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Antiaggregant effects on human platelets of culinary herbs
Author(s) -
Okazaki Kenji,
Nakayama Shigenori,
Kawazoe Kazuyoshi,
Takaishi Yoshihisa
Publication year - 1998
Publication title -
phytotherapy research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.019
H-Index - 129
eISSN - 1099-1573
pISSN - 0951-418X
DOI - 10.1002/(sici)1099-1573(199812)12:8<603::aid-ptr372>3.0.co;2-g
Subject(s) - arbutin , arachidonic acid , platelet , platelet aggregation , chemistry , pharmacognosy , herb , thrombin , traditional medicine , biochemistry , food science , medicinal herbs , biological activity , biology , in vitro , medicine , enzyme , immunology
The inhibitory effects of methanol extracts of 20 herb species on human platelet aggregation were investigated. Allspice, basil, marjoram, tarragon and thyme strongly inhibited the platelet aggregation induced by collagen. Basil, marjoram and tarragon strongly inhibited platelet aggregation induced by ADP. An active compound, arbutin, was isolated from sweet marjoram as an inhibitor of platelet aggregation induced by collagen; ADP, arachidonic acid (AA) and thrombin. Copyright © 1998 John Wiley & Sons, Ltd.