Effects of Processed Radix Salviae Miltiorrhizae and Radix et Rhizoma Rhei with Wine on Functions of Blood Platelet and Anticoagulation of Rat
- VernacularTitle:酒制丹参、大黄对大鼠血小板功能及抗凝血作用的研究
- Author:
Zhengde HUANG
;
Mengliang JIANG
;
Yankui YI
;
Rong ZENG
;
Ying HUANG
;
Ping WU
- Publication Type:Journal Article
- Keywords:
Radix Salviae Miltiorrhizae;
Radix et Rhizama Rhei;
mix-fring with wine;
Processing;
blood-quickening and stasis-transforming action;
pharmacological experiment
- From:
Chinese Traditional Patent Medicine
1992;0(05):-
- CountryChina
- Language:Chinese
-
Abstract:
Objective: To study the effects of procession with wine on the blood-quickening and stasis-transforming actions of Radix Salviae Miltiorrhizae and Radix et Rhizoma Rhei. Methods: The blood stasis model of rat was established by Adr or cold. The effects of the processed products of Radix Salviae Miltiorrhizae and Radix et Rhizoma Rhei on thrombocyte adhesiveness and aggregaltion, prothrombin time (PT), thrombintime(TT), (PTT) were observed.Results: The raw and mix-fried Radix Salviae Miltiorrhizae with yellow wine and white liquor, the steamed Radix et Rhizoma Rhei with wine could obviously decrease thrombocyte adheziveness and aggregation, prolong PT, TT and PTT. The actions of the mix-fried Radix Salviae Miltiorrhizae with wine and the steamed Radix et Rhizoma Rhei with wine were stronger than that of their raw products (P
