Assay for Screening Anti-Platelet Aggregating Capacity of Natural Food

자연식품에 의한 혈소판 응집 억제능의 효율적 검색

When three systems commonly used for screening(washed platelets suspended in uffer containing Ca2+, washed platelets in buffer without Ca2+and platelet rich plasma) are compared by studying the anti-aggregating capacity of garlic extract, platelet rich plasma was the least sensitive system. The most sensitive assay system, based on the IC50s of garlic extract and 2 other platelet aggregation-inhibiting agents(vitamin K3 and propranolol), was the platelet preparation without Ca2+in the suspension buffer. This system was confirmed as the most sensitive during subsequent investigation of garlic extract's capacity to inhibit platelet ATP release. These results suggest that applying the system with washed platelet without Ca2+is most effective to screen for the anti-affregating capacity of natural food.