Anthocyanins from red cabbage extract — evidence of protective effects on blood platelets

• Published in: Central European journal of biology Vol. 7; no. 4; pp. 655 - 663
• Main Authors: Saluk, Joanna, Bijak, Michał, Kołodziejczyk-Czepas, Joanna, Posmyk, Małgorzata M., Janas, Krystyna M., Wachowicz, Barbara
• Format: Journal Article
• Language: English
• Published: Heidelberg SP Versita 01.08.2012; Versita; De Gruyter
• Subjects: Anthocyanins; Antioxidant; Biochemistry; Biomedical and Life Sciences; Biotechnology; Blood platelets; Cell Biology; Human Genetics; Immunology; Life Sciences; Red cabbage; Research Article; Anthocyanins; Blood platelets; Antioxidant; Red cabbage
• ISSN: 1895-104X; 2391-5412; 1644-3632; 2391-5412
• DOI: 10.2478/s11535-012-0057-9

Red cabbage belongs to cruciferous vegetables recognized as a rich source of anthocyanins. Anthocyanins have a wide range of therapeutic advantages without adverse effects, including cardiovascular protective properties. For development of cardiovascular diseases, platelet activation is crucial; therefore compounds which inhibit platelet activation are sought after. The anti-platelet activity of anthocyanins has only been described and is still unclear. In our study, the extract of anthocyanins, obtained from fresh leaves of red cabbage, was used in vitro to examine their antioxidative effects on platelets under oxidative stress conditions which are responsible for hyperactivity of these cells. The antiplatelet and antioxidative activities were determined by platelet aggregation and specific markers of the arachidonate cascade with O 2 −· generation, and oxidative changes (carbonyl groups and 3-nitrotyrosine). Extracts (5–15 μM) protected platelet proteins and lipids against oxidative damage, and diminished platelet activation. Anthocyanins from red cabbage provided beneficial anti-platelet effects and might help prevent cardiovascular diseases.