Tag : paper

Antithrombotic and antiplatelet activity of an organometallic rhodium(I) complex incorporating a substituted thieno‐[2,3‐d]‐pyrimidine ligand: Synthesis, structural characterization, and molecular docking calculations

February 22, 2021 / Blog

The synthesis and spectroscopic characterization of the rhodium(I) complex 1 incorporating a substituted thienopyrimidine ligand (tpc) was reported. The solid‐state structures of tpc and 1 were determined, for the first time, by single‐crystal X‐ray diffraction. The biological evaluation of the new compounds (tpc and 1) towards the PAF‐induced aggregation in both WRPs and human platelets (hPRPs) showed that complex 1 proved to be a very potent antiplatelet and antithrombotic agent, showing better efficiency than that of the free ligand.

Platelet activation and prothrombotic mediators at the nexus of inflammation and atherosclerosis: Potential role of antiplatelet agents

February 4, 2021 / Blog

Antiplatelet therapies are discussed with a view to primary prevention of CVD by the clinical reduction of platelet reactivity and inflammation. Current antiplatelet therapies are effective in reducing cardiovascular risk but increase bleeding risk. Novel therapeutic antiplatelet approaches beyond current pharmacological modalities that do not increase the risk of bleeding require further investigation. There is potential for specifically designed nutraceuticals that may become safer alternatives to pharmacological antiplatelet agents for the primary prevention of CVD but there is serious concern over their efficacy and regulation, which requires considerably more research.

The effects of cooking salmon sous-vide on its antithrombotic properties, lipid profile and sensory characteristics

January 21, 2021 / Blog

Let me introduce this paper to you: it’s a collaboration between UL, LIT, SIT and St. Angela’s Food Technology Centre in Sligo.

The first author of the paper is an (ex-)MSc student of mine; with Shane who is a chef, we had decided to study the sous-vide cooking methods and its impact on sensory and nutritional value of salmon.

I met Maria Dermiki when she worked for a short period in UL before moving to SIT but we kept communication alive and Maria introduced me to Shelley. With Maria and Shelley, we did this amazing work on sensory properties in Sligo’s St Angela’s Food Technology Centre.

Katie and Sushanta are our longstanding collaborators in LIT and Ronan has now finished his PhD with me and he is post-docing now at UPenn.

Bioactive Lipids of Marine Microalga Chlorococcum sp. SABC 012504 with Anti-Inflammatory and Anti-thrombotic Activities

January 11, 2021 / Blog

The in vitro assays of the present study showed that the glycolipid and phospholipid fractions of marine microalga Chlorococcum sp. SABC 012504 possess strong anti-PAF and antithrombin activities in human platelets. These bioactivities are likely due to the presence of specific novel Chlorococcum sp. SABC 012504 SQDG molecules, HexCer-t36:2 (t18:1/18:1 and 18:2/18:0) cerebrosides with a phytosphingosine base, phosphatidylcholine (PC), and phosphatidylethanolamine (PE) molecules in their lipid fractions.