Seon Ha Jo, Soo-yeon Park, Jinhee Lee, Yuri Gwon, Ji Yeon Kim
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Antithrombic effects of Piper retrofractum in a rat model of acute thrombosis: modulation of endothelial adhesion molecules and inflammatory factors
Piper retrofractum (PR) is a tropical plant used as a spice in Southeast Asia. This study investigated the antithrombotic effect of PR in rats with acute thrombosis induced by collagen and epinephrine (CE). The rats were divided into four groups, control (CON), CE, PR15, and PR30, with PR administered at 15 and 30 mg/kg body weight. PR treatment significantly reduced paralysis time compared to the CE. The activated partial thromboplastin time in the PR15 group tended to decrease compared to the CE. Histologically, the both sample groups exhibited reduced blood clots within lung tissues and decreased E-selectin expression in aortic tissue. PR also tended to decrease cyclooxygenase levels and significantly reduce intracellular adhesion molecule 1 levels. PR has demonstrated potential for inhibiting thrombosis by regulating coagulation factors, adhesion molecules, and cyclooxygenase. This finding suggests its potential application as a therapeutic agent for lowering the risk of cardiovascular diseases.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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