Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Antiplatelet Activity of Gallic Acid and Methyl Gallate

Lim, Mi-Youn;Park, Young-Hyun;Son, Dong-Ju;Kim, Moo-Key;Lee, Hoi-Seon

  • Published : 20041200
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Abstract

The methanol extract obtained from Galla Rhois was investigated for its antiplatelet activity. The biologically active constituents of Galla Rhois were isolated by silica gel column chromatography and HPLC, and were characterized as gallic acid and methyl gallate by various spectral analyses. Gallic acid inhibited the platelet aggregation induced by collagen and by arachidonic acid with $IC_{50}$ values of 5 and $94{\mu}M$, and methyl gallate inhibited the platelet aggregation induced by collagen and by arachidonic acid with $IC_{50}$ values of $33\;and\;11{\mu}M$ respectively. These results show that of the two, gallic acid might be a more potent platelet inhibitor for collagen, whereas methyl gallate might be more potent for arachidonic acid. In comparison, both gallic acid and methyl gallate were much more potent inhibitors than aspirin as an antiplatelet agent. These results suggested that Galla Rhois might be a good source for lead compounds for antiplatelet agents.

Keywords

References

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