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Selected food colourants with antiplatelet activity as promising compounds for the prophylaxis and treatment of thrombosis.
Abstract The most common cause of three major cardiovascular disorders, viz. ischemic heart disease (acute coronary syndrome), stroke and venous thromboembolism, is thrombosis. As blood platelets are considered the focal point of haemostasis, they play a key role in thrombosis and other cardiovascular diseases (CVDs). Various studies indicate that certain dietary components, such as phenolic compounds, selected vitamins (A and E) and unsaturated fatty acids, may act as important mediators in the prophylaxis and treatment of CVDs associated with platelet hyperactivation. It is possible that other components, such a...
Source: Food and Chemical Toxicology - May 17, 2020 Category: Food Science Authors: Beata Olas, Urbańska K, Bryś M Tags: Food Chem Toxicol Source Type: research

Chungkookjang, a soy food, fermented with Bacillus amyloliquefaciens protects gerbils against ishcmeic stroke injury, and post-stroke hyperglycemia
In conclusion, the daily intake of chungkookjang fermented with B. amyloliquefaciens improved the gut microbiome, increased blood flow to the brain, suppressed systemic inflammation, and may reduce the susceptibility to injury from ischemic stroke in gerbils subjected to ischemic injury.Graphical abstract
Source: Food Research International - October 31, 2019 Category: Food Science Source Type: research

Investigating Flavonoids as Molecular Templates for the Design of Small‐Molecule Inhibitors of Cell Signaling
Abstract Epidemiological and clinical trials reveal compelling evidence for the ability of dietary flavonoids to lower cardiovascular disease risk. The mechanisms of action of these polyphenolic compounds are diverse, and of particular interest is their ability to function as protein and lipid kinase inhibitors. We have previously described structure–activity studies that reinforce the possibility for using flavonoid structures as templates for drug design. In the present study, we aim to begin constructing rational screening strategies for exploiting these compounds as templates for the design of clinically relevant, an...
Source: Journal of Food Science - December 11, 2013 Category: Food Science Authors: Bernice Wright, Marcus J. Tindall, Julie A. Lovegrove, Jonathan M. Gibbins Tags: N: Nanoscale Food Science Source Type: research