Paper Details
- Yoshiaki Takaya (Graduate School of Pharmacy, Meijo University / Faculty of Pharmacy, Meijo University, / Department of Chemistry, Faculty of Science and Technology, Universitas Airlangga, Komplek Campus C, Indonesia / ytakaya@meijo-u.ac.jp)
1) Graduate School of Pharmacy, Meijo University , 2) Faculty of Pharmacy, Meijo University, , 3) Faculty of Pharmacy, Kinjo Gakuin University , 4) Graduate School of Medical and Dental Sciences, Kagoshima University , 5) Kyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization (NARO) , 6) Gifu Prefectural Agricultural Technology Center , 7) Department of Oral Disease Research, National Center for Geriatrics and Gerontology , 8) Department of Chemistry, Faculty of Science and Technology, Universitas Airlangga, Komplek Campus C, Indonesia
Many foods have been reported to be effective against thrombosis, but most of them may be difficult to ingest in effective doses to prevent the disease. In this study, we focused on strawberries as one of the foods reported to have antithrombotic activities because they are highly palatable to many people and have several intake methods (e.g., raw fruits, juices, jams, etc.). In this study, strawberry ‘Minomusume’ was selected as a material to explore antiplatelet active compounds. The activity-guided fractionation of the strawberry extract resulted in the active compound being adenosine. Furthermore, we investigated the correlation between adenosine content and the antiplatelet activity of strawberries. As a result, as for the cultivars whose adenosine was detected, significant positive correlation was observed.