Platelet-Activating Factor (PAF) antagonists in fresh and fried cod (Gadus morhua) Athina Panayiotou Dimitris Samartzis Tzortzis Nomikos Elizabeth Fragopoulou Haralabos C.
Karantonis Constantinos
Demopoulos Ioannis Zabetakis
Cod (Gadus morhua) is a popular part of the diet in many countries on both sides of the north Atlantic ocean; in most cases it is consumed as fried. Over the past recent years, there has been an increasing concern about the rising number of various types of coronary heart disease. Platelet-Activating Factor is a factor with a major role in the development of atheromatic plaque in the arteries resulting to the development of coronary heart disease. Over the last years, studies have been carried out on various foodstuff to determine whether compounds with PAF like or anti-PAF like activities are present. The presence of the latter is very important in terms of nutritional value since compounds with anti-PAF like activities could be potent agents against aggregation in the arteries. Detection of these compounds in fresh and fried cod could be used to evaluate the nutritional value of this important fish. In this study, we investigated the probable existence of lipid compounds that either exhibit an action similar to Platelet Activating Factor (PAF) (PAF-like compounds) or inhibit the action of PAF (anti-PAF-like compounds). The in vitro biological study of lipids in washed rabbit platelets showed that in fresh cod lipid fractions, a range of PAF-like and anti-PAF-like activities were found whereas in fried cod lipid fractions, both normal and polar, anti-PAF activities were mainly observed. |
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