Blood quickening and stasis-dispelling effect of different processed products of Rhizoma Curcumae
- VernacularTitle:莪术不同炮制品活血化瘀作用研究
- Author:
Puxia WANG
;
Chunxiang ZHOU
;
Tulin LU
;
- Publication Type:Journal Article
- Keywords:
Rhizoma Curcumae;
processing;
antiplatelet aggregation;
hemorrheological properties
- From:
Chinese Traditional Patent Medicine
1992;0(11):-
- CountryChina
- Language:Chinese
-
Abstract:
AIM: To study the blood quickening and stasis dispelling effect of the different processed products of Rhizoma Curcumae by rat's platelet aggregation in vivo and its hemorrheological properties and blood coagulation. METHODS: The platelet aggregation determination, hemorrheological properties determination and mice blood coagulation method were used to observe the blood quickening and stasis dispelling effect of the different processed products of Rhizoma Curcumae. RESULTS: The different processed products of Rhizoma Curcumae all had some inhibition on platelet aggregation, anticoagulation and improvement on the hemorrheological parameters. Among all of them, the processed product with vinegar was the most strong. CONCLUSION: In traditional processes, pharmacological test shows that Rhizoma Curcumae processed with vinegar has the best effects.
