Flavonoids extract from Rosa roxburghii fruit ameliorates carrageenan-induced thrombosis in mice

The fruits of Rosa roxburghii contain a high amount of flavonoids. We conducted a study using a carrageenan-induced thrombus model to investigate how Rosa roxburghii fruit flavonoids (RF) inhibit thrombosis using methods such as ELISA and 16S. The results showed that RF intervention reduced the length of the black tail in mice and controlled four hemagglutination parameters. Furthermore, RF treatment effectively reduced oxidative stress and inflammatory cytokines in the serum and tissues. RF also significantly inhibited platelet aggregation and promoted the synthesis of anticoagulant proteins. Pathological observations revealed that RF effectively alleviated tissue lesions and thrombosis. Through Western blot and qPCR analysis, we found that RF reduced inflammation by suppressing the NF-κB pathway in mice with thrombosis. The analysis of intestinal flora in mice, further revealed that RF intervention reduced the abundance of Bacteroides and Clostridium. Overall, these findings indicate that RF has biological activity in preventing carrageenan-induced thrombosis.