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Effect of the carthamins yellow from Carthamus tinctorius L. on hemorheological disorders of blood stasis in rats
Li, Hai-Xia1; Han, Shu-Yan1; Wang, Xian-Wei2; Ma, Xu1; Zhang, Ke1; Wang, Li1; Ma, Zhi-Zhong1; Tu, Peng-Fei1
关键词Carthamus tinctorius Carthamins yellow Hemorheological disorders Blood stasis
刊名FOOD AND CHEMICAL TOXICOLOGY
2009-08-01
DOI10.1016/j.fct.2009.04.026
47期:8页:1797-1802
收录类别SCI
文章类型Article
WOS标题词Science & Technology
类目[WOS]Food Science & Technology ; Toxicology
研究领域[WOS]Food Science & Technology ; Toxicology
关键词[WOS]ASPIRIN RESISTANCE ; PLATELET-AGGREGATION ; FLOW ; DISEASE ; MICROCIRCULATION ; AGGREGABILITY ; COAGULATION ; SIMVASTATIN ; PARAMETERS ; FIBRINOGEN
英文摘要

Hemorheological disorders may play an important role in the pathogenesis and development of many diseases. Blood stasis, i.e. the decrease of blood flow velocity, indicates hemorheological abnormalities. The carthamins yellow (CY), isolated from Carthamus tinctorius L., has been extensively used as a natural food colorant. We investigated the effects of CY on a blood stasis model, which was obtained by placing rats in ice-cold water during the time interval between two injections of epinephrine. The results demonstrated that the CY significantly decreased the whole blood viscosity, plasma viscosity, and erythrocyte aggregation index, which were increased in the blood stasis model. Hematocrit and platelet aggregation were reduced, while prothrombin time was delayed with increasing doses of CY. Therefore, CY administration might provide the additional benefit of increasing blood fluidity by lowering blood viscosity, which can be of great value in the prevention of hemorheological disorder-associated diseases in at risk patients. Meanwhile, the mild activities of antiplatelet aggregation and anticoagulation induced by CY should be considered, if these relatively untoward symptoms occurred when the hemorrhagic patients ate food colored by CY. However the small amounts used in food are highly unlikely to cause adverse effects. (C) 2009 Elsevier Ltd. All rights reserved.

语种英语
WOS记录号WOS:000269100700011
项目编号30525043
资助机构National Science Found for Distinguished Young Scholars of China
引用统计
被引频次:63[WOS]   [WOS记录]     [WOS相关记录]
文献类型期刊论文
条目标识符http://ir.bjmu.edu.cn/handle/400002259/65242
专题北京大学药学院
北京大学基础医学院
北京大学药学院_天然药物学系
医学人文研究院/公共教学部_哲学与社会科学系
北京大学第一临床医学院_检验科
北京大学第三临床医学院_耳鼻喉科
北京大学临床肿瘤学院_中西医结合科暨老年肿瘤科
作者单位1.Peking Univ, Hlth Sci Ctr, State Key Lab Nat & Biomimet Drugs, Sch Pharmaceut Sci, Beijing 100191, Peoples R China
2.Peking Univ, Hlth Sci Ctr, Dept Biophys, Sch Basic Med Sci,Hemorheol Ctr, Beijing 100191, Peoples R China
推荐引用方式
GB/T 7714
Li, Hai-Xia,Han, Shu-Yan,Wang, Xian-Wei,et al. Effect of the carthamins yellow from Carthamus tinctorius L. on hemorheological disorders of blood stasis in rats[J]. FOOD AND CHEMICAL TOXICOLOGY,2009,47(8):1797-1802.
APA Li, Hai-Xia.,Han, Shu-Yan.,Wang, Xian-Wei.,Ma, Xu.,Zhang, Ke.,...&Tu, Peng-Fei.(2009).Effect of the carthamins yellow from Carthamus tinctorius L. on hemorheological disorders of blood stasis in rats.FOOD AND CHEMICAL TOXICOLOGY,47(8),1797-1802.
MLA Li, Hai-Xia,et al."Effect of the carthamins yellow from Carthamus tinctorius L. on hemorheological disorders of blood stasis in rats".FOOD AND CHEMICAL TOXICOLOGY 47.8(2009):1797-1802.
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