Anti-thrombotic effect of proanthocyanidin, a purified ingredient of grape seed

Introduction: Moderate and regular consumption of wine reduces the risk of acute coronary thrombotic events. The mechanism of the anti-thrombotic effect of wine is not clear. Extract or purified ingredients of grapes have not yet been studied for anti-thrombotic effect. Materials and methods: Anti-t...

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Veröffentlicht in:	Thrombosis research 2005, Vol.115 (1), p.115-121
Hauptverfasser:	Sano, Takashi, Oda, Etsuko, Yamashita, Tsutomu, Naemura, Aki, Ijiri, Yoshinobu, Yamakoshi, Jun, Yamamoto, Junichiro
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Biological and medical sciences Blood and lymphatic vessels Blood Coagulation Tests Bones, joints and connective tissue. Antiinflammatory agents C57BL/6 mice Cardiology. Vascular system Cardiovascular system Carotid Arteries Disease Models, Animal Diseases of the peripheral vessels. Diseases of the vena cava. Miscellaneous Fibrinolytic Agents - administration & dosage Fibrinolytic Agents - pharmacology Laser-induced thrombosis Medical sciences Mice Pharmacology. Drug treatments Platelet Activation - drug effects Platelet Aggregation Inhibitors Platelet function Platelet Function Tests Platelet reactivity Proanthocyanidin Proanthocyanidins - administration & dosage Proanthocyanidins - pharmacology Seeds Shear-stress Stress, Mechanical Thrombosis - drug therapy Thrombosis - prevention & control Vasodilator agents. Cerebral vasodilators Vitis - chemistry Wine
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