Anthocyanins are flavonoid compounds that not only exhibit excellent color, but also have antioxidant or anti-lipid oxidation activity, anti-inflammatory activity, anti-ciliary activity, lowering serum cholesterol and serum lipids, inhibiting cancer cells and anti-cancer physiology Features. Sun Ling et al. showed that the higher the content of anthocyanins in black rice, the stronger the ability to remove superoxide anion free radicals, and the antioxidant properties of black rice showed a significant positive correlation with its anthocyanin content. Koide et al. showed that red rice rice anthocyanin hydrolysates can significantly inhibit the growth of tumor cells. Hu et al. showed that black rice anthocyanins have significant anti-oxidation, free radical scavenging, and anti-inflammatory properties, and can significantly prevent reactive oxygen-induced DNA supercoil strand cleavage and inhibit the oxidation modification of human LDL. Ichikawa et al. reported that the antioxidant activity of anthocyanins in purple black rice was 10-25 times higher than that of the control antioxidant Trolox, which mainly eliminated superoxide radicals. Nam et al. found that the 70% ethanol extraction solution of purple black rice has antioxidation, anti-mutation and anti-cancer activity. Itani et al. found that the content of polyphenols in rice is related to its antioxidant capacity, and the main active substance of purple black rice is anthocyanin. Ryu et al. performed antioxidant and scavenging experiments on diphenylactracin (DPPH) using methanolic methanolic extracts. The results showed that the rice DPPH scavenging effect was positively correlated with the rice anthocyanin content. The results of Toyokuni et al. showed that rice cornflower pigment 3-O-β-D-glucoside has a protective effect on lipid peroxidation in mice.
In recent years, with the deterioration of the environment and changes in people’s lifestyles, especially the changes in dietary patterns, the incidence of various modern chronic diseases such as atherosclerosis, hyperlipidemia, coronary heart disease, and cancer has continued to rise, and it is in a sub-health state. The proportion of the population is growing. About 45% of the people in the country are in a sub-health state. This not only brings tremendous pressure on the health system of the society and the country, but also brings unspeakable pain to people. People are increasingly demanding the functionality and safety of food. Color rice refers to plants (leaves, stems), grains (fructose shells, brown rice) with a color of rice, and this article focuses on brown rice (caryopsis) with a color of rice. A large number of studies have shown that colored rice is not only rich in anthocyanins, but also contains biologically active substances such as VE, carotene, flavonoids, alkaloids, cardiac glycosides, lignans, sterols, etc., and iron, selenium, and zinc that are absent from common rice varieties. , calcium and other mineral elements. As an important biologically active substance of rice, anthocyanins have become one of the hot topics in the research and development of functional foods. Therefore, from the existing rice germplasm resources, we have fully explored the anthocyanin-rich materials, extensively developed their genetic laws and gene mapping research, and actively cultivated high-quality anthocyanin-rich rice varieties, which will not only provide high anthocyanin content. Rice breeding and related gene cloning provide theoretical basis, and can satisfy people's consumption demand for functional rice, which is beneficial to open up rice markets at home and abroad, and is of great significance to the food, medicine and cosmetics industries.
1 Anthocyanin Biosynthesis and Its Components
1.1 Biosynthesis of Rice Anthocyanins
Anthocyanins are glycoside compounds of 18 naturally-occurring anthocyanidins, polyhydroxy and polymethoxy derivatives of 2-phenylbenzofluorene or astragalus salt ions, of which the color-forming component is anthocyanin. According to the position and number of hydroxyl groups, anthocyanins are mainly divided into three types: one is geranine anthocyanin, the color is bright red; the second is cornflower anthocyanin, the color is the western red; the third is the delphinium anthocyanins, the color is Blue and violet, and with the increase in the number of hydroxyl groups in the side phenol ring, the color of anthocyanins develops from red to blue. The biosynthesis of anthocyanins involves nearly 20 chemical reactions, involving approximately 15 structural genes and 2 class (myb and myc) regulatory genes. The key steps of anthocyanin biosynthesis are shown in Figure 1. The color rice is due to the accumulation of anthocyanins in the skin, seed coat or aleurone layer of rice, so that the brown rice has the colors of green, yellow, brown, red, reddish brown, purple red, reddish black and jet black, among which the black rice and Red rice accounts for the majority.
