d-glucaro 1,4-lactone and resveratrol as antioxidants in blood platelets |
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Authors: | Beata Olas Joanna Saluk-Juszczak Barbara Wachowicz |
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Institution: | (1) Department of General Biochemistry, Institute of Biochemistry, University of Lodz, Banacha 12/16, 90-237 Lodz, Poland |
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Abstract: | The aim of our work was to study the anti-aggregatory and antioxidative effects of natural dietary products, d-glucaro 1,4-lactone (1,4-GL) in combination with phenolic compound resveratrol (trans-3,4′,5-trihydroxystilbene). Our results in vitro showed that 1,4-GL alone slightly inhibits platelet aggregation induced
by thrombin. The combination of resveratrol (0.1 μM) with 0.5 mM of 1,4-GL caused a significant decrease of thrombin-induced
platelet aggregation; however separately, neither of studied compound at used concentrations was not effective. When platelets
were treated with 1,4-GL (at the concentration of 0.1 mM and higher) and resveratrol (0.1 μM), similar synergistic action
of both tested compound on markers of oxidative stress formation was observed. We measured the levels of different specific
markers of oxidative stress, e.g., superoxide anion radicals , thiobarbituric acid-reactive substances and carbonyl group formation. Both tested compounds inhibited also the generation
of and malondialdehyde that represents enzymatical peroxidation of arachidonic acid leading to thromboxane A2 (TXA2) formation in platelets after thrombin stimulation. The obtained in vitro results demonstrate that anti-platelet and antioxidative
properties of resveratrol may be significantly augmented by another dietary agent such as 1,4-GL, but mechanism synergistic
action of these compounds is not yet known. |
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Keywords: | d-Glucaro 1" target="_blank">d-Glucaro 1 4-lactone Resveratrol Blood platelets Oxidative stress Antioxidant |
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