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Dietary flavanols and platelet reactivity.
- Source :
-
Journal of cardiovascular pharmacology [J Cardiovasc Pharmacol] 2006; Vol. 47 Suppl 2, pp. S187-96; discussion S206-9. - Publication Year :
- 2006
-
Abstract
- Epidemiology studies suggest that the consumption of diets rich in flavonoids is associated with reduced risk of cardiovascular disease. Plant-derived foods and beverages, such as red wine, tea, grape and grape juice, cocoa and chocolate, can be rich in 1 particular class of flavonoid, the flavan-3-ols. There is now an increasing body of research that suggests that consuming flavanol-rich foods can positively affect hemostasis, through mechanisms that either directly affect platelet function or increase certain endothelium-derived factors that maintain platelet acquiescence or increase fibrinolysis. In this paper, we will review a series of in vivo studies on the effects of flavanol-rich cocoa and chocolate on platelet activation and platelet-dependent hemostasis. In addition, we will briefly review the body of literature with regard to other flavanol-rich foods and beverages, and possible mechanisms of action.
Details
- Language :
- English
- ISSN :
- 0160-2446
- Volume :
- 47 Suppl 2
- Database :
- MEDLINE
- Journal :
- Journal of cardiovascular pharmacology
- Publication Type :
- Academic Journal
- Accession number :
- 16794457
- Full Text :
- https://doi.org/10.1097/00005344-200606001-00014