The effect of fried versus raw garlic on fibrinolytic activity in man

Atherosclerosis

Volumn 38, Issue 3-4, 1981, Pages 417-421

  Chutani, S K ^a   Bordia, Arun ^a  

^a RNT MEDICAL COLLEGE   (India)

Author keywords

Diet; Fibrinolysis; Garlic; Ischaemic heart disease

Indexed keywords

GARLIC;

BLOOD AND HEMOPOIETIC SYSTEM; CONTROLLED STUDY; DIET; FIBRINOLYSIS; HEART; ISCHEMIC HEART DISEASE; MAJOR CLINICAL STUDY; THERAPY;

CORONARY DISEASE; DIET; FIBRINOLYSIS; GARLIC; HUMAN; PLANTS, MEDICINAL; TIME FACTORS;

EID: 0019506366     PISSN: 00219150     EISSN: None     Source Type: Journal    
DOI: 10.1016/0021-9150(81)90058-7     Document Type: Article

References (8)

1. Effect of the essential oils of garlic and onion on alimentary hyperlipemia
2. The protective action of essential oils of onion and garlic in cholesterol fed rabbits
3. Essential oil of garlic in prevention of atherosclerosis
4. Effect of garlic on experimental atherosclerosis in rabbits
5. Onion and garlic in experimental cholesterol atherosclerosis in rabbits, Part 1 (Effect on serum lipids and development of atherosclerosis)
6. Effect of onion on blood fibrinolytic activity
7. Effect of essential oil of garlic on serum fibrinolytic activity in patients with coronary artery disease