Abstract
Enzymatic thrombin activity is significantly inhibited only by a few selected natural
phenolic compounds (myricetin, rosmarinic acid, caffeic acid phenethyl ester) but
more strongly by unsaturated fatty acids like erucic acid and oleic acids. Compared
to the inhibitory potential against neutrophil elastase, thrombin activity is rather
weakly inhibited by phenolic compounds and fatty acids. Because of the importance
of thrombin as a ligand for protease-activated receptor 1 (PAR-1), which is involved
in inflammation, the inhibition of thrombin activity by natural compounds might enhance
the anti-inflammatory effects of neutrophil elastase inhibition.
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Prof. Dr. M. F. Melzig
Institut für Pharmazie
Freie Universität Berlin
Königin-Luise-Str 2 +4
14195 Berlin
Germany
Phone: +49-30-838-51451
Fax: +49-30-838-51461
Email: melzig@zedat.fu-berlin.de