1.2 Composition of Anthocyanin in Rice
Zhao Zesheng analyzed the anthocyanins contained in the black rice varieties Shangnong Blackberry and Wugong No. 1 by paper chromatography and silica gel G-thin layer chromatography. The results showed that the anthocyanins were made from cornflower pigment-3-glucose. Composition of glycosides and delphinidin glucoside. Hu et al. studied the anthocyanins of indica black rice, indicating that they are cyanidin pigment-3-glucoside and peoniflorin-3-glucoside. Xu Jie et al. used column chromatography and paper chromatography to find that the anthocyanins of Guizhou black indica rice were cornflower dye-3-3-glucoside and cornflower dye-3-diglucoside. According to Ryu et al.'s analysis of 10 rice varieties, rice anthocyanins are considered to comprise mainly cornflower pigment-3-glucoside and peoniflorin-3-glucoside. According to Su Jinwei's separation and identification of pigments from black rice and rock purpura from black rice varieties, the main components are cornflower pigment-3-glucoside and cornflower pigment-3-rhamnoside.
Zhang Qing et al. determined that the anthocyanins of black rice were mainly 3-defensin-3-O-glucoside by measuring the absorption spectrum of black rice pigments. Ichikawa et al. used capillary electrophoresis and polypyrrolidone column chromatography to determine that the purple anthocyanin is cyanidin-3-O-β-D-glucoside. Cho et al. reported that the anthocyanin of the black rice variety Suwon415 is cornflower dye-3-O-β-D-glucopyranoside. Giaccherini et al. reported that the main component of Venere anthocyanin in black rice varieties is cornflower dye-3-O-glucoside.
Anthocyanin analysis of 13 different rice germplasm resources by Choi et al. showed that cyanidin-3-amino-β-D-glucopyranoside and peoniflorin-3-O-β-D-glucopyranoside As its main ingredient. According to Zhong Liyu's paper chromatography, UV-visible scanning, and gas chromatographic methods, the anthocyanin analysis of black rice varieties showed that the anthocyanins were made from the cornflower pigments -3 - rhamnoside and peoniflorin - 3 - Arab. 5 kinds of anthocyanins, such as a glycoside, are comprised. Terahara et al. performed a high performance liquid chromatographic (HPLC) analysis on the anthocyanins of red rice, and identified the components as cyanidin-3,5-diglucoside, cyanidin-3-3-diglycoside, and vector Che chrysanthemum pigment-3-glucoside, cornflower chrysanthemum pigment-3-rutinoside and peoniflorin-3-glucoside, peoniflorin-3-rutinoside.
2 Influencing Factors of Anthocyanin Content in Rice
2.1 Genetic Effects of Anthocyanin Content in Rice
The rice grains are mainly composed of rice husk and brown rice, and the brown rice includes pericarp, seed coat, nucellar layer, aleurone layer, endosperm and embryo. Zhang Mingdi and other studies showed that black rice peeling 2min, the resulting anthocyanins accounted for about 65% to 70% of the total rice anthocyanins total amount; peeling 4min, the total weight of rice skin obtained less than 15%, while anthocyanins accounted for more than 98%. Therefore, the distribution of anthocyanins in black rice is sharply reduced from the surface of brown rice grains to the interior, and is mainly concentrated in the outer skin portion with a weight of less than 10%.
The content of anthocyanin in rice was not only significantly different between different parts of the grain, but also had significant differences among different varieties of rice. Koh et al. determined the anthocyanin content of 4 different germplasm resources in rice. The results showed that the anthocyanin content in brown rice and red brown rice was 1.63-17.62 μg/g, and the anthocyanin content in red rice was 3.56-11.10 μg. /g, The anthocyanin content of purple rice is 28.11-401.22 μg/g, while the anthocyanin content of black rice is 3665.98 μg. Phoka et al. showed that the anthocyanin content of light yellow rice KDML105 was 1.25 μg/g, that of light yellow rice BW4 was 8.07 μg/g, and that of red rice JHN ​​was 594.96 μg/g. Zhang Mingwei and others used black sticky 110, black flour, longjin 1, Qindao 2 and white rice varieties Fengao sticky to determine the anthocyanin content. The results showed that the anthocyanin content of the five rice germplasm resources The order is: Longjin No. 1> Heifengjing> Qindao No. 1> black sticky 110> Fengao sticky. Zhang Qing et al. determined the anthocyanin content of 2 rice germplasm resources. The anthocyanin content of black rice was 842 μg/g, while that of fragrant blood was 2844 μg/g. Ryu et al. determined the anthocyanin content of 10 black rice germplasm resources. The results showed that the anthocyanin content ranged from 0 to 4930 μg/g, and that of Suwon 415 was 4700 μg/g. Ryu et al. determined the content of anthocyanins in rice germplasm from 0 to 4751 μg/g by measuring the anthocyanin content of 591 rice germplasm resources. The content of pigment-3-glucoside in cornflower was 0 to 4519 μg/g, and the anthocyanin pigment-3 The glucoside content is 0-427 μg/g.
