Antiplatelet activity of flavonoids


The review is devoted to the influence of the main subclasses of food flavonoids on the organism. The role of these polyphenolic compounds and containing them foods in reducing the risk of cardiovascular diseases is discussed. Particular attention is paid to the influence of flavonoids on the functional activity of platelets. The possible mechanisms of the effect of flavonoids on various links and stages of activation, adherence and aggregation of platelets are analyzed in detail. Most of the available data indicate the ability of these plant polyphenols to correct platelet abnormalities by affecting various receptors, mechanisms of intracellular mobilization of Ca2+, and multiple pathways of intra-platelet signaling. Problems that arise when transferring information obtained in in vitro experiments to the conditions of the whole organism are noted, which indicate the urgent need for further in-depth study of the effects of flavonoids. The data presented allow us to consider flavonoids as a basis for the creation of potentially effective and safe antiplatelet agents that can make a significant contribution to the treatment and prevention of a number of cardiovascular diseases.

Keywords:flavonoids, platelet aggregation, mechanisms of direct and indirect effects

Voprosy pitaniia [Problems of Nutrition]. 2017; 86 (6): 6–20.

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