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Nutrición y Dietética
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• Chapter-1 Human blood platelets and their roles in the development of cardiovascular disease
1.1 Abstract
1.2 Introduction
1.3 Human Platelets: Structure and function
1.4 Platelet Activation pathways
1.5 Platelets and Vessel walls interactions
1.6 Platelets and Atherosclerosis process
1.7 Platelets and their roles in inflammation
1.8 Platelets and their roles in the development of cardiovascular disease
1.9 Conclusions
• Chapter 2: Epidemiology of Cardiovascular disease
2.1 Abstract
2.2 Introduction
2.3 Dietary lipids and cardiovascular disease
2.4 Environmental factors and Cardiovascular disease
2.5 Genetic basis of Cardiovascular disease
2.6 Fruits and vegetables consumption and Cardiovascular disease risk reduction
2.7 Conclusions
• Chapter 3: N-3 fatty acids and human platelets
3.1 Abstract
3.2 Introduction
3.3 Epidemiology of n-3 fatty acids intake and cardiovascular disease
3.4 N-3 fatty acids and platelet function
3.5 Platelet function and Eicosanoids
3.6 Clinical trials with n-3 fatty acids
3.7 Sources of n-3 fatty acids
3.8 Conclusions
• Chapter 4: Effects of Garlic, Onion, Ginger, and Turmeric on platelet function
4.1 Abstract
4.2 Introduction
4.3 Effects of Garlic on platelet function
4.4 Effects of Onion (Allium cepa L.) on platelet function
4.5 Effects of Ginger (Zingiber officinale)on platelet function
4.6 Effects of Turmeric (Curcuma longa) on platelets
4.7 Conclusions
• Chapter 5: Herbs and platelet function
5.1 Abstract
5.2 Introduction
5.3 Effects of herbs on platelet functions: in vitro studies
5.4 Identification of antiplatelet factors in herbs
5.5 Human trials
5.6 Conclusion
• 6 Chapter 6: Tomato extract and human platelet functions
6.1 Abstract
6.2 Introduction
6.3 Epidemiology of tomato consumption and CVD risk reduction
6.4 In vitro studies with water-soluble tomato extract on human blood platelet aggregation
6.5 Development of Fruitflow®: Compositional and structural aspects
6.6 Human trials
6.7 Effects of chronic consumption
6.8 Comparing the dietary antiplatelet Fruitflow® with the antiplatelet drug aspirin
6.9 EFSA approval of Fruitflow®
6.10 Conclusions
• Chapter 7: Dietary nitrates and their antiplatelet effects
7.1 Abstract
7.2 Introduction
7.3 Effects of nitrates in platelet aggregation
7.4 Mechanisms of action
7.5 Sources of dietary nitrates
7.6 Human trials
7.7 Conclusions
• Chapter 8: Kiwifruit and human platelet function
8.1 Abstract
8.2 Introduction
8.3 Preparation of Kiwifruit extract and its effects on platelet function
8.4 Mechanisms of action
8.5 Identification of anti-platelet factors
8.6 Human trials
8.7 Conclusions
• Chapter 9: Polyphenols and human platelets
9.1 Abstract
9.2 Introduction
9.3 Polyphenols: Structure and Activity
9.4 Sources of Polyphenols
9.5 Dietary intakes and bioavailability of polyphenols
9.6 Role of polyphenols in Platelet function
9.7 Conclusions
• Chapter 10: Effects of Ginkgo Biloba, Ginseng green tea and dark chocolate on human blood platelet function
10.1 Abstract and the key words
10.2 Introduction
10.3 Ginkgo biloba extract on platelet function
10.4 Clinical trial with EGB761
10.5 Ginseng and its effects on platelet function
10.6 Green Tea (Camellia sinensis) and its effects on platelet function
10.7 Dark Chocolate and platelet function
10.8 Conclusions
• Chapter 11: Plant Alkaloids and platelet function
11.1 Abstract
11.2 Introduction
11.3 Alkaloids as anti-platelet agents
11.4 Mechanism of actions of Alkaloids
11.5 Conclusions
• Chapter 12: Strawberries and human platelet function
12.1 Abstract
12.2 Introduction
12.3 Polyphenols in Strawberries
12.4 Strawberry and its cardio-protective effects
12.5 Anti-platelet factors in Strawberries
12.6 Conclusions
• Chapter 13: Effects of metal ions on platelet function
13.1 Abstract and the key words
13.2 Introduction
13.3 Zinc and human blood platelet function
13.4 Calcium and its regulation of platelet function
13.5 Chromium and platelet function
13.6 Iron and platelet function
13.7 Magnesium and platelet function
13.8 Platelet function and Selenium
13.9 Conclusions
• Chapter 14: Individual compounds isolated from plant sources with anti-platelet activity
14.1 Abstract and the key words
14.2 Introduction
14.3 Effects of taurine and glycine on human platelets:
14.4 Anthocyanins and platelets
14.5 Coumarins and their anti-platelet effects
14.6 Atractylenolides and their anti-platelet effects
14.7 Flavonolignans and blood platelet function
14.8 Protocatechuic acid on human platelet Aggregation
14.9 KOK and platelet function
14.10 Inhibitors of Platelet Granules Secretion
14.11 Hydroxychavicol, a novel betel leaf component and platelet function
14.12 Conclusions

A comprehensive review of the impact of dietary nutraceuticals on platelet function and its relationship to cardiovascular disease
Nutraceuticals and Human Blood Platelet Function offers a summary of the most current evidence on the effects of anti-platelet factors isolated mainly from food and natural sources, their structure function relationship, bioavailability, mechanisms of actions, and also information on human trials data. The author—a noted expert in the field— explores platelet function and their roles in development of CVD, functional foods and bioactive compounds in CVD risk factors. The author highlights platelets, their mechanisms of actions, data from epidemiological studies, structure-function relationship clinical trial data, ex vivo and in vitro data.
This important resource will focus primarily on human studies and emphasize functional and physiological implications of the nutritional impact on platelet function and CVD that could be an important approach to highlight the concept of preventive CVD nutrition. An authoritative text, Nutraceuticals and Human Blood Platelet Function:
• Offers a unique resource that connects nutrition with platelet function and its impact on cardiovascular disease
• Contains an evidenced-based approach, including data from human and animal clinical studies
• Reveals the impact of bioactive compounds and their effect on platelets
• Presents a text that is authored by an expert with vast experience in the field of nutrition and platelet function

Written for professionals, academics, researchers, and students associated in the area of nutrition, Nutraceuticals and Human Blood Platelet Function offers a review of the most current research on the effects of platelet function and their roles in development of CVD, functional foods and bioactive compounds in CVD risk factors.

Dr. Asim K. Duttaroy is the Professor and group leader, Chronic disease, Department of Nutrition, Faculty of Medicine at the University of Oslo, Norway. After his fellowship at the Thrombosis Research Centre, Temple University Medical School, he joined as an Assistant Professor of Medicine and Biochemistry at the Wright State University, and Senior Health Scientist at the VA Medical Centre, Dayton, Ohio. Before he joined the University of Oslo, he was Professor and group leader at the Rowett Institute, University of Aberdeen, UK.