PAF ANTAGONISTS IN FOODS - ISOLATION AND IDENTIFICATION OF PAF ANTAGONISTS IN HONEY AND WAX

The lipids of honey and wax were extracted and separated by successive TLC with a variety of solvent systems. Every isolated fraction was te sted for its ability to aggregate washed rabbit platelets or to inhibi t PAF or thrombin induced aggregation. The biologically active compoun ds were subjected to FTIR, MS and H-1-NMR analysis. None of the honey lipids caused latelet aggregation, but six of them inhibited PAF and t hrombin induced aggregation, although at remarkably higher concentrati ons than PAF. Their activity varies according to the origin of honey, The proposed structures for these compounds are : a) an 1-0-alkenyl-2- acetyl-3-acyl glycerol or an 1-0-alkenyl-2-acetyl-3-beta-keto-acyl gly cerol (for the most active) ; b) a polyhydroxysterol; c) and d) neutra l lipids with ether and esters bonds and one of them ester with acetic acid. The results explain the pharmaceutical application of honey in cases of inflammation, as the above mentioned compounds are antagonist s of the well-know inflammatory mediator, PAF.