2.2 The environmental impact of rice anthocyanin content
The content of anthocyanin in rice is not only controlled by the genetic factors of the cultivar itself, but also by the ecological environment. Zhang Mingqu et al. analyzed the anthocyanin content of black rice varieties at different harvesting dates, indicating that the anthocyanin content of black rice was closely related to the average daily temperature, the average daily light hours, and the daily average relative humidity at day 30 after heading. There was a significant negative correlation between the average daily temperature and the daily sunshine hours, and a significant positive correlation with the daily average relative humidity. He Haohua et al. selected five black rice varieties for sowing and analyzed the influence of climatic factors on the content of anthocyanins in rice. The results showed that the influence of different planting seasons on rice anthocyanin content was mainly temperature. The average temperature of early rice and mid-season rice is higher, the high temperature accelerates grain filling, accelerates nutrient consumption, and results in insufficient anthocyanin accumulation. Late rice cultivation has a favorable climate in the whole growing period, brown rice is uniformly colored, and anthocyanin content is increased.
Cai Shin studies found that the content of anthocyanins in rice is closely related to temperature. High temperatures increase the content of anthocyanins in red rice red peony and increase the degree of coloration in brown rice. However, black rice is opposite to purple, and low temperature increases the anthocyanin content in brown rice. The degree of deepening, high temperature is not conducive to coloring; black rice in cold, large temperature difference between day and night, is conducive to increase its anthocyanin content, and red rice in the high temperature, diurnal temperature difference is not conducive to the cultivation of its area Anthocyanin content. Cai Lunong used Japanese Red Rice Variety Red Romance and Black Rice Variety Ao Zhizi, and set up six fertilization treatments respectively. The study found that different fertilization treatments had no significant effect on the content of anthocyanins in rice.
3 Genetics of Anthocyanin Content in Rice
3.1 Inheritance of rice anthocyanin content
Chen Tingwen selected three black rice parents to cross five white rice parents and used six population combinations to analyze the performance of anthocyanin deposition in black rice. The results showed that the color of F1 brown rice was not completely dominant. There are differences in dominance between combinations; broad heritability and narrow heritability are extremely significant, significant, or close to significant; black rice anthocyanin deposition traits are controlled by a pair of dominant pigment genes, there are additive, epistatic and Dominant effect; the color of brown rice varies from deep black to white, showing quantitative traits, and is closely related to the inheritance of anthocyanin gene. Shi Bangzhi et al. used red rice material Tianhong and eight different rice varieties with different genetic backgrounds and geographic origins to hybridize. The results showed that the anthocyanin content of red rice was mainly controlled by one pair of independent dominant genes. The other genes were only Modifying effect. Wu Shizhao believes that the anthocyanin deposition characteristics of black rice are controlled by two pairs of genes and are inherited independently; Zheng et al. showed that the anthocyanin content traits of purple and black rice were controlled by complementary effects of two pairs of independent dominant genes; Shi Zhizhi et al. Studies on purple fragrant rice showed that rice anthocyanin content is a quantitative trait, controlled by at least 2 pairs of dominant overlapping genes, showing a dose effect, and each one of the dominant factors increases the anthocyanin content of rice, brown rice color It will also deepen the level accordingly.
Majumder used 5 white rice varieties to hybridize with 1 brown rice variety respectively. F1 was the parent's intermediate type. F2 brown rice color appeared from dark brown to reddish and white 7 grades, the separation ratio was 1:6:15:20. : 15:6:1, It is believed that the rice anthocyanin content is controlled by 3 pairs of genes, the cumulative dose of dominant gene is 0-6, and it is white when there is no dominant factor (dose is 0), with dominant dose Increased (1 to 6), black linear increase. Gu Xinyuan et al. analyzed the anthocyanin deposition characteristics of black rice, and showed that the color of F2 brown rice was separated by eight grades. It was considered that the anthocyanin content of black rice was controlled by three pairs of genes. According to Wu Pingli et al., the anthocyanin content of black japonica rice is controlled by three genes: the anthocyanin gene, which is located on the sixth chromosome, and four alleles; the anthocyanin-activated gene, which is located on the fourth chromosome and contains four genes. One complex allele; Purple rice gene, located on chromosome 11, has a pair of genes, and the purple rice gene plays a decisive role in the synthesis of anthocyanin. If there is no purple rice gene, even if there is anthocyanin gene and anthocyanin activation The existence of a gene will not be purple rice. Park et al. used black pearl rice (black rice)/jammed rice (white rice) hybrid offspring research results show that the black rice anthocyanin content is relatively independent of the two alleles C and A and a regulatory gene PLw call Control, and the brown genotype is aaC-PLw.
