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Food & Function Vol - 7 Issue - 4

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Anthocyanins in obesity-associated thrombogenesis: a review of the potential mechanism of action

Content Provider	Royal Society of Chemistry (RSC)
Author	Santhakumar, Abishek Bommannan Pederick, Wayne Thompson, Kiara
Copyright Year	2016
Abstract	Platelet dysfunction, oxidative stress and dyslipidemia are important contributors to pro-thrombotic progression particularly in obese and hyper-cholesterolemic populations. Becoming an increasingly widespread endemic, obesity causes a dysfunction in the metabolic system by initiating endothelial dysfunction; increasing free radical production; lipid peroxidation; platelet hyperactivity and aggregation; thereby accelerating thrombogenesis. In the event of increased free radical generation under pro-thrombotic conditions, antioxidants act as scavengers in reducing physiological oxidative stress; free radical-mediated thrombosis and hemostatic function. Anthocyanin, a subclass of the polyphenol family flavonoids has been shown to exhibit anti-dyslipidemic and anti-thrombotic properties by virtue of its antioxidant activity. Current anti-platelet/coagulant therapeutics target specific receptor pathways to relieve the extent of dysfunction and plaque acceleration in pro-thrombotic individuals. Though effective, they have been associated with high bleeding risk and increased response variability. The following review focuses on the potential role of natural dietary anthocyanins in targeting simultaneous mechanistic pathways in alleviating platelet activation, dyslipidemia, and oxidative stress-associated thrombus acceleration in obese pro-thrombotic populations.
Starting Page	2169
Ending Page	2178
Page Count	10
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	7
Issue Number	5
Journal	Food & Function
DOI	10.1039/c6fo00154h
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	Oxidative stress Dyslipidemia Endemism Obesity Endothelium Free-radical halogenation Lipid peroxidation Platelet Attention deficit hyperactivity disorder Thrombogenicity Thrombosis Anthocyanin Polyphenol Antioxidant Thrombus
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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