# Antiplatelet Activity of Phenolic Compounds-Fortified Merlot Wine and Pure Phenolic Compounds
## 3 Results  
### Antiplatelet Activity of lyophilized Wines and Phenolic Compounds  
In this study, an in vitro assay was performed to evaluate the antiplatelet activity of wine samples at a concentration of 1 mg/mL (CW, F8, and F4). Table 1 shows the results of the antiplatelet activity of three lyophilized wine samples (CW, F8, and F4) stimulated by collagen, TRAP-6, and ADP, as well as the vehicle used as control. Platelet aggregation (PA) and the inhibition of platelet aggregation (Inh) values are expressed in percentage (%). Compared to the vehicle, the F8 extract showed significant inhibition of platelet aggregation stimulated by collagen, TRAP-6, and ADP, with 52 \(\pm\) 13%, 55 \(\pm\) 9%, and 78 \(\pm\) 4% inhibition, respectively. On the other hand, extracts CW and F4 did not present significant differences in the inhibition of platelet aggregation compared to the vehicle. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Extracts**} & \multicolumn{2}{c}{**Collagen 1 \(\mu\)g/mL**} & \multicolumn{2}{c}{**TRAP-6 10 \(\mu\)M**} & \multicolumn{2}{c}{**ADP 4 \(\mu\)M**} \\ \cline{2-7}  & **PA (\%)** & **Inh (\%)** & **PA (\%)** & **Inh (\%)** & **PA (\%)** & **Inh (\%)** \\ \hline CW & 91 \(\pm\) 6 \({}^{\text{ns}}\) & 4 \(\pm\) 2 & 87 \(\pm\) 17 \({}^{\text{ns}}\) & 12 \(\pm\) 5 & 91 \(\pm\) 2 \({}^{\text{ns}}\) & 1 \(\pm\) 2 \\ F8  
These results indicate that the F8 extract possesses potent antiplatelet activity, especially in response to TRAP-6 stimulation, suggesting its potential utility in the context of the prevention of platelet aggregation-related cardiovascular disorders. Considering that F8 showed antiplatelet activity greater than 50%, a dose-dependent antiaggregant evaluation effect of this sample was carried out based on the concentration of the F8 extract, and results are shown in Figure 1. It was observed that this wine extract exhibited a greater concentration-dependent antiplatelet potential when TRAP-6 and ADP stimulated platelet aggregation, with inhibition percentages of IC50 = 0.30 \(\pm\) 0.08 mg/mL and IC50 = 0.39 \(\pm\) 0.04 mg/mL, respectively (Table 2). However, when platelet aggregation was induced by collagen, the extract only showed activity at the highest concentration tested (1 mg/mL). These results indicate that the F8 extract has concentration-dependent activity, being more effective in inhibiting platelet aggregation induced by TRAP-6 and ADP at lower concentrations, while a higher lyophilized wine concentration is required to obtain significant antiplatelet activity in response to collagen stimulation. This specificity in the response may have important implications in terms of the extract's selectivity and effectiveness in controlling platelet aggregation in different physiological or pathological situations. \begin{table} \begin{tabular}{c c c c} \hline \hline \multirow{2}{*}{**Extract**} & **Collagen 1 \(\mu\)g/mL** & **TRAP-6 10 \(\mu\)M** & **ADP 4 \(\mu\)M** \\ \cline{2-4}  & **IC50** & **IC50** & **IC50** \\ \hline CW & \textgreater{}1 mg/mL & \textgreater{}1 mg/mL & \textgreater{}1 mg/mL \\ F4 & \textgreater{}1 mg/mL & \textgreater{}1 mg/mL & \textgreater{}1 mg/mL \\ F8 & 0.87 \(\pm\) 0.23 mg/mL & 0.30 \(\pm\) 0.08 mg/mL & 0.39 \(\pm\) 0.04 mg/mL \\ Epicatechin & \textgreater{}1 mg/mL & \textgreater{}1 mg/mL & 0.98 \(\pm\) 0.19 mg/mL \\ Catechin & \textgreater{}1 mg/mL & \textgreater{}1 mg/mL & 0.94 \(\pm\) 0.20 mg/mL \\ Gallic acid & \textgreater{}1 mg/mL & \textgreater{}1 mg/mL & \textgreater{}1 mg/mL \\ Caffe Acid & \textgreater{}1 mg/mL & \textgreater{}1 mg/mL & 0.83 \(\pm\) 0.23 mg/mL \\ Quercetin & 0.81 \(\pm\) 0.31 mg/mL & 0.92 \(\pm\) 0.11 mg/mL & 0.65 \(\pm\) 0.62 mg/mL \\ \hline \hline \end{tabular}  \(\textless{}\textless{Once the in vitro antiplatelet activity of the F8 wine sample was evaluated, the antiplatelet activity of some of the main phenolic compounds reported in Merlot (control and fortified), including quercetin, epicatechin, catechin, caffeic acid, and gallic acid, was evaluated (Table 2).