Zhang Mingqu et al. used 3 combinations of black rice varieties with different shades of brown rice and 1 rice variety to prepare 6 hybrid combinations and measured the anthocyanin content of F2 per plant black rice. The results showed that the anthocyanin content of all combinations of F2 populations The average value is in the middle of both parents and shows an approximately normal distribution. It is considered that the anthocyanin content of black rice is inherited from the quantitative traits controlled by multiple genes. Sixty-two black rice varieties and one white rice variety were selected for 77 double-strand hybrids. According to the Hayman model, genetic analysis showed that the inheritance of the anthocyanin content in black rice satisfies the additive-dominant model and the content of high anthocyanins. Alleles were dominant for low-level alleles. Dark-seeds were dominant for light-black and black-white; dominant alleles had a synergistic effect on anthocyanin content and recessive alleles decreased. Effect; and its broad heritability and narrow heritability are higher. Kim et al. showed that the variation of anthocyanin content in the F2 and F3 populations of the black rice/white rice combination showed a continuous distribution biased toward the low-parent parents, while the F2 population of the black rice-black rice combination showed Normal distribution is a quantitative trait controlled by multiple genes.
3.2 Genetic correlation between anthocyanin content in rice and other traits
3.2.1 Genetic correlation between rice anthocyanin content and glume color
Chen Tingwen reported that the content of anthocyanin in rice is related to the color of husks, and the correlation degree is significantly different due to the depth of the husk color; F2 hull is dark brown and dark brown in color, and the anthocyanin content is high, and the correlation coefficient is 0.965. The trends of B1 and B2 were also the same, they were 0.989 and 0.945 respectively. With the decrease of the color of the glume of rice, the color of brown rice also weakened in varying degrees, and the correlation coefficient became smaller.
3.2.2 Genetic correlation between anthocyanin content and mineral element content in rice
Zhang Mingwei et al. reported that the anthocyanin content of black rice was significantly positively correlated with phosphorus content, positively correlated with iron and manganese content, and negatively correlated with zinc content. Lai Lai-zhan et al. found that the anthocyanin content of black rice has a positive genetic correlation with iron content, and has a very significant positive correlation with the phosphorus content. Studies by Koh et al. showed that the increase of mineral element cations such as K+, Mg2+, Ca2+ and Fe2+ in rice is related to the deposition of anthocyanins in black rice. Zheng et al. showed that the content of anthocyanins in purple rice was positively correlated with Mg2+ and Ca2+ content.
3.2.3 Genetic correlation between anthocyanin content and yield and aroma in rice
Zheng et al. showed that the content of anthocyanin in purple and black rice was significantly and negatively correlated with yield and yield traits and grain plumpness. Dong et al. found that the anthocyanin content of black rice has a certain degree of linkage relationship with aroma traits.
4 Molecular Mechanism of Anthocyanin Content in Rice
Matsumoto et al. isolated two cDNAs encoding cryptochromes, OsCRY1 and OsCRY2 from rice, and cryptochromes promoted rice anthocyanin accumulation. Buck et al. identified 131 basic helix-loop-helix (bHLH) genes from the rice genome, and bHLH family proteins play an important role in anthocyanin biosynthesis. Druka et al. isolated the chalcone dihydroflavone isomerase (Cfi) gene from rice. Studies on the mutants showed that the Cfi gene plays an indispensable role in the anthocyanin biosynthesis process. Hu et al. isolated two R homologues from rice, including Ra1, Ra2, and Rb, and the Ra1 gene located on rice chromosome 4 could activate rice anthocyanin biosynthesis. Reddy et al. identified a brown rice line N22B capable of accumulating proanthocyanidins but not containing anthocyanins in the fruit skin. It is believed that the accumulation of proanthocyanidins is due to anthocyanin biosynthesis and regulates the conversion of anthocyanidins to anthocyanidins. The synthetic enzyme pathway is blocked.
