No difference in platelet activation or inflammation markers after diets rich or poor in vegetables, berries and apple in healthy subjects.

Auteur(s) :
Freese R., Mutanen M., Vaarala O., Turpeinen M.
Date :
Juin, 2004
Source(s) :
European journal of nutrition. #43:3 p175-182
Adresse :
Dept. of Applied Chemistry and Microbiology (Nutrition), University of Helsinki, (Viikki, Latokartanonkaari 9), 27, 00014, Finland, riitta.freese@helsinki.fi

Sommaire de l'article

BACKGROUND: High intake of vegetables and fruits is associated with decreased risk of coronary heart disease. Part of these cardioprotective effects may be mediated via the antithrombotic effects of compounds found in vegetables and fruits, such as flavonoids.

AIM OF THE STUDY: To study the effects of high and low intake of vegetables, berries and apple on platelet function and inflammatory markers.

METHODS: The study was a randomised, controlled parallel human dietary intervention with healthy female and male volunteers (n = 77, 19-52 y). Nineteen healthy volunteers served as controls. The volunteers consumed one of four strictly controlled isocaloric 6-week diets containing either 810 or 196 g/10 MJ of vegetables, berries and apple and rich either in linoleic acid (11% of energy, en%) or oleic acid (12 en%). Blood and three 24-hour urine samples were collected at the beginning and at the end of the study period for analyses of various markers of platelet function and inflammation.

RESULTS: No differences between the treatment groups were seen in platelet count or volume, markers of platelet activation ( ex vivo aggregation to ADP and thrombin receptor activating peptide, protein kinase C activity, urinary 2,3-dinor-thromboxane B(2) excretion, plasma P-selectin), plasma intercellular adhesion molecule-1, sensitive C-reactive protein, or antiphospholipid antibodies.

CONCLUSIONS: The results indicate that in healthy volunteers 6-week diets differing markedly in the amounts of vegetables, berries and apple do not differ in their effects on platelets or inflammation.

Source : Pubmed
Retour