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Antithrombotic effect and mechanism of Rubus spp. Blackberry

Abstract

The compounds of Rubus spp. Blackberry (RSB) were isolated and identified by bioassay-guided method, and antithrombotic effects and mechanism were investigated with the acute blood stasis rat model. The RSB extract was evaluated by activated partial thromboplastintime (APTT), thrombin time (TT), prothrombin time (PT), and fibrinogen (FIB) assays in vitro. Results indicated that RSB extract exhibited the anticoagulant activity. In addition to compounds 1 and 6, the other compounds also exhibited the anticoagulant activity in vitro. Therefore, the in vivo anti-thrombosis effects of RSB extract and ursolic acid (Uad)were investigated by measuring whole blood viscosity (WBV), plasma viscosity (PV), APTT, PT, TT, and FIB. Meanwhile, the levels of Thromboxane B2 (TXB2), 6-keto prostaglandin F1α (6-Keto-PGF1α), endothelial nitric oxide synthase (eNOS) and ET were measured. Results suggested that both RSB extract and Uad had the inhibitory effects on thrombus formation, and their antithrombotic effects were associated with the regulation of vascular endothelium active substance, activation of blood flow and anticoagulation effect.

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Publication details

The article was received on 24 Nov 2016, accepted on 01 Feb 2017 and first published on 09 Feb 2017


Article type: Paper
DOI: 10.1039/C6FO01717G
Citation: Food Funct., 2017, Accepted Manuscript
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    Antithrombotic effect and mechanism of Rubus spp. Blackberry

    P. Xie, Y. Zhang, X. Wang, J. Wei and W. kang, Food Funct., 2017, Accepted Manuscript , DOI: 10.1039/C6FO01717G

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