d-glucaro 1,4-lactone and resveratrol as antioxidants in blood platelets

The aim of our work was to study the anti-aggregatory and antioxidative effects of natural dietary products, d-glucaro 1,4-lactone (1,4-GL) in combination with phenolic compound resveratrol (trans-3,4′,5-trihydroxystilbene). Our results in vitro showed that 1,4-GL alone slightly inhibits platelet aggregation induced by thrombin. The combination of resveratrol (0.1 μM) with 0.5 mM of 1,4-GL caused a significant decrease of thrombin-induced platelet aggregation; however separately, neither of studied compound at used concentrations was not effective. When platelets were treated with 1,4-GL (at the concentration of 0.1 mM and higher) and resveratrol (0.1 μM), similar synergistic action of both tested compound on markers of oxidative stress formation was observed. We measured the levels of different specific markers of oxidative stress, e.g., superoxide anion radicals $$ {\left( {O^{{ - \bullet }}_{2} } \right)} $$ , thiobarbituric acid-reactive substances and carbonyl group formation. Both tested compounds inhibited also the generation of $$ {\left( {O^{{ - \bullet }}_{2} } \right)} $$ and malondialdehyde that represents enzymatical peroxidation of arachidonic acid leading to thromboxane A2 (TXA2) formation in platelets after thrombin stimulation. The obtained in vitro results demonstrate that anti-platelet and antioxidative properties of resveratrol may be significantly augmented by another dietary agent such as 1,4-GL, but mechanism synergistic action of these compounds is not yet known.