Compounds in Goji Berries and Other Plants May Prevent Blood Clots

Compounds in Goji Berries and Other Plants May Prevent Blood Clots:

ARS researchers have recently identified, characterized, and synthesized two plant compounds, which might inhibit blood clotting. The research, led by Dr. Jae Park at the Beltsville Human Nutrition Research Center’s Phytonutrients Laboratory, could lead to a range of food additives and supplements that reduce the risks of heart disease and strokes.

Coronary heart disease (CHD) is characterized by the buildup of fat, calcium and protein that form plaque. Fatty plaque can heighten the onset of blood clots, caused by an aggregation of platelets, and lead to heart attacks or strokes. After excessive screening of different phytochemicals, Park identified N-Caffeoyldopamine, N-Couraroyldopamine, and their analogs, as the best compounds for further study. These compounds are found naturally in foodstuffs such as Goji Berries, cocoa, and sweet peppers.

The compounds work by inhibiting key reactions that may lead to blood clotting. A cell adhesion molecule, P-Selectin, has been identified as a key component in clot formation. It is normally found in endothelial cells and platelets, and is essential to the accumulation of white blood cells (leukocytes) and platelets to the site of an injury. When added to mouse blood the Selectin and inhibited platelet-leukocyte interaction.

CHD is the single largest killer of men and women in the US. In 2006 the cost of CHD, both direct and indirect, will be an estimated $142.5 billion, according to statistics from the American Heart Association in the journal Circulation (published online January 11, 2006. (Further information about Dr. Park’s research can be found in the USDA’s Agriculture Research magazine (January 2006, p.22).