This randomized, placebo-controlled, double-blind, crossover study on 25 free-living hyperlipidaemic volunteers aspired to prove the hypothesis that supplementation for 8 weeks with a FoodState Vitamin C complex (500 mg vitamin C, 160 mg bioflavonoids, 600 mg magnesium and 900 mg vitamin B complex) may improve haemostatic factors and fibrin network structures. Of the haemostatic factors measured, only median plasmin–antiplasmin complex (PAP) and thrombin–antithrombin complex (TAT) concentrations were both significantly decreased with FoodState Vitamin C complex compared with placebo [PAP, −4.05% (−23.39, −0.23) versus 1.81% (−8.95, 8.09); TAT, −5.81% (−18.47, 0.39) versus 0.12% (−8.03, 13.5)]. As for fibrin network structures, only compaction was significantly increased from baseline to end [49.95% (47.55, 53.70) to 51.85% (48.55, 56.65)] by FoodState Vitamin C complex supplementation. No significant changes were found in plasma fibrinogen, plasminogen activator inhibitor 1 activity, tissue plasminogen activator antigen, D-dimer, serum lipids or lipoprotein (a) concentrations. In conclusion, the decreases in TAT and PAP are possibly an indication that the FoodState Vitamin C complex decreased the initiation of haemostasis, which in turn led to a compensatory reduction in fibrinolysis. FoodState Vitamin C complex may therefore be protective of cardiovascular disease by causing a new reduced steady state of haemostatic balance and less rigid clots (increased compaction).
School of Physiology, Nutrition and Consumer Science, North-West University, Potchefstroom, South Africa.
Sponsorship: Sportron International supplied the FoodState Vitamin C complex supplements and placebos. The Aim Foundation (London, UK) funded the clinical trial and lipid analysis. The South African government's Technology and Human Resources for Industry Program and North-West University funded the haemostatic and fibrin network analyses.
Correspondence and requests for reprints to Prof. Welma Oosthuizen, Private Bag X6001, School of Physiology, Nutrition and Consumer Sciences, North-West University, Potchefstroom 2520, South Africa. Tel: +27 18 2992468; fax: +27 18 2992464; e-mail: email@example.com
Received 13 February 2004 Revised 10 August 2004 Accepted 12 August 2004