In vitro  and  in vivo  effects of carrot on human blood platelet aggregation | Zendy

Herath Thanuja D. | Zendy; Paturi Gunaranjan | Zendy; Butts Christine A. | Zendy; Sansom Catherine E. | Zendy; Morgenstern Marco P. | Zendy

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In vitro and in vivo effects of carrot on human blood platelet aggregation

Author(s) -

Herath Thanuja D.,

Paturi Gunaranjan,

Butts Christine A.,

Sansom Catherine E.,

Morgenstern Marco P.

Publication year - 2021

Publication title -

international journal of food science and technology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.831

H-Index - 96

eISSN - 1365-2621

pISSN - 0950-5423

DOI - 10.1111/ijfs.14809

Subject(s) - platelet , food science , carotenoid , in vitro , chemistry , crossover study , platelet aggregation , in vivo , pulp (tooth) , human blood , whole blood , daucus carota , biochemistry , botany , biology , medicine , microbiology and biotechnology , immunology , physiology , alternative medicine , pathology , placebo

Carrot extract significantly inhibited the blood platelet aggregation in vitro , but there was no significant inhibition of platelet aggregation in humans who consumed diced or juiced carrots.

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