Anticoagulant effect of polyphenols-rich extracts from black chokeberry and grape seeds

Protective effects of grape seed extract against oxidative and nitrative damage of plasma proteins

“…The results obtained in this study as well as our previous examinations [16] indicate that grape seed components possess not only anticoagulant, but also antioxidative properties, and may be useful in creation of new therapeutic agents or dietary supplements. Due to described properties extract would be very helpful on both prevention and treatment of thromboembolic complications associated with multiple failures of haemostasis because the available therapeutic agents do not offer such double-effects.…”

“…Catechins have been shown to effectively scavenge oxy-radicals involved in the pathogenesis of many chronic diseases, including cardiovascular diseases, cancer, neurodegenerative diseases [34] Furthermore, (−)-epicatechin has been also found to selectively prevent nitration reactions mediated by peroxynitrite [35]. In our previous experiments [16], we demonstrated that grape seed extract inhibits coagulation of human plasma. In the present study, we observed that the examined extract eliminates the peroxynitrite-induced inhibition of plasma polymerization and restores it to its original state (as for the control of plasma).…”

“…The important aspect of the biological activity of the potential medicines is their ability to combat oxidative stress and/or to reduce its pathological consequences [26]. Our earlier in vitro studies suggested that grape seed extract possesses anticoagulative properties [16]. Previously, we demonstrated the prolongation of blood plasma clotting time (APTT, PT, TT), reduction of thrombin-induced plasma polymerization and the inhibition of thrombin amidolytic activity.…”

“…Extract was dissolved in 50% DMSO to the stock concentration of 10 mg/ml. Composition of the examined extract and the identification of its components was described previously [16].…”

In Vitro Antioxidant Activities of Water-soluble Nucleotide-extract from Edible Fungi

“…In addition, natural antioxidants are safer and healthier than synthetic antioxidants which are used in food (Velioglu et al, 1998). The search for sources of natural antioxidants with radical scavenging activity in recent years has led to the discovery of some antioxidant substances such as phenolic compounds (Su et al, 2009;Bijak et al, 2011), Phellinus merrillii extracts (Chang et al, 2007), boiling water extracts of lotus seeds (Yen et al, 2005), ferulic acid (Prasad et al, 2007), and whey proteins (Tong et al, 2000).The edible fungus is purely natural and pollution-free and it is always used for diet therapy and daily health care. Some edible fungi have currently been found to possess antioxidant activities (Oliveir et al, 2007;Lee et al, 2008).…”