Ingestion of onion soup high in quercetin inhibits platelet aggregation and essential components of the collagen-stimulated platelet activation pathway in man: a pilot study

G. Hubbard, S. Wolffram, C.H. de Vos, A.G. Bovy, J. Gibbins, J. Lovegrove

    Research output: Contribution to journalArticleAcademicpeer-review

    85 Citations (Scopus)

    Abstract

    Epidemiological data suggest that those who consume a diet rich in quercetin-containing foods may have a reduced risk of CVD. Furthermore, in vitro and ex vivo studies have observed the inhibition of collagen-induced platelet activation by quercetin. The aim of the present study was to investigate the possible inhibitory effects of quercetin ingestion from a dietary source on collagen-stimulated platelet aggregation and signalling. A double-blind randomised cross-over pilot study was undertaken. Subjects ingested a soup containing either a high or a low amount of quercetin. Plasma quercetin concentrations and platelet aggregation and signalling were assessed after soup ingestion. The high-quercetin soup contained 69¿mg total quercetin compared with the low-quercetin soup containing 5¿mg total quercetin. Plasma quercetin concentrations were significantly higher after high-quercetin soup ingestion than after low-quercetin soup ingestion and peaked at 2·59 (sem 0·42) ¿mol/l. Collagen-stimulated (0·5¿¿g/ml) platelet aggregation was inhibited after ingestion of the high-quercetin soup in a time-dependent manner. Collagen-stimulated tyrosine phosphorylation of a key component of the collagen-signalling pathway via glycoprotein VI, Syk, was significantly inhibited by ingestion of the high-quercetin soup. The inhibition of Syk tyrosine phosphorylation was correlated with the area under the curve for the high-quercetin plasma profile. In conclusion, the ingestion of quercetin from a dietary source of onion soup could inhibit some aspects of collagen-stimulated platelet aggregation and signalling ex vivo. This further substantiates the epidemiological data suggesting that those who preferentially consume high amounts of quercetin-containing foods have a reduced risk of thrombosis and potential CVD risk
    Original languageEnglish
    Pages (from-to)482-488
    JournalBritish Journal of Nutrition
    Volume96
    Issue number3
    DOIs
    Publication statusPublished - 2006

    Keywords

    • coronary-heart-disease
    • glycoprotein-vi
    • flavonoids
    • metabolism
    • absorption
    • risk
    • bioavailability
    • bioflavonoids
    • transcription
    • consumption

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