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

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 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 (H2 O2 ), 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.

Consumption of anthocyanin-rich Queen Garnet plum juice reduces platelet activation related thrombogenesis in healthy volunteers

“…The ability of anthocyanin-rich foods to simultaneously target various platelet activation pathways and potentially attenuate thrombosis is currently receiving significant interest (Alvarez-Suarez et al, 2014;Pojer, Mattivi, Johnson, & Stockley, 2013;Santhakumar, Bulmer, & Singh, 2013). Anthocyanins are a main polyphenol subclass and are some of the most abundant polyphenols in fruits and vegetables with an estimated mean intake in Europe of 65 mg/day (Zamora-Ros et al, 2011).…”

The ex vivo antiplatelet activation potential of fruit phenolic metabolite hippuric acid

“…1 Amongst several risk factors including smoking, hypertension, genetic association and obesity, poor nutrition has also been one of the important contributors. [6][7][8][9][10][11][12][13] Analysis of the pharmacokinetics and bioavailability of plant derived compounds after polyphenol/ anthocyanin rich food intake has shown that the concentrations of anthocyanins and structurally related metabolites only reach micro-molar concentrations in vivo (less than 5 μM). [2][3][4][5] Interest in plant derived antioxidants and polyphenols such as anthocyanins and quercetin continues to grow as a result of their reported antithrombotic and cardiovascular benefits.…”

Flavonoid Content and Antioxidant Properties of Different Black Tea Infusions

“…Antioxidative properties of phenolic compounds are manifested particularly by their abilities to inhibit free radical generation, scavenge free radicals, and chelate transition metal ions, mainly iron and copper, which are catalysts of free radical reactions [6,7]. They also prevent free radical generation by inhibiting activity of existing enzymes or by increasing the activity of enzymes with antioxidative properties, probably on the way of induction of protein molecule biosynthesis [8,9]. In this study the content of flavonoids in the infusions of several commercially available teas (black and aromatized) was determined by HPLC-MS in the negative electrospray ionization mode.…”