDs 的预防和治疗的重要介质。其他成分，如天然和合成着色剂，也可能具有这种潜力。尽管研究发现个别食品染料或植物提取物作为食品着色剂具有抗血小板活性，但尚未对这种活性进行全面和批判性的审查。因此，本文综述了有关着色剂（特别是天然着色剂）对血小板活性以及血小板过度激活导致的血栓形成的影响的最新知识。还讨论了血小板活性的分子途径，作为开发有效抗血小板治疗的基础。本综述涵盖的文献表明，这些天然染料可能具有抗血小板或抗凝活性；然而，它们的抗血小板作用是复杂的，差异很大，这可能归因于它们的化学结构不同。这些天然食品着色剂可能代表合成食品染料的有希望的替代品。
