@article{NING2022, 
author = {Yawei NING and Mingrui LI and Yi CHEN and Dongchun ZHANG and Yapeng KANG and Zhixin WANG and Jia CHEN},
title = {Progress in Research on the Antithrombotic Mechanism of Food-Derived Organic Acids and Their Derivatives},
year = {2022},
journal = {Food Science},
volume = {43},
number = {13},
pages = {292-301},
keywords = {organic acid, antithrombotic, mechanism},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20210510-105},
doi = {10.7506/spkx1002-6630-20210510-105},
abstract = {Organic acids are a class of natural and safe antithrombotic factors that come from a variety of sources, and are widely found in various plant foods such as fruits, vegetables and grains. They have antithrombotic effects such as anticoagulation and inhibiting platelet aggregation and thrombolysis, and thus have the potential for the development and clinical application of health products for the prevention and treatment of cardiovascular and cerebrovascular diseases. In this paper, the food sources and antithrombotic mechanisms of organic acids and their derivatives are reviewed, and the antithrombotic effects of different organic acids are comparatively discussed. Moreover, recent studies on the antithrombotic effects of organic acids are summarized and an outlook on the future of this filed is given, so as to provide a reference for further studies on the antithrombotic mechanisms of organic acids and the development of foods rich in organic acids.}
}