Table 2.

Antiplatelet activity in extracts from green and fully ripe tomato fruits.

	Maximum aggregation (%)	Slope	Area under	Lag time (s)
	ADP
Red tomato
Peels	51 ± 0.08*	38 ± 2*	206 ± 10*	24 ± 0.03
Pulp	53 ± 0.09*	46 ± 7*	241 ± 16*	23 ± 0.01
Seed mucilage	37 ± 0.08*	38 ± 6*	149 ± 27*	33 ± 0.01
Green tomato
Peels	86 ± 0.02	76 ± 2	319 ± 9*	21 ± 0.01
Pulp	48 ± 0.05*	47 ± 6*	205 ± 14*	19 ± 0.01
Seed mucilage	42 ± 0.08*	43 ± 12*	173 ± 15*	22 ± 0.01
Negative control	85 ± 0.02	104 ± 14*	393 ± 21	27 ± 0.01
	Collagen
Red tomato
Peels	71 ± 0.02*	77 ± 2*	289 ± 11	59 ± 0.01
Pulp	73 ± 0.04*	96 ± 22	300 ± 76	54 ± 0.01
Seed mucilage	51 ± 0.14*	37 ± 12*	140 ± 36	104 ± 0.01
Green tomato
Peels	84 ± 0.04	107 ± 6	316 ± 27	60 ± 0.01
Pulp	73 ± 0.02*	63 ± 2*	222 ± 9*	84 ± 0.01
Seed mucilage	84 ± 0.09	96 ± 8*	279 ± 52*	60 ± 0.01
Negative control	90 ± 0.04	108 ± 11	284 ± 15	66 ± 0.01
	TRAP-6
Red tomato
Peels	80 ± 0.03	94 ± 9	394 ± 19	7 ± 0.01
Pulp	83 ± 0.05	90 ± 2*	408 ± 5	7 ± 0.01
Seed mucilage	78 ± 0.03	93 ± 7	330 ± 10	7 ± 0.01
Green tomato
Peels	84 ± 0.02	102 ± 1	390 ± 7	10 ± 0.01
Pulp	78 ± 0.02	88 ± 2*	325 ± 1	5 ± 0.01
Seed mucilage	72 ± 0.07	87 ± 2*	310 ± 46	8 ± 0.01
Negative control	91 ± 0.01	111 ± 5	354 ± 41	10 ± 0.01
	Arachidonic acid
Red tomato
Peels	74 ± 0.06	71 ± 7*	313 ± 25	31 ± 0.01
Pulp	85 ± 0.06	48 ± 8*	281 ± 14	118 ± 0.01*
Seed mucilage	80 ± 0.09	61 ± 14*	154 ± 35	205 ± 0.01*
Green tomato
Peels	76 ± 0.02	82 ± 3	276 ± 5	40 ± 0.02
Pulp	80 ± 0.09	70 ± 9	355 ± 41	23 ± 0.01
Seed mucilage	84 ± 0.06	89 ± 4	377 ± 57	34 ± 0.01
Negative control	84 ± 0.14	111 ± 12	388 ± 82	33 ± 0.01

Values are presented as mean ± S.E.M (n = 3). ADP 8 μM, collagen 1.5 μg/mL, TRAP-6 30 μM, and arachidonic acid 1 mM. Extracts at 1 mg/mL. *P < 0.05 versus negative control (saline 0.9%).