Antithrombotic Effects of Odorless Garlic Powder Bothin Vitroandin Vivo
| Autor: | Hideharu Fukao, Hideki Yoshida, Takahiko Hada, Yoh-ichi Tazawa |
|---|---|
| Rok vydání: | 2007 |
| Předmět: |
Male
GARLIC POWDER Plasmin Pharmacology Applied Microbiology and Biotechnology Biochemistry Fibrin Umbilical Cord Analytical Chemistry food Thrombin Fibrinolytic Agents Plasminogen Activator Inhibitor 1 Antithrombotic medicine Animals Humans Garlic Molecular Biology Cells Cultured biology Chemistry Body Weight Organic Chemistry food and beverages Epithelial Cells Plasminogen Thrombosis General Medicine Allium sativum Animal Feed food.food Rats Enzyme Activation Disease Models Animal Kinetics Coagulation Tissue Plasminogen Activator Odorants biology.protein Plasminogen activator Biotechnology medicine.drug |
| Zdroj: | Bioscience, Biotechnology, and Biochemistry. 71:84-90 |
| ISSN: | 1347-6947 0916-8451 |
| DOI: | 10.1271/bbb.60380 |
| Popis: | Antithrombotic activities of odorless garlic powder were demonstrated in blood fibrinolytic and coagulation systems. Though the odorless garlic preparation did not influence tissue-type plasminogen activator (t-PA) or its inhibitor secretions from human umbilical vein endothelial cells, it enhanced plasmin generation by t-PA on fibrin film and in chromogenic assays by 1.8-fold and 8.7-fold respectively. The coagulation system was considerably reduced after the administration of the garlic in a rat in situ loop model, indicating that increased levels of thrombin-antithrombin III (TAT) complex in the control group were significantly reduced to normal (sham) in the garlic group (p |
| Databáze: | OpenAIRE |
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