Zhuang Jieyun et al. used the F2 population of the Basmati 370 combination of Z. japonica to use RFLP markers to map the dominant major gene controlling the anthocyanin content of purple black rice on the rice chromosome 4, and was linked to RG329 and RG214. Phoka et al. used a F2 population of a combination of JHN (red and black rice) KDML105 (light yellow rice) to construct a rice genetic map including 114 SSR markers and detected two QTL loci controlling the anthocyanin content of rice seeds. In the RM317-RM241 interval and the RM252-RM241 interval, these two QTLs were mapped to the rice chromosome 4 and closely linked. Reddy et al. isolated an Oschs cDNA coding for chalcone synthase from the cDNA library of purple Puttivetu, a rice indica-japonica variety, and mapped it to the RFLP markers RG2 and RG103 on the 11th chromosome of rice, with a distance of 3.3 cM from RG2. Singh et al. found that the genes that control the anthocyanin traits in rice have multiple effects and can be expressed in different parts of rice.
Phoka et al. showed that the expression of DFR gene was inhibited by high temperature by RT-PCR analysis, and the steady state transcription of DFR gene was closely related to the content of anthocyanin in rice. The content of anthocyanin in rice was determined at 20 °C. At 594.96μg/g, the anthocyanin content of rice was 112.66μg/g at 34°C. The RT-PCR product of purple rice DFR transcript at high temperature included 506bp and 394bp fragments. At cool temperature, it contained only 394bp fragments. The 506 bp uncleaved mRNA in white rice can be detected under both high temperature and cool temperature conditions. It is speculated that purple rice carries the temperature-sensitive allele DFRX, and white rice carries the temperature-sensitive allele DFRY. Up to now, genes related to rice anthocyanin content have been reported, including anthocyanin-5-aroyl acylase gene OSJNBa0044A10.13, OSJNBa0054L03.25, anthocyanin membrane protein 1 gene P0666G10.131, anthocyanin-5- O-glucosyltransferase gene OJ1135_F06.22, anthocyanin-5-aroyl acyltransferase protein genes OSJNBa0077F02.115, OsJNBa0054L03.23, P0036H07.46, anthracycline acylase gene OJ1201_E07.32.
5 Identification, Screening and Innovation of Enriched Anthocyanin Rice Germplasm Resources
5.1 Identification and Screening of Enriched Anthocyanin Rice Germplasm Resources
Park et al. identified 10 varieties of rice germplasm resources rich in anthocyanins by measuring the content of CK of the chia seeds of 326 different rice germplasm resources. The order of anthocyanin content was Heugjinjubyeo (5520 μg/g). >ChengChang(3210μg/g)>Kilimgeugmi(2400μg/g)>Pl1609-79-2(2240μg/g)>HongSheiLo(2210μg/g)>HeugnaMbyeo(1910μg/g)>Mitak=P11609-79-1(1860μg/ g)> Suwon 425 (1630 μg/g)> Sanghaehyanghyeolla (1080 μg/g).
5.2 Enriching the Innovation of Anthocyanin Rice Germplasm Resources
According to available statistics, the black purple rice varieties cultivated in China for more than a decade are mainly: Heizhenmi, Longjin 1, Longqing 4, Qindao 1, Heifeng, Heiyou, Shangnong Heijing 07, Heiyouzhan, Heibao, Heda 144, Wugong 1, Beijing black citron, purple fragrant rice, Boyou Heihui hybrid rice, indica type three-line hybrid black earthworm, etc., among them Longjin 1 The anthocyanin content reaches 2.4%, which is 2 to 5 times higher than that of black rice. The black rice varieties cultivated abroad include: Asamaurasaki of Japan, A-204, Jasmine85, Drew of the United States, Heugnambyo, Heugjinjubyeo of South Korea, and Italy. Venere.
Red rice varieties cultivated in China are: Hongxiangyu, Hongxiangyu, Nanhongbao, Guihongzhan, Beijing Hongxiangyu, Zaohongyu, Zihongdao 4, betel nut red hybrid rice, Huanong red rice, etc. Red rice varieties cultivated abroad include: ASD17 in India, RedTrireni in the United States, A-201 in the United States, and Chimney in Japan.
