内容

目次

Chapter–1 Human blood platelets and their roles in the development of cardiovascular disease 1.1 Abstract 1.2 Introduction 1.3 Human Platelets: Structure and function 1.4 Platelet Activation pathways 1.5 Platelets and Vessel walls interactions 1.6 Platelets and Atherosclerosis process 1.7 Platelets and their roles in inflammation 1.8 Platelets and their roles in the development of cardiovascular disease 1.9  Conclusions Chapter 2: Epidemiology of Cardiovascular disease 2.1 Abstract 2.2 Introduction 2.3 Dietary lipids and cardiovascular disease 2.4 Environmental factors and Cardiovascular disease 2.5 Genetic basis of Cardiovascular disease 2.6 Fruits and vegetables consumption and Cardiovascular disease risk reduction 2.7 Conclusions Chapter 3: N–3 fatty acids and human platelets 3.1 Abstract 3.2 Introduction 3.3  Epidemiology of n–3 fatty acids intake and cardiovascular disease 3.4  N–3 fatty acids and platelet function 3.5  Platelet function and Eicosanoids 3.6 Clinical trials with n–3 fatty acids 3.7  Sources of n–3 fatty acids 3.8 Conclusions Chapter 4:  Effects of Garlic, Onion, Ginger, and Turmeric on platelet function 4.1 Abstract 4.2 Introduction 4.3 Effects of Garlic on platelet function 4.4 Effects of Onion (Allium cepa L.) on platelet function 4.5  Effects of Ginger (Zingiber officinale)on platelet function 4.6 Effects of Turmeric (Curcuma longa) on platelets 4.7 Conclusions Chapter 5:  Herbs and platelet function 5.1 Abstract 5.2 Introduction 5.3 Effects of herbs on platelet functions: in vitro studies 5.4 Identification of antiplatelet factors in herbs 5.5 Human trials 5.6 Conclusion 6 Chapter 6: Tomato extract and human platelet functions 6.1  Abstract 6.2  Introduction 6.3 Epidemiology of tomato consumption and CVD risk reduction 6.4  In vitro studies with water–soluble tomato extract on human blood platelet aggregation 6.5 Development of Fruitflow®: Compositional and structural aspects 6.6  Human trials 6.7 Effects of chronic consumption 6.8 Comparing the dietary antiplatelet Fruitflow® with the antiplatelet drug aspirin 6.9 EFSA approval of Fruitflow® 6.10 Conclusions Chapter 7: Dietary nitrates and their antiplatelet effects 7.1 Abstract 7.2 Introduction 7.3 Effects of nitrates in platelet aggregation 7.4  Mechanisms of action 7.5 Sources of dietary nitrates  7.6 Human trials 7.7      Conclusions Chapter 8: Kiwifruit and human platelet function 8.1 Abstract 8.2 Introduction 8.3 Preparation of Kiwifruit extract and its effects on platelet    function 8.4 Mechanisms of action 8.5 Identification of anti–platelet factors 8.6 Human trials 8.7 Conclusions Chapter 9: Polyphenols and human platelets 9.1 Abstract 9.2 Introduction 9.3 Polyphenols: Structure and Activity 9.4 Sources of Polyphenols 9.5 Dietary intakes and bioavailability of polyphenols 9.6 Role of polyphenols in Platelet function 9.7 Conclusions Chapter 10: Effects of Ginkgo Biloba, Ginseng green tea and dark chocolate on human blood platelet function 10.1  Abstract and the key words 10.2  Introduction 10.3  Ginkgo biloba extract on platelet function 10.4 Clinical trial with EGB761 10.5  Ginseng and its effects on platelet function 10.6  Green Tea (Camellia sinensis) and its effects on platelet function 10.7  Dark Chocolate and platelet function 10.8  Conclusions Chapter 11: Plant Alkaloids and platelet function 11.1 Abstract 11.2  Introduction 11.3 Alkaloids as anti–platelet agents 11.4 Mechanism of actions of Alkaloids 11.5 Conclusions Chapter 12: Strawberries and human platelet function 12.1 Abstract 12.2 Introduction 12.3  Polyphenols in Strawberries 12.4 Strawberry and its cardio–protective effects 12.5 Anti–platelet factors in Strawberries 12.6 Conclusions Chapter 13: Effects of metal ions on platelet function 13.1 Abstract and the key words 13.2   Introduction 13.3  Zinc and human blood platelet function 13.4  Calcium and its regulation of platelet function 13.5  Chromium and platelet function 13.6  Iron and platelet function 13.7  Magnesium and platelet function 13.8  Platelet function and Selenium 13.9  Conclusions Chapter 14:  Individual compounds isolated from plant sources with anti–platelet activity 14.1 Abstract and the key words 14.2  Introduction 14.3  Effects of taurine and glycine on human platelets: 14.4  Anthocyanins and platelets 14.5  Coumarins and their anti–platelet effects 14.6  Atractylenolides and their anti–platelet effects 14.7  Flavonolignans and blood platelet function 14.8  Protocatechuic acid on human platelet Aggregation 14.9  KOK and platelet function 14.10  Inhibitors of Platelet Granules Secretion 14.11  Hydroxychavicol, a novel betel leaf component and platelet function 14.12  Conclusions