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  • A review of the mechanisms and effectiveness of dietary polyphenols in reducing oxidative stress and thrombotic risk

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    Author(s)
    Santhakumar, AB
    Bulmer, AC
    Singh, I
    Griffith University Author(s)
    Bulmer, Andrew C.
    Singh, Indu
    Year published
    2014
    Metadata
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    Abstract
    Dietary sources of polyphenols, which are derivatives and/or isomers of flavones, isoflavones, flavonols, catechins and phenolic acids, possess antioxidant properties and therefore might be important in preventing oxidative-stress-induced platelet activation and attenuating adverse haemostatic function. Free radicals, including reactive oxygen and nitrogen species, promote oxidative stress, leading to platelet hyperactivation and the risk of thrombosis. The consumption of antioxidant/polyphenol rich foods might therefore impart anti-thrombotic and cardiovascular protective effects via their inhibition of platelet hyperactivation ...
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    Dietary sources of polyphenols, which are derivatives and/or isomers of flavones, isoflavones, flavonols, catechins and phenolic acids, possess antioxidant properties and therefore might be important in preventing oxidative-stress-induced platelet activation and attenuating adverse haemostatic function. Free radicals, including reactive oxygen and nitrogen species, promote oxidative stress, leading to platelet hyperactivation and the risk of thrombosis. The consumption of antioxidant/polyphenol rich foods might therefore impart anti-thrombotic and cardiovascular protective effects via their inhibition of platelet hyperactivation or aggregation. Most commonly-used anti-platelet drugs such as aspirin block the cyclooxygenase (COX)-1 pathway of platelet activation, similar to the action of antioxidants with respect to neutralising hydrogen peroxide (H2O2), with a similar effect on thromboxane production via the COX-1 pathway. Polyphenols also target various additional platelet activation pathways (e.g. by blocking platelet-ADP, collagen receptors); thus alleviating fibrinogen binding to platelet surface (GPIIb-IIIa) receptors, reducing further platelet recruitment for aggregation and inhibiting platelet degranulation. As a result of the ability of polyphenols to target additional pathways of platelet activation, they may have the potential to substitute or complement currently used anti-platelet drugs in sedentary, obese, pre-diabetic or diabetic populations who can be resistant or sensitive to pharmacological anti-platelet therapy.
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    Journal Title
    Journal of Human Nutrition and Dietetics
    Volume
    27
    Issue
    1
    DOI
    https://doi.org/10.1111/jhn.12177
    Copyright Statement
    © 2013 John Wiley & Sons, Ltd. This is the pre-peer reviewed version of the following article: A review of the mechanisms and effectiveness of dietary polyphenols in reducing oxidative stress and thrombotic risk, Journal of Human Nutrition and Dietetics, Volume 27, Issue 1, 2013, pages 1–21, which has been published in final form at dx.doi.org/10.1111/jhn.12177.
    Subject
    Biochemistry and cell biology
    Nutrition and dietetics
    Publication URI
    http://hdl.handle.net/10072/56864
    Collection
    • Journal articles

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