Effect of diallyl trisulfide-rich garlic oil on blood coagulation and plasma activity of anticoagulation factors in rats
- 作者：Kung-chi Chan ; Mei-chin Yin ; Wan-ju Chao
- 关键词：Rat ; Diallyl trisulfide ; Garlic oil ; Bleeding time ; Antithrombin III ; Protein C
- 刊名：Food and Chemical Toxicology
- 出版年：2007
- 期刊代码：20_02786915
- 类别：pha
- 出版时间：March 2007
- 卷：45
- 期：3
- 页码：502-507
- 文件大小：214 K
摘要
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 50 mg 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 5 mg/kg bodyweight has anticoagulation effect in this animal study.