Inhibitory effect of Cinnamon on prevention of foam cell formation in platelet and monocytes co-culture

authors:

avatar rad rad , avatar Mohammad Hossein Mohammadi , avatar nader vazifeh shiran ORCID , avatar mohsen hamidpour ORCID , *

Koomesh: Vol.23, issue 1; 139-145
published online: December 02, 2021
article type: issue_documents_importer
received: February 02, 2020
accepted: June 02, 2020

how to cite: rad R, Mohammadi M H , vazifeh shiran N, hamidpour M. Inhibitory effect of Cinnamon on prevention of foam cell formation in platelet and monocytes co-culture. koomesh. 2021;23(1):e153249. 

Abstract

Introduction: Atherosclerosis is one of the leading causes of cardiovascular disease. Following endothelial damage and platelet aggregation in that area and the recruitment of monocytes and their conversion to macrophages, LDL gradually accumulates under the endothelial artery wall and gradually oxidized and convert to oxi-LDL. By swallowing it, the macrophages turn into foam cell and then atheroma formation. Medicinal plant extracts are used to treat diseases due to their low side effects. Cinnamon water extract modulates macrophage activation and lowers cellular cholesterol and is useful in the treatment of atherosclerosis. Therefore, in this study, the inhibitory effect of cinnamon in preventing the foam cell formation in platelets and monocytes co-culture was evaluated. Materials and Methods: The cellular toxicity of cinnamon cassia water extract was assessed by the MTT test on the U937 (monocyte) cell line and the best dose was selected. The formation of foam cells was measured by Oil Red O staining and the expression of cholesterol receptor genes in macrophages using Real time PCR. Results: The data showed that the formation of foam cell when treating macrophages and platelets with cinnamon water extract  compared to control, had a significant reduction. The expression of LXRα, CD36, ABCA1, and PPARY genes, as the output receptor, input, and nucleus of cholesterol in macrophages, increased significantly compared to control in samples treated with cinnamon(P

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