(Circulation. 2001;103:2792.)
© 2001 American Heart Association, Inc.
Clinical Investigation and Reports |
Select Flavonoids and Whole Juice From Purple Grapes Inhibit Platelet Function and Enhance Nitric Oxide Release
From the Departments of Pharmacology and Medicine, Georgetown University Medical Center, Washington, DC (J.E.F., C.P., L.L., J.A.P., L.R.D.); Linus Pauling Institute, Corvallis, Ore (B.F., V.I.); Uniformed Services University of Health Sciences, Bethesda, Md (M.D.I.); and the University of Wisconsin, Madison (J.D.F.).
Correspondence to Dr Jane E. Freedman, Med-Dent Building, Room NE 403, Georgetown University Medical Center, 3900 Reservoir Rd NW, Washington, DC 20007. E-mail freedmaj{at}gunet.georgetown.edu
Background—Moderate red wine consumption is inversely associated with coronary ischemia, and both red wine and purple grape juice (PGJ) contain flavonoids with antioxidant and antiplatelet properties believed to be protective against cardiovascular events. Acute cardiac events are also associated with decreased platelet-derived nitric oxide (NO) release. In this study, the effects of PGJ and PGJ-derived flavonoids on platelet function and platelet NO production were determined.
Methods and
Results—Incubation of platelets with
dilute PGJ led to inhibition of aggregation, enhanced release of
platelet-derived NO, and decreased superoxide production.
To confirm the in vivo relevance of these findings, 20 healthy subjects
consumed 7 mL · kg-1 ·
d-1 of PGJ for 14 days. Platelet
aggregation was inhibited after PGJ supplementation,
platelet-derived NO production increased from 3.5±1.2 to
6.0±1.5 pmol/108 platelets, and
superoxide release decreased from 29.5±5.0 to 19.2±3.1 arbitrary
units (P<0.007 and
P<0.05, respectively).
-Tocopherol levels increased significantly after PGJ
consumption (from 15.6±0.7 to 17.6±0.9 µmol/L;
P<0.009), and the plasma
protein–independent antioxidant activity increased by 50.0%
(P<0.05). Last, incubation of
platelets with select flavonoid fractions isolated from PGJ
consistently attenuated superoxide levels but had variable
effects on whole-blood aggregation, platelet aggregation, and NO
release.
Conclusions—Both in vitro incubation and oral supplementation with PGJ decrease platelet aggregation, increase platelet-derived NO release, and decrease superoxide production. These findings may be a result of antioxidant-sparing and/or direct effects of select flavonoids found in PGJ. The suppression of platelet-mediated thrombosis represents a potential mechanism for the beneficial effects of purple grape products, independent of alcohol consumption, in cardiovascular disease.
Key Words: platelets • antioxidants • nitric oxide • thrombosis • nutrition
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