Anti-platelet effects of olive oil extract: in vitro functional and proteomic studies

Baukje de Roos, Xuguang Zhang, Guillermo Rodriguez Gutierrez, Sharon Wood, Garry J Rucklidge, Martin D Reid, Gary J Duncan, Louise L Cantlay, Garry G Duthie, Niamh O'Kennedy

Research output: Contribution to journalArticlepeer-review

48 Citations (Scopus)


PURPOSE: Platelets play a key role in haemostasis and wound healing, contributing to formation of vascular plugs. They are also involved in formation of atherosclerosic plaques. Some traditional diets, like the Mediterranean diet, are associated with a lower risk of cardiovascular disease. Components in these diets may have anti-platelet functions contributing to their health benefits. METHODS: We studied the effects of alperujo extract, an olive oil production waste product containing the majority of polyphenols found in olive fruits, through measurement of effects on platelet aggregation and activation in isolated human platelets, and through identification of changes in the platelet proteome. RESULTS: Alperujo extract (40 mg/L) significantly decreased in vitro ADP- (p = 0.002) and TRAP- (p = 0.02) induced platelet activation as measured by the flow cytometry using the antibody for p-selectin (CD62p), but it did not affect the conformation of the fibrinogen receptor as measured by flow cytometry using the antibodies for anti-fibrinogen, CD42a and CD42b. Alperujo extract (100 mg/L) inhibited both collagen- and TRAP-induced platelet aggregation by 5% (p 
Original languageEnglish
Pages (from-to)553-562
Number of pages10
JournalEuropean Journal of Nutrition
Issue number7
Early online date1 Jan 2011
Publication statusPublished - Oct 2011


  • platelet function
  • Mediterranean diet
  • alperujo extract
  • proteomics


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