Effect of Allium sativum (Garlic) Extract on Blood Coagulation and Fibrinolysis
The present study was aimed to evaluate the effect of Allium sativum (Garlic) extract on coagulation of blood and fibrinolysis of blood clot. Capillary tube method was used to estimate the clotting time of blood. 20 healthy human volunteers were included in this study and acted as self control. The variation in the clotting time of blood in presence of various doses of garlic extract was estimated. The results of the present study showed that anticoagulant property of the extract. It was also found the fibrinolytic activity of the extract may be by preventing or prolonging the time required for clot formation by altering the coagulation mechanism.
Rama Narsimha Reddy A*, Srividya L, Swamy TP and Prasad VB
Jyothishmathi Institute of Pharmaceutical Sciences, Karimnagar, Telangana State,
India
clot formation by altering the coagulation mechanism.
Keywords: Allium sativum; Garlic; Anticoagulant property; Fibrinolysis; Coagulation; Blood clot
Introduction
Garlic (Allium sativum) is a popular vegetable with a variety of medicinal properties. Garlic bulbs are edible, inexpensive and are readily available. These are used as traditional dietary and medicinal purposes like anti- infective agents. The Garlic Porridge is a kind of herbal diet which lowering blood pressure and blood lipid, soften blood vessel. The tonic diet is given for nourishing and moistening the lung, nourish blood soothing the liver and lower the blood pressure. Garlic also found to be used as antiprotozoal activity against Entameoba histolytica, candidiasis. Cloves are known to possess antimicrobial, anticancer, antioxidant, antidiabetic, antiemetic, antihypertensive, hypoglycemic, hypolipidemic, and immunomodulatory [1, 2, 3]. Garlic consumption is an alternative thrombolysis medicine, which has been used for many years in different cultures [4]. Allicin, one of the garlic components, could have therapeutic effects, including anti-microbial effect, immunostimulating properties, improve fibrinolytic activity, inhibit platlet aggregation and adhesion and also reduce blood pressure [4]. Fibrin is an insoluble protein that can be dissolved by the proteolytic enzymes, plasmin which could be activated by circulating plasma precursor plasminogen, which is activated by tissue-type plasminogen activator (tPA) [5, 6]. Regulation of the fibrinolytic enzyme system is due to activity of Plasminogen activator inhibitor-1 (PAI-1) and plasminogen activator inhibitor-2 (PAI-2). Unwanted accumulation of fibrin in the arterial can decrease fluidity of blood circulation and cause cardiovascular diseases (CVD) such as myocardial infarction and stroke [7]. Current medication such as coumarin and warfarin are the cost-effective fibrinolysis treatment [8]. Urokinase which was derived from human urine has been broadly employed for thrombolytic therapy, but it has low specificity to fibrin and high cost [8]. The present study aimed to investigate the effect of garlic extract on coagulation of blood using in vitro models.
Materials and Methods
Preparation of Extract
Fresh Allium sativum cloves (garlic bulbs) were procured from local market and the outer skin of the garlic cloves was peeled and crushed in a garlic press. The paste of the garlic cloves were done by using mixer. The mass or paste of the garlic was pressed manually to get an oil or extract and was collected in a container and obtained crude extract was used directly for the evaluation.
Effect of Garlic Extract on Coagulation of Blood
A total of 20 adult healthy volunteers (with average age of 18±1 years) were taken for the study. After taking consent from the subjects, the clotting time (CT) was estimated using the capillary tube method [9]. In the second setup, different volumes of crude extract of garlic (0.1, 0.2, 0.3ml) and blood sample (1ml) was mixed and was used for the evaluation of clotting time using same subject and noted the CT time.
Effect of Garlic Extract on Fibrinolysis of Clotted Blood
To evaluate the effect of garlic extract on Fibrinolysis, the above mentioned same subjects were used. Blood samples were collected in a container without addition of any anticoagulants. After formation of fibrin clot, the garlic extract was added to the clot at different volumes and noted for the observations with proper mixing.
Statistical Analysis
All the results of the study were expressed as mean±SD. Paired t test was used to compare results. P<0.05 is considered as statistical significance in the present study.
Results and Discussion
The volume of extract obtained with 100grams of Allium sativum is 8.5ml.The extract was found to be as viscous, yellow in color. The effect of garlic extract on coagulation of blood and Fibrinolysis of blood clot was showed in Table 1. The results of the study clearly showed the increase in the clotting time of blood and were found as dose dependent. Mixture of equimolar volumes of blood and extract causes the blood remains maintains as it fluid property without any clot formation.
- The formed clot was found to be partially dissolved with addition of garlic oil and was found to be volume dependent.
- S.No
- Volume of garlic extract
- Clotting time in (ml) minutes
- 1
- 0 (Control)
- 4.5 ± 0.52
- 2
- 0.1
- 7.7 ± 0.65*
- 3
- 0.2
- 10.4 ± 0.70*
- 4
- 0.3
- 18.8 ± 1.34**
Table 1: Effect of garlic extract on coagulation of blood
Conclusion
The results of the present study suggest the anticoagulant property of garlic extract by preventing or prolonging the time required for clot formation by altering the coagulation mechanism. It was also found the fibrinolytic activity with garlic extract.
Acknowledgements
All the authors are thankful to the management of the Jyothishmathi Institute of Pharmaceutical Sciences, Karimnagar, Telangana State and the volunteers for their support to carry out the research work.
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