Doctors H. M. Zbikowska and B. Olas from the Department of General Biochemistry, Institute of Biochemistry at the University of Lodz, Poland released a study in 2000 with findings that resveratrol, a red wine antioxidant, may have characteristics that can suppress blood clumping and aid in cardiovascular health.
Compounds with potential anti-platelet activity, like resveratrol, can be used in the therapy of cardiovascular disorders. The doctors investigated the effects of three different antioxidants with properties that can slow or stop the growth of cancer. Trans-resveratrol was tested on blood platelet adhesion. Adhesion is the initial step of blood platelet activation.
Today there is a growing interest in new compounds in human diet with antioxidant properties and with potential anti-platelet activity. Resveratrol is a phenolic antioxidant found in grapes and other food products. It occurs naturally in trans- and cis- forms. Some evidence suggests that the presence of resveratrol in wines may partly explain the reduced risk of coronary heart disease associated with moderate red wine drinking. This effect has been attributed to the inhibition of blood platelet clumping and the anti-inflammatory activity of red wine resveratrol.
Resveratrol strongly suppressed platelet adhesion, which is where platelets stick to any area with damaged blood vessels. In this experiment, resveratrol in comparison to other antioxidants appeared to be the strongest suppressor of platelet clumping to fibrinogen, a coagulation protein in the blood.
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