A comparative study of the antithrombotic effect through activated endothelium of garlic powder and tomato extracts using a rodent model of collagen and epinephrine induced thrombosis

Leeseon Kim, Yeni Lim, Soo yeon Park, You Jin Kim, Oran Kwon, Jin Hee Lee, Jae Ho Shin, Yoon Kyoung Yang, Ji Yeon Kim

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2 Scopus citations

Abstract

In this study, garlic powder, tomato extract and a mixture of both were analyzed for anti-thrombotic effects using a collagen and epinephrine induced thrombosis model. Rats were randomly assigned to control, thrombosis induced control (COL/EP), garlic powder (G), tomato extract (T) and mixture of garlic powder and tomato extract (GT) groups. Test materials were administered for 7 days and thrombosis was induced by collagen and epinephrine injection. The results showed that G, T, and GT delayed activated partial thromboplastin time and reduced the expression of intracellular adhesion molecule-1 mRNA. Histological analysis of aorta and lung revealed that thrombosis was partially improved by G, T, and GT. Although there was no synergistic effect in GT compared to G and T treatment, this study showed that G, T, and GT have anti-thrombotic effect.

Original languageEnglish
Pages (from-to)1513-1518
Number of pages6
JournalFood Science and Biotechnology
Volume27
Issue number5
DOIs
StatePublished - 1 Oct 2018

Keywords

  • Activate partial thromboplastin time
  • Anti-thrombotic effect
  • Garlic
  • Intracellular adhesion molecule-1
  • Mixture of garlic and tomato
  • Tomato

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