{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,23]],"date-time":"2026-04-23T17:41:26Z","timestamp":1776966086558,"version":"3.51.4"},"reference-count":42,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2026,4,23]],"date-time":"2026-04-23T00:00:00Z","timestamp":1776902400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Marine Drugs"],"abstract":"<jats:p>This study investigates the effects of a novel marine byproduct oil extracted from the cephalopod Nototodarus sloani (Arrow squid) on human platelets and red blood cells (RBCs). The oil was produced using enzyme-assisted extraction under varying pH conditions without further refining. The level of oxidation of the different oils was determined. Hemocompatibility and oxidative effects were evaluated after 24 h of incubation at physiological and fever-like conditions. Hemolysis levels varied with extraction conditions and with the amount of oil in contact with the cells. Oils extracted using 0.5% Alcalase\u00ae and 1% ProtamexTM \u00ae at pH 5.9 demonstrated superior hemocompatibility. Intracellular reactive oxygen species (ROS) levels presented a dose-dependent increase, with higher levels observed in oils extracted at a higher pH. Although there was no direct correlation between hemolysis rate, ROS levels and oxidation, the less oxidized oils presented lower ROS formation and better hemocompatibility. Additionally, the oils exhibited a strong anticoagulant effect and low IC50 values against TRAP-6-induced platelet aggregation. These findings highlight the potential of Nototodarus sloani as a source of bioactive compounds, providing initial evidence of potential cardiovascular benefits and resource valorization, underlining the importance of extraction conditions in determining the biological properties of marine byproduct oils.<\/jats:p>","DOI":"10.3390\/md24050150","type":"journal-article","created":{"date-parts":[[2026,4,23]],"date-time":"2026-04-23T17:04:59Z","timestamp":1776963899000},"page":"150","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Anticoagulant Effect and Platelet Bioactivities of a Novel Cephalopod Byproduct Oil"],"prefix":"10.3390","volume":"24","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1439-3920","authenticated-orcid":false,"given":"Ioannis","family":"Tsamesidis","sequence":"first","affiliation":[{"name":"Oils and Interfaces Group, Department of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, Greece"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Paraskevi","family":"Tzika","sequence":"additional","affiliation":[{"name":"Oils and Interfaces Group, Department of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, Greece"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Diana","family":"Samara","sequence":"additional","affiliation":[{"name":"Division of Transfusion, General Hospital of Naousa, 59200 Naousa, Greece"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8495-4340","authenticated-orcid":false,"given":"Sakshi","family":"Hans","sequence":"additional","affiliation":[{"name":"Department of Chemical Sciences, University of Limerick, V94 T9PX Limerick, Ireland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8175-950X","authenticated-orcid":false,"given":"Ioannis","family":"Zabetakis","sequence":"additional","affiliation":[{"name":"Department of Chemical Sciences, University of Limerick, V94 T9PX Limerick, Ireland"},{"name":"The Bernal Institute, University of Limerick, V94 T9PX Limerick, Ireland"},{"name":"Health Research Institute, University of Limerick, V94 T9PX Limerick, Ireland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9664-8455","authenticated-orcid":false,"given":"Eleni P.","family":"Kalogianni","sequence":"additional","affiliation":[{"name":"Oils and Interfaces Group, Department of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, Greece"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2026,4,23]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"100206","DOI":"10.1016\/j.clrc.2024.100206","article-title":"Circular economy and sustainable practices in the food industry: A comprehensive bibliometric analysis","volume":"14","author":"Rabbi","year":"2024","journal-title":"Clean. Responsible Consum."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Rudovica, V., Rotter, A., Gaud\u00eancio, S.P., Novovesk\u00e1, L., Akg\u00fcl, F., Akslen-Hoel, L.K., Alexandrino, D.A.M., Anne, O., Arbidans, L., and Atanassova, M. (2021). Valorization of Marine Waste: Use of Industrial By-Products and Beach Wrack Towards the Production of High Added-Value Products. Front. Mar. 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