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Wuliangye Baijiu but not ethanol reduces cardiovascular disease risks in a zebrafish thrombosis model

Medicine and Health

Wuliangye Baijiu but not ethanol reduces cardiovascular disease risks in a zebrafish thrombosis model

H. Zhu, C. Lan, et al.

Discover the groundbreaking study conducted by Hui Zhu and colleagues on Wuliangye Baijiu and its remarkable antithrombotic effects using a zebrafish thrombosis model. This innovative research reveals how Wuliangye Baijiu reduces thrombotic risks and oxidative stress through intricate metabolic and signaling pathways.

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Playback language: English
Abstract
This study investigated the antithrombotic effect of Wuliangye Baijiu using a zebrafish thrombosis model induced by arachidonic acid (AA). The results showed that Wuliangye Baijiu, but not ethanol at the same concentration, reduced thrombotic risks and oxidative stress. This effect was attributed to changes in metabolic and signaling pathways related to platelet aggregation, adhesion, oxidative stress, and inflammatory response.
Publisher
npj Science of Food
Published On
Dec 05, 2022
Authors
Hui Zhu, Chaohua Lan, Dong Zhao, Ning Wang, Di Du, Huibo Luo, Huiqiang Lu, Zhifu Peng, Yumeng Wang, Zongwei Qiao, Yong Huang, Baoguo Sun
Tags
Wuliangye Baijiu
antithrombotic effect
thrombosis
zebrafish model
oxidative stress
platelet aggregation
inflammatory response

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