114E-8 |
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S.-J. KUO, Food Science, Yuan Pei Institute of Science and Technology, 306 Yuan Pei St., Hsin-Chu, 300, Taiwan Platelet aggregation plays a central role in thrombosis. Consumption of natural inhibitors of platelet aggregation in the diet may provide protection against cardiovascular diseases such as heart attacks and stroke. In this study, in vitro anti human platelet aggregation of several commercially obtained mushrooms were assayed with an electrical impedance aggregometer, with a view for use them in functional foods. Fresh mushrooms were blended in deionized water (1:20, w/v) and filtered, the supernatants after centrifugation were analyzed for their anti-platelet activities. The aggregation inhibitory effects were observed on all kinds of mushroom extracts tested. Shiitake (Lentinus edodes) and Hiratake (Pleurotus ostreatus) had the strongest antiplatelet activity at twentieth volume , inhibiting aggregation by 62% and 48%, respectively. The extracts were stable in boiling water and maintained 85% of inhibitory activity after 1.5hr. These results suggest that Shiitake and Hiratake may contain potent platelet inhibitors and have potential use in reducing the risk of cardiovascular disorders.
Session 114E, Nutraceuticals & Functional Foods: Bioactivity measurement and mechanism
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