ORIGINAL ARTICLESThe antithrombotic effects of carrot filtrates in rats and miceYamamoto, Junichiroa; Naemura, Akia; Ijiri, Yoshinobua,b; Ogawa, Kojic; Suzuki, Takaod; Shimada, Yasuhikod; Giddings, John CeAuthor Information aKobe Gakuin University, Kobe, Japan bHyogo University, Kakogawa, Japan cOno Pharmaceutical Co. Ltd., Osaka, Japan dSakata Seed Corporation, Kakegawa, Japan eWales College of Medicine, Cardiff University, Cardiff, UK Received 11 July, 2008 Revised 28 July, 2008 Accepted 2 August, 2008 Correspondence to Junichiro Yamamoto, PhD, Laboratory of Physiology, Faculty of Nutrition, Kobe Gakuin University, Nishi-ku, Kobe 651 2180, Japan Tel: +81 78 974 1551, x3252; fax: +81 78 974 5689; e-mail: firstname.lastname@example.org Blood Coagulation & Fibrinolysis: December 2008 - Volume 19 - Issue 8 - p 785-792 doi: 10.1097/MBC.0b013e3283177b19 Buy Metrics Abstract The prevention of arterial thrombotic disease has a high priority in developed countries. An inappropriate diet is known to enhance the risk for acute thrombotic events and a regular diet with proven antithrombotic effects might be a beneficial way to prevent disease. The present study was undertaken as a part of a series of investigations to examine vegetables and fruits for antithrombotic activity. A shear-induced in vitro platelet reactivity/thrombolysis method [Global Thrombosis Test, formerly Gorog Thrombosis Test] was used to screen 15 different varieties of carrot for antiplatelet and thrombolytic activities. Effective varieties were further investigated using an in vivo, laser-induced thrombosis model in mice. The different carrot varieties demonstrated a variable effect on thrombosis in vitro and in vivo. In particular, a variety designated SAKATA-0421 exerted an antithrombotic effect in vivo independent from heat treatment of the filtrate at 100°C for 10 min. There was no significant correlation between antithrombotic activity and the levels of polyphenolics and any other biochemical parameter, including antioxidant activity, α-carotene and β-carotene, α-tocopherol and ascorbic acid. Different varieties of carrot demonstrated a range of antithrombotic and prothrombotic activities. After oral intake, the particular heat resistant variety (SAKATA-0421) showed antithrombotic effect in vivo possibly due to antiplatelet reactivity and/or spontaneous thrombolytic activity. The present study added a new variety to the list of antithrombotic fruits and vegetables. © 2008 Lippincott Williams & Wilkins, Inc.