Angelica keiskei (Ashitaba) has potential as an antithrombotic health food

Angelica keiskei (Ashitaba) is a large perennial herb that is native to the Pacific coast ofJapan. It has recently become popular as a healthy food in Asian countries because itmight have various physiological benefits including antithrombotic properties. Moststudies of the bioactive constituents from Ashitaba have focused on the activities of themajor chalcones, xanthoangelol and 4-hydroxyderricin. However, other chalcones,flavanones and coumarins have also been isolated from Ashitaba, precisely characterized,and investigated in vivo. Platelets play a key role in haemostasis and wound healingprocesses. Dysregulated platelet activity is associated with the progression of plateletaggregation and decreased venous blood flow, which results in thrombotic diseases. Aminor chalcone, xanthoangelol E, inhibits TXB2 synthesis in rabbit platelets, which seemsto be the source of the belief that Ashitaba has antithrombotic properties. However, recentdata showed that xanthoangelol and 4-hydroxyderricin inhibited the aggregation of rabbitplatelets. Platelet aggregation stimulated by collagen was also inhibited in whole bloodincubated with Xanthoangelol or 4-hydroxyderricin. Plasminogen activator inhibitor-1 isthe primary physiological inhibitor of tissue type plasminogen activator, a key protease ofthe fibrinolytic system. An increase in plasma of this inhibitor is associated withthrombotic conditions. Ashitaba yellow exudate inhibited the elevation of plasmaplasminogen activator inhibitor-1 in mice induced by obesity or chronic low-gradeinflammation. These studies showed the yellow exudate from stem cuttings and chalconesisolated from Ashitaba roots and leaves might have antithrombotic activity. This articlereviews the possible antithrombotic properties of Ashitaba.