Mechanism of cooked blanched garlic leaves against platelet aggregation.
10.7534/j.issn.1009-2137.2014.03.033
- Author:
Xin-Hua WANG
1
;
Yan-Hui DI
2
Author Information
1. Department of Blood Transfusion, Aerospace Center Hospital, Beijing 100049, China. E-mail: wxh72110821@sohu.com.
2. Department of Blood Transfusion, Aerospace Center Hospital, Beijing 100049, China.
- Publication Type:Journal Article
- MeSH:
Adult;
Aged;
Animals;
Female;
Garlic;
chemistry;
Humans;
Male;
Middle Aged;
Plant Leaves;
chemistry;
Platelet Activation;
Platelet Aggregation;
Platelet Function Tests;
Platelet-Rich Plasma;
Rabbits;
Young Adult
- From:
Journal of Experimental Hematology
2014;22(3):753-757
- CountryChina
- Language:Chinese
-
Abstract:
This study was purposed to explore the mechanism of cooked blanched garlic leave juice against platelet aggregation. The juice of blanched garlic leaves was mixed with platelet rich plasma (PRP), the human platelet aggregation, the activation of human platelets induced by adenosine diphosphate (ADP) and collagen were observed; the expression levels of the activated platelets (Fib-R) and P-selectin (CD62P), and the amount of platelet fibrinogen binding were detected by flow cytometry; 10 rabbits were randomly divided into two groups, in addition to the normal diet, they were fed with physiologic saline and cooked blanched garlic leave juice respectively. After 1, 3, 5 , 8 weeks, the maximum ratio of rabbit platelet aggregation induced by ADP and collagen were observed . The results showed that the cooked blanched garlic leave juice could significantly inhibit human platelet aggregation induced by ADP and collagen (P < 0.05), the inhibitory ratio were 87.37% and 86.24% respectively; the juice could not inhibit activated platelets Fib-R and CD62P expression levels (P > 0.05), but was able to inhibit platelet fibrinogen binding capacity (P < 0.05); the rabbit platelet aggregation rate in the group given cooked blanched garlic leave juice was significantly lower than that in control group (P < 0.05). It is concluded that the cooked blanched garlic leave juice can inhibit platelet aggregation in vitro and in vivo, the inhibition of aggregation pathway mainly is blocking the combination of fibrinogen with Fib-R, which finally results in the inhibition of platelet aggregation. Therefore, regular consumption of cooked blanched garlic leaves may prevent cardiovascular thrombotic diseases.
