Nutraceuticals and Human Blood Platelet Function: Applications in Cardiovascular Health

A Comprehensive Review of the Impact of Dietary Nutraceuticals on Platelet Function and Its Relationship to Cardiovascular Disease

Nutraceuticals and Human Blood Platelet Function collates the latest research on platelet behavior and naturally sourced anti–platelet factors, and explores these topics within the context of cardiovascular health. Written by a leading expert in food science and nutrition, it authoritatively examines the functional and physiological roles of nutrition in the prevention of cardiovascular disease (CVD), and grounds its findings in data from epidemiological studies and ex vivo and in vivo clinical trials.

The author provides detailed explanations of the role of platelet function in CVD development, with anti–platelet factors, functional foods, and their bioactive compounds assessed as they relate to CVD risk factor reduction. Covering structure–function relationships, bioavailability, mechanisms of action, and more, this in–depth exploration:

Connects nutrition with platelet function and its impact on cardiovascular disease Identifies functional foods and outlines the impact of their bioactive compounds upon platelets Takes an evidence–based approach, with data drawn from human and animal studies Is authored by an expert with many years′ experience in the field of food science

Suitable for professionals, academics, researchers, and students alike, Nutraceuticals and Human Blood Platelet Function offers essential and up–to–date insights into platelet function, cardiovascular health, and the preventative capabilities of dietary and nutritional factors.

Chapter–1 Human blood platelets and their roles in the development of cardiovascular disease

1.1 Abstract

1.2 Introduction

1.3 Human Platelets: Structure and function

1.4 Platelet Activation pathways

1.5 Platelets and Vessel walls interactions

1.6 Platelets and Atherosclerosis process

1.7 Platelets and their roles in inflammation

1.8 Platelets and their roles in the development of cardiovascular disease

1.9  Conclusions

Chapter 2: Epidemiology of Cardiovascular disease

2.1 Abstract

2.2 Introduction

2.3 Dietary lipids and cardiovascular disease

2.4 Environmental factors and Cardiovascular disease

2.5 Genetic basis of Cardiovascular disease

2.6 Fruits and vegetables consumption and Cardiovascular disease risk reduction

2.7 Conclusions

Chapter 3: N–3 fatty acids and human platelets

3.1 Abstract

3.2 Introduction

3.3  Epidemiology of n–3 fatty acids intake and cardiovascular disease

3.4  N–3 fatty acids and platelet function

3.5  Platelet function and Eicosanoids

3.6 Clinical trials with n–3 fatty acids

3.7  Sources of n–3 fatty acids

3.8 Conclusions

Chapter 4:  Effects of Garlic, Onion, Ginger, and Turmeric on platelet function

4.1 Abstract

4.2 Introduction

4.3 Effects of Garlic on platelet function

4.4 Effects of Onion (Allium cepa L.) on platelet function

4.5  Effects of Ginger (Zingiber officinale)on platelet function

4.6 Effects of Turmeric (Curcuma longa) on platelets

4.7 Conclusions

Chapter 5:  Herbs and platelet function

5.1 Abstract

5.2 Introduction

5.3 Effects of herbs on platelet functions: in vitro studies

5.4 Identification of antiplatelet factors in herbs

5.5 Human trials

5.6 Conclusion

6 Chapter 6: Tomato extract and human platelet functions

6.1  Abstract

6.2  Introduction

6.3 Epidemiology of tomato consumption and CVD risk reduction

6.4  In vitro studies with water–soluble tomato extract on human blood platelet aggregation

6.5 Development of Fruitflow®: Compositional and structural aspects

6.6  Human trials

6.7 Effects of chronic consumption

6.8 Comparing the dietary antiplatelet Fruitflow® with the antiplatelet drug aspirin

6.9 EFSA approval of Fruitflow®

6.10 Conclusions

Chapter 7: Dietary nitrates and their antiplatelet effects

7.1 Abstract

7.2 Introduction

7.3 Effects of nitrates in platelet aggregation

7.4  Mechanisms of action

7.5 Sources of dietary nitrates 

7.6 Human trials

7.7      Conclusions

Chapter 8: Kiwifruit and human platelet function

8.1 Abstract

8.2 Introduction

8.3 Preparation of Kiwifruit extract and its effects on platelet    function

8.4 Mechanisms of action

8.5 Identification of anti–platelet factors

8.6 Human trials

8.7 Conclusions

Chapter 9: Polyphenols and human platelets

9.1 Abstract

9.2 Introduction

9.3 Polyphenols: Structure and Activity

9.4 Sources of Polyphenols

9.5 Dietary intakes and bioavailability of polyphenols

9.6 Role of polyphenols in Platelet function

9.7 Conclusions

Chapter 10: Effects of Ginkgo Biloba, Ginseng green tea and dark chocolate on human blood platelet function

10.1  Abstract and the key words

10.2  Introduction

10.3  Ginkgo biloba extract on platelet function

10.4 Clinical trial with EGB761

10.5  Ginseng and its effects on platelet function

10.6  Green Tea (Camellia sinensis) and its effects on platelet function

10.7  Dark Chocolate and platelet function

10.8  Conclusions

Chapter 11: Plant Alkaloids and platelet function

11.1 Abstract

11.2  Introduction

11.3 Alkaloids as anti–platelet agents

11.4 Mechanism of actions of Alkaloids

11.5 Conclusions

Chapter 12: Strawberries and human platelet function

12.1 Abstract

12.2 Introduction

12.3  Polyphenols in Strawberries

12.4 Strawberry and its cardio–protective effects

12.5 Anti–platelet factors in Strawberries

12.6 Conclusions

Chapter 13: Effects of metal ions on platelet function

13.1 Abstract and the key words

13.2   Introduction

13.3  Zinc and human blood platelet function

13.4  Calcium and its regulation of platelet function

13.5  Chromium and platelet function

13.6  Iron and platelet function

13.7  Magnesium and platelet function

13.8  Platelet function and Selenium

13.9  Conclusions

Chapter 14:  Individual compounds isolated from plant sources with anti–platelet activity

14.1 Abstract and the key words

14.2  Introduction

14.3  Effects of taurine and glycine on human platelets:

14.4  Anthocyanins and platelets

14.5  Coumarins and their anti–platelet effects

14.6  Atractylenolides and their anti–platelet effects

14.7  Flavonolignans and blood platelet function

14.8  Protocatechuic acid on human platelet Aggregation

14.9  KOK and platelet function

14.10  Inhibitors of Platelet Granules Secretion

14.11  Hydroxychavicol, a novel betel leaf component and platelet function

14.12  Conclusions

 

DR. ASIM K. DUTTAROY is Professor of Clinical Nutrition at the University of Oslo, Norway. He has been working in the human platelet field since 1985, and has conducted groundbreaking research on anti–platelet factors in fruits and vegetables. Dr. Duttaroy′s writing has been featured in numerous scientific journals across the globe.