GMI Home Log In / Sign Up
Abstract Title:

Inhibitory activity of shiitake flavor against platelet aggregation.

Abstract Source:

Biofactors. 2004;22(1-4):177-9. PMID: 15630278

Abstract Author(s):

Shoichiro Shimada, Koji Komamura, Hitomi Kumagai, Hidetoshi Sakurai


Sulfuric-flavored compounds were extracted from shiitake (Lentinus edodes) and their inhibitory activity against platelet aggregation was investigated. Platelet aggregation induced by arachidonic acid and U-46619, the analog of thromboxane A(2), was inhibited by the essential oil from shiitake that contained lenthionine as a major sulfuric compound. This result indicates that the inhibitory site of the shiitake flavor compounds would be different from that of garlic-flavor compounds because the latter inhibits the passage between arachidonic acid and thromboxane A(2). The effect of the synthesized lenthionine was almost equivalent to that of the essential oil, which indicates that the inhibitory activity of the essential oil from shiitake would be mainly attributed to lenthionine.

Study Type : In Vitro Study

Print Options


Login to Comment

Commenting is limited to Members only. If you are already a member, please login to post a comment. If you do not have a member account and would like to become a member, please click here to begin the process to become a member.