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Tomatoes have natural anti-thrombotic effects

  • J. Yamamoto (a1), T. Taka (a1), K. Yamada (a1), Y. Ijiri (a1), M. Murakami (a1), Y. Hirata (a1), A. Naemura (a1), M. Hashimoto (a1), T. Yamashita (a1), K. Oiwa (a2), J. Seki (a3), H. Suganuma (a4), T. Inakuma (a4) and T. Yoshida (a5)...
Abstract

The prevention of arterial thrombotic diseases has a high priority in developed countries. An inappropriate diet may be an important risk factor for thrombotic events. The daily intake of an anti-thrombotic diet may offer a convenient and effective way of prevention. The aim of the present study was to test tomato extracts for anti-thrombotic effects and to identify those varieties that have such an effect. A shear-induced platelet-function test (haemostatometry) was used to test anti-thrombotic potential in vitro. Extracts from those tomato varieties that showed a significant anti-thrombotic activity in vitro were further assessed in vivo, using a laser-induced thrombosis test in mice. One tomato variety (KG99-4) showed significant anti-thrombotic activity both in vitro and in vivo. KG99-4 inhibited not only platelet-rich thrombus formation but also had a thrombolytic effect. It is concluded that haemostatometry can detect and classify the anti-thrombotic potential of fruits and vegetables and offers a simple way of screening for such effects.

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Corresponding author
*Corresponding Author: Dr J. Yamamoto, fax +81 78 974 5689, email yamamoto@nutr.kobegakuin.ac.jp
References
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British Journal of Nutrition
  • ISSN: 0007-1145
  • EISSN: 1475-2662
  • URL: /core/journals/british-journal-of-nutrition
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