Effect of diallyl trisulfide-rich garlic oil on blood coagulation and plasma activity of anticoagulation factors in rats. |
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Authors: | Kung-chi Chan Mei-chin Yin Wan-ju Chao |
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Affiliation: | Department of Food and Nutrition, Providence University, Sha-lu, Taichung, Taiwan, ROC. kcchan@pu.edu.tw |
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Abstract: | Diallyl trisulfide (DAT)-rich garlic oil was fed to Sprague-Dawley rats and the effects of this DAT-rich garlic oil on bleeding time, clotting time and anticoagulation factors were examined. Garlic oil supplement at 5 or 50mg garlic oil/kg bodyweight significantly prolonged bleeding time and thrombin time, and enhanced anticoagulation factor activity, such as antithrombin III and protein C (P<0.05). These results suggested that the anticoagulant action of DAT-rich garlic oil was due to inhibition and/or inactivation of thrombin. In addition, DAT-rich garlic oil benefits blood anticoagulation factors, which might further prevent the development of thrombus formation. However, the intake of garlic oil at high dose significantly increased plasma fibrinogen concentration (P<0.05), and affected the levels of several hematological parameters such as erythrocyte count, hemoglobin and platelets (P<0.05). The adverse effect of high doses of garlic oil might further influence the hemostatic balance. Therefore, the concentration of DAT-rich garlic oil should be carefully considered in its application. Supplementation of garlic oil at 5mg/kg bodyweight has anticoagulation effect in this animal study. |
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Keywords: | ADP, adenosine 5′-diphosphate APTT, activated partial thromboplastin time AT-III, antithrombin III DADS, diallyl disulfide DAT, diallyl trisulfide Hb, hemoglobin Ht, hematocrit MCH, mean corpuscular hemoglobin MCHC, mean corpuscular hemoglobin concentration MCV, mean corpuscular volume PC, protein C PLT, platelet count PPP, platelet-poor plasma PRP, platelet-rich plasma PT, prothrombin time TT, thrombin time WBC, white blood cell count |
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