Antithrombotic Effects of Amaranthus hypochondriacus Proteins in Rats

GUSTAVO RINALDI; ANA CLARA SABBIONE; ADRIANA ALICIA SCILINGO; ANA CLARA SABBIONE; ADRIANA ALICIA SCILINGO; MARÍA CRISTINA AÑÓN; MARÍA CRISTINA AÑÓN; GUSTAVO RINALDI

PLANT FOODS FOR HUMAN NUTRITION

SPRINGER

Lugar: Berlin; Año: 2016 vol. 71 p. 19 - 27

0921-9668

Cardiovascular disease (CVD) is a major cause ofdisability and premature death throughout the world. Dietswith antithrombotic components offer a convenient and effectiveway of preventing and reducing CVD incidence. The aimof the present work was to assess in vivo and ex vivo effects ofAmaranthus hypochondriacus proteins on platelet plug formationand coagulation cascade.Amaranth proteins were orallyadministrated to rats (AG, 8 animals) and bleeding time wasdetermined showing no significant difference compared withcontrol rats (CG, 7 animals). However, results show a strongtendency, suggesting that amaranth proteins are involved inthe inhibition of thrombus formation. Non-anticoagulatedblood extracted from animals was analyzed with thehemostatometer, where AG parameters obtained were twicethe values showed by CG. The clotting tests, thrombin time(TT) and activated partial thromboplastin time (APTT), presenteda 17 and 14 % clotting formation increase respectivelywhen comparing AG with CG. The ex-vivo assays confirm thehypothesis inferring that amaranth proteins are a potentialantithrombotic agent.