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Assessment of the in vitro antithrombotic properties of sardine (sardina pilchardus) fillet lipids and cod liver oil

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dc.contributor.author Morphis, Gregory
dc.contributor.author Kyriazopoulou, Aggeliki
dc.contributor.author Nasopoulou, Constantina
dc.contributor.author Sioriki, Eleni
dc.contributor.author Demopoulos, Constantinos A.
dc.contributor.author Zabetakis, Ioannis
dc.date.accessioned 2021-09-21T08:33:23Z
dc.date.available 2021-09-21T08:33:23Z
dc.date.issued 2016
dc.identifier.citation Morphis, Gregory,Kyriazopoulou, Aggeliki,Nasopoulou, Constantina,Sioriki, Eleni,Demopoulos, Constantinos,Zabetakis, Ioannis (2015) 'Assessment of the in Vitro Antithrombotic Properties of Sardine (Sardina pilchardus) Fillet Lipids and Cod Liver Oil'. Fishes, 1 (11). en_US
dc.identifier.issn 2410-38882410-3888
dc.identifier.uri http://hdl.handle.net/10344/10586
dc.description peer-reviewed en_US
dc.description.abstract The aim of the current study was to compare the biological activities of total polar lipids (TPL) and thin-layer chromatography (TLC) polar lipid fractions of sardine fillet and cod liver oil against atherogenesis. TPL and TLC polar lipid fractions obtained from these two sources were assessed for their ability to inhibit the platelet-activating-factor (PAF)-induced platelet aggregation (PAF-antagonists) or to induce platelet aggregation (PAF-agonists), since PAF plays a crucial role in the initiation and development of atherosclerosis. This study focused on the polar lipids since previous studies have underlined that the antithrombotic properties of foodstuffs are mainly attributed to polar lipid micro-constituents. TPL of sardine fillet induced platelet aggregation, while TPL of cod liver had a bimodal effect on platelets. TLC polar lipid fractions of both samples exhibited in vitro aggregatory and inhibitory activity towards platelets. However, TLC sardine polar lipid fractions showed stronger in vitro antithrombotic activities than the cod liver oil ones. These data constitute evidence of the putative contribution of fish polar lipids against cardiovascular diseases, underling firstly the beneficial effect of fish and fish lipids as functional foodstuffs against atherogenesis and secondly the more important role of sardine polar lipids as opposed to cod liver oil. en_US
dc.language.iso eng en_US
dc.publisher MDPI en_US
dc.relation.ispartofseries Fishes;1, pp. 1-15
dc.relation.uri http://www.mdpi.com/2410-3888/1/1/1http://www.mdpi.com/2410-3888/1/1/1
dc.subject sardine (Sardina pilchardus) en_US
dc.subject cod liver oil en_US
dc.subject antithrombotic properties en_US
dc.subject cardiovascular diseases en_US
dc.title Assessment of the in vitro antithrombotic properties of sardine (sardina pilchardus) fillet lipids and cod liver oil en_US
dc.type info:eu-repo/semantics/article en_US
dc.type.supercollection all_ul_research en_US
dc.type.supercollection ul_published_reviewed en_US
dc.date.updated 2021-09-20T15:03:11Z
dc.description.version PUBLISHED
dc.identifier.doi 10.3390/fishes1010001
dc.rights.accessrights info:eu-repo/semantics/openAccess en_US
dc.internal.rssid 1622409
dc.internal.copyrightchecked Yes
dc.identifier.journaltitle Fishes
dc.description.status peer-reviewed


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