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      • KCI등재후보

        Effect of Traditional Greek Mediterranean Meals on Platelet Aggregation in Normal Subjects and in Patients with Type 2 Diabetes Mellitus

        Smaragdi Antonopoulou,Elizabeth Fragopoulou,Haralabos C. Karantonis,Eudokia Mitsou,Marietta Sitara,John Rementzis,Alexandros Mourelatos,Alexandros Ginis,Costas Phenekos 한국식품영양과학회 2006 Journal of medicinal food Vol.9 No.3

        Patients with type 2 diabetes mellitus have increased risk of cardiovascular disease. Epidemiological studieshave shown a correlation between diet and incidence of coronary heart disease. The aim of the study is to determine the ef-fect of a traditional Greek Mediterranean diet on platelet aggregation induced by ADP, arachidonic acid (AA), and especiallyplatelet-activating factor (PAF) on patients with type 2 diabetes mellitus as well as on healthy volunteers. The patients wererandomized into two subgroups, A and B. The lipid extracts from traditional Greek Mediterranean-type meals were tested invitrofor their ability to reduce PAF- or thrombin-induced platelet aggregation. The meals with the most potent anti-aggre-gating activity were chosen for the diet of both subgroup A and healthy subjects and consumed for a period of 28 days, whereassubgroup B kept to their regular diet that was followed before entering the study. Platelet-rich plasma was isolated before andafter the diet, and the ability of platelets to aggregate under the aggregating factors was tested. One-month consumption ofdiet resulted in a significant reduction in PAF- and ADP-induced aggregation of platelets in both groups of healthy volun-teers (PAF and ADP, P. .05) and subgroup A (PAF, P. .001; ADP, P. .05), whereas the AA-induced aggregation wasnot affected. No effect was observed in subgroup B, which followed the standard diet. Thus the consumption of a traditionalGreek Mediterranean diet even for a short period can reduce platelet activity in patients suffering from type 2 diabetes mel-litus and in healthy subjects.

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