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  • The effects of polyphenols in olive leaves on platelet function

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    Author(s)
    Singh, Indu
    Mok, Michelle
    Christensen, Anne-Marie
    Turner, Alan H
    Hawley, John A
    Griffith University Author(s)
    Singh, Indu
    Year published
    2008
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    Abstract
    Introduction The phenolic compounds of olive leaves and olive oils in the Mediterranean diet have been associated with a reduced incidence of heart disease. Accordingly, antioxidant-rich diets may prevent the deleterious effects of oxidative metabolism by scavenging free radicals, thus inhibiting oxidation and delaying atherosclerosis. The process involves phospholipase C activation and arachidonic acid metabolism, and is thought to reduce hydrogen peroxide (H2O2). In our study, an extract of Olea europaea L. leaves was used. The active phenolic compounds in this extract are part of the secoiridoid family, known for their ...
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    Introduction The phenolic compounds of olive leaves and olive oils in the Mediterranean diet have been associated with a reduced incidence of heart disease. Accordingly, antioxidant-rich diets may prevent the deleterious effects of oxidative metabolism by scavenging free radicals, thus inhibiting oxidation and delaying atherosclerosis. The process involves phospholipase C activation and arachidonic acid metabolism, and is thought to reduce hydrogen peroxide (H2O2). In our study, an extract of Olea europaea L. leaves was used. The active phenolic compounds in this extract are part of the secoiridoid family, known for their capacity to scavenge H2O2. The results from this study will help to improve our understanding of effects of polyphenol antioxidants in olive leaf extract on platelet function. Methods Full blood examination (FBE), platelet aggregation, and ATP release were performed on samples from fasting, normal, healthy male subjects. Platelet function at increasing concentrations of oleuropein was investigated through measures of platelet aggregation and ATP release from activated platelets. Results Blood analysis (n = 11) revealed a significant dose-dependant reduction in platelet activity with olive extract concentrations of 1.0% v/v (P < 0.001). ATP Release showed a similar pattern (P = 0.02). Conclusions Olive leaf polyphenols derived from O. europaea L. leaves inhibited in vitro platelet activation in healthy, non-smoking males. Further bioavailability studies need to be undertaken to determine the in vivo effect of extract on platelet function and to validate the present results.
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    Journal Title
    Nutrition, Metabolism & Cardiovascular Diseases
    Volume
    18
    Issue
    2
    DOI
    https://doi.org/10.1016/j.numecd.2006.09.001
    Copyright Statement
    © 2008 Elsevier Inc. This is the author-manuscript version of this paper. Reproduced in accordance with the copyright policy of the publisher. Please refer to the journal's website for access to the definitive, published version.
    Subject
    Biomedical and clinical sciences
    Cardiovascular medicine and haematology not elsewhere classified
    Publication URI
    http://hdl.handle.net/10072/40269
    Collection
    • Journal articles

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