A comprehensive review of the impact of dietary nutraceuticals on platelet function and its relationship to cardiovascular disease

Nutraceuticals and Human Blood Platelet Function offers a summary of the most current evidence on the effects of anti-platelet factors isolated mainly from food and natural sources, their structure function relationship, bioavailability, mechanisms of actions, and also information on human trials data. The author a noted expert in the field explores platelet function and their roles in development of CVD, functional foods and bioactive compounds in CVD risk factors. The author highlights platelets, their mechanisms of actions, data from epidemiological studies, structure-function relationship clinical trial data, ex vivo and in vitro data.

This important resource will focus primarily on human studies and emphasize functional and physiological implications of the nutritional impact on platelet function and CVD that could be an important approach to highlight the concept of preventive CVD nutrition. An authoritative text, Nutraceuticals and Human Blood Platelet Function:

Offers a unique resource that connects nutrition with platelet function and its impact on cardiovascular disease
Contains an evidenced-based approach, including data from human and animal clinical studies
Reveals the impact of bioactive compounds and their effect on platelets
Presents a text that is authored by an expert with vast experience in the field of nutrition and platelet function

Written for professionals, academics, researchers, and students associated in the area of nutrition, Nutraceuticals and Human Blood Platelet Function offers a review of the most current research on the effects of platelet function and their roles in development of CVD, functional foods and bioactive compounds in CVD risk factors.

Chapter-1 Human blood platelets and their roles in the development of cardiovascular disease

1.1 Abstract

1.2 Introduction

1.3 Human Platelets: Structure and function

1.4 Platelet Activation pathways

1.5 Platelets and Vessel walls interactions

1.6 Platelets and Atherosclerosis process

1.7 Platelets and their roles in inflammation

1.8 Platelets and their roles in the development of cardiovascular disease

1.9 Conclusions

Chapter 2: Epidemiology of Cardiovascular disease

2.1 Abstract

2.2 Introduction

2.3 Dietary lipids and cardiovascular disease

2.4 Environmental factors and Cardiovascular disease

2.5 Genetic basis of Cardiovascular disease

2.6 Fruits and vegetables consumption and Cardiovascular disease risk reduction

2.7 Conclusions

Chapter 3: N-3 fatty acids and human platelets

3.1 Abstract

3.2 Introduction

3.3 Epidemiology of n-3 fatty acids intake and cardiovascular disease

3.4 N-3 fatty acids and platelet function

3.5 Platelet function and Eicosanoids

3.6 Clinical trials with n-3 fatty acids

3.7 Sources of n-3 fatty acids

3.8 Conclusions

Chapter 4: Effects of Garlic, Onion, Ginger, and Turmeric on platelet function

4.1 Abstract

4.2 Introduction

4.3 Effects of Garlic on platelet function

4.4 Effects of Onion (Allium cepa L.) on platelet function

4.5 Effects of Ginger (Zingiber officinale)on platelet function

4.6 Effects of Turmeric (Curcuma longa) on platelets

4.7 Conclusions

Chapter 5: Herbs and platelet function

5.1 Abstract

5.2 Introduction

5.3 Effects of herbs on platelet functions: in vitro studies

5.4 Identification of antiplatelet factors in herbs

5.5 Human trials

5.6 Conclusion

6 Chapter 6: Tomato extract and human platelet functions

6.1 Abstract

6.2 Introduction

6.3 Epidemiology of tomato consumption and CVD risk reduction

6.4 In vitro studies with water-soluble tomato extract on human blood platelet aggregation

6.5 Development of Fruitflow : Compositional and structural aspects

6.6 Human trials

6.7 Effects of chronic consumption

6.8 Comparing the dietary antiplatelet Fruitflow with the antiplatelet drug aspirin

6.9 EFSA approval of Fruitflow

6.10 Conclusions

Chapter 7: Dietary nitrates and their antiplatelet effects

7.1 Abstract

7.2 Introduction

7.3 Effects of nitrates in platelet aggregation

7.4 Mechanisms of action

7.5 Sources of dietary nitrates

7.6 Human trials

7.7 Conclusions

Chapter 8: Kiwifruit and human platelet function

8.1 Abstract

8.2 Introduction

8.3 Preparation of Kiwifruit extract and its effects on platelet function

8.4 Mechanisms of action

8.5 Identification of anti-platelet factors

8.6 Human trials

8.7 Conclusions

Chapter 9: Polyphenols and human platelets

9.1 Abstract

9.2 Introduction

9.3 Polyphenols: Structure and Activity

9.4 Sources of Polyphenols

9.5 Dietary intakes and bioavailability of polyphenols

9.6 Role of polyphenols in Platelet function

9.7 Conclusions

Chapter 10: Effects of Ginkgo Biloba, Ginseng green tea and dark chocolate on human blood platelet function

10.1 Abstract and the key words

10.2 Introduction

10.3 Ginkgo biloba extract on platelet function

10.4 Clinical trial with EGB761

10.5 Ginseng and its effects on platelet function

10.6 Green Tea (Camellia sinensis) and its effects on platelet function

10.7 Dark Chocolate and platelet function

10.8 Conclusions

Chapter 11: Plant Alkaloids and platelet function

11.1 Abstract

11.2 Introduction

11.3 Alkaloids as anti-platelet agents

11.4 Mechanism of actions of Alkaloids

11.5 Conclusions

Chapter 12: Strawberries and human platelet function

12.1 Abstract

12.2 Introduction

12.3 Polyphenols in Strawberries

12.4 Strawberry and its cardio-protective effects

12.5 Anti-platelet factors in Strawberries

12.6 Conclusions

Chapter 13: Effects of metal ions on platelet function

13.1 Abstract and the key words

13.2 Introduction

13.3 Zinc and human blood platelet function

13.4 Calcium and its regulation of platelet function

13.5 Chromium and platelet function

13.6 Iron and platelet function

13.7 Magnesium and platelet function

13.8 Platelet function and Selenium

13.9 Conclusions

Chapter 14: Individual compounds isolated from plant sources with anti-platelet activity

14.1 Abstract and the key words

14.2 Introduction

14.3 Effects of taurine and glycine on human platelets:

14.4 Anthocyanins and platelets

14.5 Coumarins and their anti-platelet effects

14.6 Atractylenolides and their anti-platelet effects

14.7 Flavonolignans and blood platelet function

14.8 Protocatechuic acid on human platelet Aggregation

14.9 KOK and platelet function

14.10 Inhibitors of Platelet Granules Secretion

14.11 Hydroxychavicol, a novel betel leaf component and platelet function

14.12 Conclusions