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Ingestion of onion soup high in quercetin inhibits platelet aggregation and essential components of the collagen-stimulated platelet activation pathway in man: a pilot study

Published online by Cambridge University Press:  19 February 2008

Gary P. Hubbard
Affiliation:
School of Food Biosciences, University of Reading, Whiteknights, Reading, Berkshire RG6 6AL, UK School of Animal and Microbial Sciences, University of Reading, Whiteknights, Reading, Berkshire RG6 6AL, UK
Siegfried Wolffram
Affiliation:
Institute of Animal Nutrition, Physiology and Metabolism, University of Kiel, D-24098 Kiel, Germany
Ric de Vos
Affiliation:
Plant Research International, 6700 AA Wageningen, The Netherlands
Arnaud Bovy
Affiliation:
Plant Research International, 6700 AA Wageningen, The Netherlands
Jonathan M. Gibbins
Affiliation:
School of Animal and Microbial Sciences, University of Reading, Whiteknights, Reading, Berkshire RG6 6AL, UK
Julie A. Lovegrove*
Affiliation:
School of Food Biosciences, University of Reading, Whiteknights, Reading, Berkshire RG6 6AL, UK
*
*Corresponding author: Dr J. A. Lovegrove, fax +44 (0) 118 931 0080, email j.a.lovegrove@reading.ac.uk
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Abstract

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Epidemiological data suggest that those who consume a diet rich in quercetin-containing foods may have a reduced risk of CVD. Furthermore, in vitro and ex vivo studies have observed the inhibition of collagen-induced platelet activation by quercetin. The aim of the present study was to investigate the possible inhibitory effects of quercetin ingestion from a dietary source on collagen-stimulated platelet aggregation and signalling. A double-blind randomised cross-over pilot study was undertaken. Subjects ingested a soup containing either a high or a low amount of quercetin. Plasma quercetin concentrations and platelet aggregation and signalling were assessed after soup ingestion. The high-quercetin soup contained 69mg total quercetin compared with the low-quercetin soup containing 5mg total quercetin. Plasma quercetin concentrations were significantly higher after high-quercetin soup ingestion than after low-quercetin soup ingestion and peaked at 2·59 (sem 0·42) μmo/. Collagen-stimulated (0·5μ/l) platelet aggregation was inhibited after ingestion of the high-quercetin soup in a time-dependent manner. Collagen-stimulated tyrosine phosphorylation of a key component of the collagen-signalling pathway via glycoprotein VI, Syk, was significantly inhibited by ingestion of the high-quercetin soup. The inhibition of Syk tyrosine phosphorylation was correlated with the area under the curve for the high-quercetin plasma profile. In conclusion, the ingestion of quercetin from a dietary source of onion soup could inhibit some aspects of collagen-stimulated platelet aggregation and signalling ex vivo. This further substantiates the epidemiological data suggesting that those who preferentially consume high amounts of quercetin-containing foods have a reduced risk of thrombosis and potential CVD risk.

Type
Research Article
Copyright
Copyright © The Nutrition Society 2006

References

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