Anti-Platelet Activity of Water Dispersible Curcuminoids in Rat Platelets.

Anikisetty, Maheswaraiah and Jagan Mohan Rao, L. and Akhilender Naidu, K. (2015) Anti-Platelet Activity of Water Dispersible Curcuminoids in Rat Platelets. Phytotherapy Research, 29. pp. 450-458.

PDF Phytother Res 29_2015_450-458.pdf - Published Version Restricted to Registered users only Download (1MB)

Abstract

Curcuminoids are active principle of turmeric with plethora of health beneficial properties. In this study, we have evaluated for the first time the effect of water dispersible curcuminoids on rat platelet aggregation. Curcuminoids (10–30 μg/mL) significantly inhibited platelet aggregation induced by agonists viz., collagen, ADP and arachidonic acid. Curcuminoids were found to be two-fold more potent than curcumin in inhibiting platelet aggregation. Intracellular curcuminoid concentration was relatively higher than curcumin in rat platelets. Curcuminoids significantly attenuated thromboxane A2, serotonin levels in rat platelets which play an important role in platelet aggregation. Curcuminoid treatment increased nitric oxide (NO) levels in platelets treated with agonists. Curcuminoids inhibited free radicals such as superoxide anion released from activated platelets, which ultimately inhibits platelet aggregation. Further, curcuminoids inhibited 12-lipoxygenase activity and formation of 12-hydroperoxyeicosatetraenoic acid (12-HPETE) in activated rat platelets which regulates platelet aggregation. The results suggest that curcuminoids have remarkable anti-platelet activity by modulating multiple mechanisms involved in platelet aggregation. Thus curcuminoids may have a therapeutic potential to prevent platelet activation related disorders

Item Type:	Article
Uncontrolled Keywords:	curcuminoids; platelet aggregation; nitric oxide; thromboxane; superoxide; 12-LOX
Subjects:	600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Dept. of Biochemistry Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	17 Jun 2015 08:03
Last Modified:	17 Jun 2015 08:03
URI:	http://ir.cftri.res.in/id/eprint/11834

Actions (login required)

View Item