Reduction of Platelet Aggregation From Ingestion of Oleic and Linoleic Acids Found in Vitis vinifera and Arachis hypogaea Oils

Abstract

The purpose of this study was to evaluate the effect of the consumption of seed oils from Vitis vinifera and Arachis hypogaea in platelet aggregation. The initial hypothesis suggested that subjects who have consumed these seed oils undergo modified platelet aggregation. This study was performed using a pre-post test design, with a control group, and double blind. The effects of the consumption of grape seed and peanut oils were measured for platelet aggregation in clinical and laboratory tests in 30 healthy subjects. In addition to this group, a control group of 4 health subjects received no treatment with oils, just 500 mg oral administration acetylsalicylic acid for 7 days. Platelet aggregation was assessed by the Born turbidimetric method, using 3 different concentrations of adenosine diphosphate as agonists (2, 54; 1, 17; and 0, 58 μM). The study subjects had very similar results; both oils were shown to have a significant reduction in platelet aggregation. Grape seed oil showed a decrease of 8.4 ± 1% in aggregation, compared with peanut oil, which decreased aggregation by 10.4 ± 1%. The control group, taking 500 mg OD aspirin for 7 days, showed a significant decrease in platelet aggregation, similar to that of oil ingestion. Each of the oils was analyzed for fatty acids, to determine which particular acids were presents in greater levels, which could explain the reduction in platelet aggregation. The oil found to be most abundant in grape seeds was linoleic acid (omega-6), and in peanuts, it was oleic acid (omega-9). However, in fact, both acids reduced platelet aggregation. Consumption of plant oils from grape seeds and peanuts had a lowering effect on platelet aggregation, in addition to containing a high content of unsaturated fatty acids. However, omega-3, omega-6, and omega-9 fatty acids were not specifically responsible for the reductions mentioned above.

The Effects of Oxidation on the Antithrombotic Properties of Tea Lipids against PAF, Thrombin, Collagen, and ADP

“…On the other hand, in contrast to the ω3 PUFA, the overall levels of MUFA and those of individual OA (18:1c9), palmitoleic (16:1c9), cis-vaccenic (18:1c11), and gadoleic (20:1c9) acids were considerably reduced in the PL extracts of tea leaves that were oxidized for 60 min, a result that comes in accordance with previous studies in tea [31,49,50]. Especially the observed reduction in their major MUFA, OA, seem to be associated with the observed decline in the antithrombotic activities of these tea PL extracts against all platelet agonists tested, since OA has favorable antiplatelet effects [18,19]. It is also possible that the reduction of the antithrombotic activities of tea PL after 60 min of oxidation is related to an oxidation of some of the bioactive tea phenolic compounds that have previously reported antiplatelet effects, since they are labile to nonenzymatic oxidation during processing [37].…”

“…Apart from its phenolic content, tea also contains other polar compounds, such as polar lipids (PL) (e.g., glycolipids and phospholipids), with several of them being rich in unsaturated FA, especially oleic acid (OA) and α-Linolenic acid (ALA), the latter being an essential omega-3 polyunsaturated FA (ω3 PUFA) [4][5][6][7][8]. OA, ALA, and other ω3 PUFA, such as the docosahexaenoic acid (DHA) and the eicosapentaenoic acid (EPA) have also exhibited antiplatelet effects of their own [16][17][18][19]. However, several PL of natural origin (e.g., from plants, animals, marine sources, microorganisms, food byproducts, etc.)…”

Grape Seed Oil Characterization: A Novel Approach for Oil Quality Assessment

“…reported a significant platelet aggregation decrease in oil group in comparison with control. [ 59 ]…”

Oils from fruit seeds and their dietetic and cosmetic significance

“…In the group of polyphenols present in grape seeds, there are catechins (epicatechin, gallocatechin, epigallocatechin, epicatechin 3-O-gallate), procyanidins and phenolic acids (gallic, coffee, ferulic, p-coumaric acid) [45]. Grape oil, cold pressed from seeds, is a source of EFA, as well as tocopherols, phytosterols and phospholipids [2,46]. Among the saturated fatty acids, palmitic and stearic are mentioned, whereas in the group of unsaturated fatty acids there are omega-3 (α-linolenic (0.5%), omega-6 (linoleic (72-85%) and omega-9 (oleic (10%) fatty acids [1,47].…”

“…Due to its high content of omega-6 acids, it is an important component of a diet with health-promoting effects used in the prevention of cardiovascular diseases, but also for diabetes or obesity [34,48]. Bazán-Salinas et al [46] and Kołodziejczyk and Olas [41] show that the consumption of grape seed oil reduces platelet aggregation and is important in the prevention and treatment of atherosclerosis. The research results of Nayak et al [47] indicate that grape seed oil accelerates the wound healing process, which is related to the antibacterial, anti-inflammatory and antioxidant activity of the biologically active compounds in grape seeds, including fatty acids and polyphenols.…”