Antithrombotic effects of pyridinium compounds formed from trigonelline upon coffee roasting

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 13, 2014, Pages 2853-2860

  Kalaska, Bartlomiej ^a   Piotrowski, Lukasz ^b   Leszczynska, Agnieszka ^a   Michalowski, Bartosz ^b   Kramkowski, Karol ^a   Kaminski, Tomasz ^a   Adamus, Jan ^b   Marcinek, Andrzej ^b   Gebicki, Jerzy ^b   Mogielnicki, Andrzej ^a   Buczko, Wlodzimierz ^a,c  

^a MEDICAL UNIVERSITY OF BIALYSTOK   (Poland)

^b LODZ UNIVERSITY OF TECHNOLOGY   (Poland)

^c Higher Vocational School   (Poland)

Author keywords

coffee; platelet aggregation; prostacyclin; pyridinium salts; thrombosis

Indexed keywords

BLOOD VESSELS; DISEASES; PLATELETS; POLYOLS; PLASMA (HUMAN);

ANTI-THROMBOTIC EFFECT; BENEFICIAL EFFECTS; INHIBITION OF PLATELET AGGREGATION; PLATELET AGGREGATION; PLATELET RICH PLASMA; PROSTACYCLIN; PYRIDINIUM SALTS; THROMBOSIS;

COFFEE;

RATTUS;

ALKALOID; FIBRINOLYTIC AGENT; PLANT EXTRACT; PYRIDINIUM DERIVATIVE; TRIGONELLINE;

ANIMAL; ARTICLE; BLOOD; CHEMISTRY; COFFEE; COOKING; DRUG EFFECT; HUMAN; MALE; RAT; THROMBOCYTE AGGREGATION; THROMBOSIS; WISTAR RAT;

ALKALOIDS; ANIMALS; COFFEA; COOKING; FIBRINOLYTIC AGENTS; HUMANS; MALE; PLANT EXTRACTS; PLATELET AGGREGATION; PYRIDINIUM COMPOUNDS; RATS; RATS, WISTAR; THROMBOSIS;

EID: 84897532941     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf5008538     Document Type: Article

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