The in vitro anti-platelet activities of plant extracts from the Asteraceae family

Foods prepared from the Asteraceae family are known to exert in vitro antioxidant activity. For example, roots and fruit extracts from dandelion were found to possess antioxidant and anti-platelet potential in two in vitro models (washed blood platelets and whole blood). However, little is known of other extracts from the Asteraceae, such as chicory leaves, green lettuce leaves, red lettuce leaves, and Jerusalem artichoke roots, on the hemostatic system. Of all the tested extracts from the Asteraceae, dandelion root extract and dandelion fruit extracts appear to have the strongest anti-platelet potential in whole blood, while red lettuce leaves and Jerusalem artichoke roots demonstrated the strongest anti-platelet activity in washed blood platelets. Our results suggest that the members of the Asteraceae family, especially red lettuce leaves and Jerusalem artichoke roots, possess com-pounds that may exert beneficial anti-platelet effects. However, although Asteraceae plant organ extracts were found to demonstrate activity in vitro, further in vivo studies are needed to determine their true effects on cardiovascular disease.

Automated summary

Extracts from plants of the Asteraceae family, such as dandelion, have been found to possess antioxidant and anti-platelet activity. However, little is known about the effects of extracts from other Asteraceae plants, such as chicory leaves, lettuce leaves, and Jerusalem artichoke roots, on the hemostatic system. The study found that dandelion root extract and fruit extracts have the strongest anti-platelet potential in whole blood, while red lettuce leaves and Jerusalem artichoke roots showed the strongest anti-platelet activity in washed blood platelets.