Shanghai Jiaotong University used giant embryo rice 6601 as a female parent to crossbreed with black rice D9953-1-2 and red rice rice CF9990, and developed two indica-type new lines of black giant embryo 04 and red giant rice 02. Han Longzhi et al combined pedigree selection and anther culture to produce a series of excellent rice species rich in anthocyanins such as sweet black rice 1569, black glutinous rice 1568, sweet red rice 1571, red rice 1201, red jasmine rice 1570, and red glutinous rice 1572. quality.
6 Outlook and Suggestions
6.1 Actively carry out identification and screening of enriched anthocyanin rice germplasm resources
Color rice is a precious type of rice resources in the world, mainly distributed in China, Sri Lanka, Indonesia, India, the Philippines, Bangladesh, Malaysia, Myanmar and other East Asia, Southeast Asia and South Asia. At present, among the rice germplasm resources preserved in China, the color rice varieties account for about 10%, of which there are 411 black rice varieties and 8963 red rice varieties. There are many varieties of rice with abundant anthocyanins. Due to insufficient understanding, combined with funding and testing techniques, the identification and screening of anthocyanin-enriched rice germplasm are rarely carried out at present, and should be based on the identification of enriched anthocyanin rice germplasm at home and abroad. Carry out the identification of existing rice germplasm resources and strive to screen out excellent rice germplasm with high anthocyanin content. It will provide new materials for subsequent target gene discovery, germplasm innovation, and the molecular regulation mechanism of rice anthocyanin content.
6.2 Enhancing Gene Mapping of Rice Anthocyanin Content
Genetic analysis showed that rice anthocyanin content is a quantitative trait controlled by multiple genes, which is influenced by both genotype and environmental effects. For a long time, due to the lack of a simple and rapid identification method for rice anthocyanin content and the evaluation criteria, people often directly classify the anthocyanin content according to the depth of the brown rice color; because the brown rice color of the separated group is mostly of intermediate type, it is based on traditional methods. The evaluation of the grades has great subjectivity and blindness, which limits the in-depth study of rice anthocyanin content traits. With the emergence of cost-effective, rapid and simple detection methods for rice anthocyanin content, using modern molecular biology techniques and ideal separation populations, through multi-year repetitive tests, it is expected to find out the possibility of repeated detection and interpretation of phenotypic variation. Large and stable QTLs for inheritance. Finally, the major genes that control the anthocyanin content in rice were cloned with independent intellectual property rights, which provided the material basis for genetic improvement and molecular marker-assisted selection of anthocyanin-rich rice.
6.3 In-depth study on the molecular regulation mechanism of rice anthocyanin content
The deposition and accumulation of rice anthocyanins involve a series of complex physiological and biochemical reactions, which are influenced by both structural genes and regulatory genes, and are closely related to the expression status of anthocyanin-related genes during the development of the kernels. At present, there are few researches on the molecular regulation mechanism of genes related to anthocyanin content in rice. On the basis of in-depth research, a series of genetic modification methods such as methylation and demethylation should be adopted to inhibit or promote certain genes. The expression increases the level of rice anthocyanin.
6.4 Further Strengthening Enriched Anthocyanin Rice Germplasm Innovation
With the continuous deepening of molecular biology, functional genomics, and bioinformatics research, high-anthocyanin content genes have been transferred to rice varieties with comprehensive evaluation through hybrid hybridization and genetic engineering methods and created in most ecological environments. The new rice germplasms with stable expression of anthocyanin content genes can meet the wide demand of rice breeding and production with high anthocyanin content and rice market at home and abroad.
Safflower yellow can significantly inhibit ADP-induced platelet aggregation in rabbits, and also has a very obvious depolymerization effect on ADP-aggregated platelets. When the dosage was 0.22g/ml, the inhibition rate of aggregation and depolymerization reached 85.9% and 78.9% respectively. These effects of safflower yellow were enhanced with the increase of dosage. Safflower yellow has a very significant inhibitory effect on experimental thrombosis in rats, the inhibition rate is 73.4%. Because the thrombus material formed on the silk line is platelet aggregates, the reduction of wet weight of thrombus is obviously the result of drug inhibiting platelet aggregation. It is consistent with in vitro experiments that safflower yellow can inhibit platelet aggregation induced by ADP. Safflower yellow also significantly prolonged plasma recalcification time, prothrombin time and coagulation time in rabbits. It shows that it can affect the coagulation system both in vivo and in vitro. In addition, safflower oil can reduce blood lipid.
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