Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Anticoagulant Properties of Compounds Derived from Fennel (Foeniculum vulgare Gaertner) Fruits

  • Lee, Hoi-Seon (Faculty of Biotechnology and Center for Agricultural Science and Technology, College of Agriculture and Life Science, Chonbuk National University)
  • Published : 2006.10.30
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Abstract

The anticoagulant properties of compounds derived from fennel (Foeniculum vulgare Gaertner) fruits were evaluated using a platelet aggregometer and compared with aspirin. The active constituents of fennel fruits were isolated and identified as (+)-fenchone and extragole by various spectral analysis techniques. With regard to the 50% inhibitory concentration ($IC_{50}$), (+)-fenchone effectively inhibited platelet aggregation induced by treatment with collagen ($IC_{50}$, $3.9\;{\mu}M$) and arachidonic acid (AA) ($IC_{50}$, $27.1\;{\mu}M$), and estragole inhibited collagen-induced platelet aggregation ($IC_{50}$, $4.7\;{\mu}M$). By way of comparison, (+)-fenchone and estragole proved to be significantly more potent than aspirin at inhibiting platelet aggregation induced by collagen. The inhibitory activity of (+)-fenchone toward platelet aggregation induced by AA was 1.3 times stronger than that of aspirin. These results indicate that (+)- fenchone and estragole may be useful as lead compounds for inhibiting platelet aggregation induced by arachidonic acid and collagen.

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