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Issue 5, 2017
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Antithrombotic effect and mechanism of Rubus spp. Blackberry

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Abstract

The compounds of Rubus spp. Blackberry (RSB) were isolated and identified by a bioassay-guided method, and their antithrombotic effects and mechanism were investigated with the acute blood stasis rat model. The RSB extract was evaluated by activated partial thromboplastin time (APTT), thrombin time (TT), prothrombin time (PT), and fibrinogen (FIB) assays in vitro. Results indicated that RSB extract exhibited anticoagulant activity. In addition to compounds 1 and 6, the other compounds also exhibited anticoagulant activity in vitro. Therefore, the in vivo antithrombosis effects of RSB extract 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-1 (endothelin-1) were measured. Results suggested that RSB extract had inhibitory effects on thrombus formation, and its antithrombotic effects were associated with the regulation of vascular endothelium active substance, activation of blood flow and an anticoagulation effect.

Graphical abstract: Antithrombotic effect and mechanism of Rubus spp. Blackberry

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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., 2017,8, 2000-2012
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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, 8, 2000
    DOI: 10.1039/C6FO01717G

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