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dc.contributor.authorSingh, Induen_US
dc.contributor.authorMok, Michelleen_US
dc.contributor.authorChristensen, Anne-Marieen_US
dc.contributor.authorH. Turner, Alanen_US
dc.contributor.authorA. Hawley, Johnen_US
dc.date.accessioned2017-04-24T13:33:40Z
dc.date.available2017-04-24T13:33:40Z
dc.date.issued2008en_US
dc.date.modified2011-10-18T07:25:12Z
dc.identifier.issn09394753en_US
dc.identifier.doi10.1016/j.numecd.2006.09.001en_AU
dc.identifier.urihttp://hdl.handle.net/10072/40269
dc.description.abstractIntroduction 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.en_US
dc.description.peerreviewedYesen_US
dc.description.publicationstatusYesen_AU
dc.format.extent180044 bytes
dc.format.mimetypeapplication/pdf
dc.languageEnglishen_US
dc.language.isoen_AU
dc.publisherElsevier Ltd.en_US
dc.publisher.placeUnited Kingdomen_US
dc.relation.ispartofstudentpublicationNen_AU
dc.relation.ispartofpagefrom127en_US
dc.relation.ispartofpageto132en_US
dc.relation.ispartofissue2en_US
dc.relation.ispartofjournalNutrition, Metabolism & Cardiovascular Diseasesen_US
dc.relation.ispartofvolume18en_US
dc.rights.retentionYen_AU
dc.subject.fieldofresearchCardiovascular Medicine and Haematology not elsewhere classifieden_US
dc.subject.fieldofresearchcode110299en_US
dc.titleThe effects of polyphenols in olive leaves on platelet functionen_US
dc.typeJournal articleen_US
dc.type.descriptionC1 - Peer Reviewed (HERDC)en_US
dc.type.codeC - Journal Articlesen_US
gro.rights.copyrightCopyright 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.en_AU
gro.date.issued2008
gro.hasfulltextFull Text


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