Selected food colourants with antiplatelet activity as promising compounds for the prophylaxis and treatment of thrombosis.

The most common cause of three major cardiovascular disorders, viz. ischemic heart disease (acute coronary syndrome), stroke and venous thromboembolism, is thrombosis. As blood platelets are considered the focal point of haemostasis, they play a key role in thrombosis and other cardiovascular diseases (CVDs). Various studies indicate that certain dietary components, such as phenolic compounds, selected vitamins (A and E) and unsaturated fatty acids, may act as important mediators in the prophylaxis and treatment of CVDs associated with platelet hyperactivation. It is possible that other components, such as natural and synthetic colourants may also possess such potential. Although studies have found individual food dyes or plant extracts acting as food colourants to demonstrate antiplatelet activity, no comprehensive and critical review has been performed of this activity. Therefore, the present paper reviews the current state of knowledge concerning the effect of colourants, especially natural ones, on blood platelet activity, as well as on thrombosis, being a consequence of platelet hyperactivation. It also discusses the molecular pathways of platelet activity as a basis for the development of effective antiplatelet therapies. The literature covered by this review suggests that such natural dyes can possess antiplatelet or anticoagulant activity; however, their antiplatelet action is complex and varies considerably, which may be attributed to differences in their chemical structure. Such natural food colourants may represent a promising alternative to synthetic food dyes. Published by Elsevier Ltd.