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Open Life Sciences

formerly Central European Journal of Biology

Editor-in-Chief: Ratajczak, Mariusz

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Volume 7, Issue 4


Volume 10 (2015)

Anthocyanins from red cabbage extract — evidence of protective effects on blood platelets

Joanna Saluk / Michał Bijak / Joanna Kołodziejczyk-Czepas / Małgorzata Posmyk / Krystyna Janas / Barbara Wachowicz
Published Online: 2012-06-03 | DOI: https://doi.org/10.2478/s11535-012-0057-9


Red cabbage belongs to cruciferous vegetables recognized as a rich source of anthocyanins. Anthocyanins have a wide range of therapeutic advantages without adverse effects, including cardiovascular protective properties. For development of cardiovascular diseases, platelet activation is crucial; therefore compounds which inhibit platelet activation are sought after. The anti-platelet activity of anthocyanins has only been described and is still unclear. In our study, the extract of anthocyanins, obtained from fresh leaves of red cabbage, was used in vitro to examine their antioxidative effects on platelets under oxidative stress conditions which are responsible for hyperactivity of these cells. The antiplatelet and antioxidative activities were determined by platelet aggregation and specific markers of the arachidonate cascade with O2−· generation, and oxidative changes (carbonyl groups and 3-nitrotyrosine). Extracts (5–15 μM) protected platelet proteins and lipids against oxidative damage, and diminished platelet activation. Anthocyanins from red cabbage provided beneficial anti-platelet effects and might help prevent cardiovascular diseases.

Keywords: Anthocyanins; Antioxidant; Blood platelets; Red cabbage

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About the article

Published Online: 2012-06-03

Published in Print: 2012-08-01

Citation Information: Open Life Sciences, Volume 7, Issue 4, Pages 655–663, ISSN (Online) 2391-5412, DOI: https://doi.org/10.2478/s11535-012-0057-9.

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© 2012 Versita Warsaw. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License. BY-NC-ND 3.0

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