Effect of diallyl trisulfide-rich garlic oil on blood coagulation and plasma activity of anticoagulation factors in rats

Food and Chemical Toxicology

Volumn 45, Issue 3, 2007, Pages 502-507

  Chan, Kung chi ^a   Yin, Mei chin ^b   Chao, Wan ju ^a  

^a PROVIDENCE UNIVERSITY   (Taiwan)

^b CHUNG SHAN MEDICAL UNIVERSITY   (Taiwan)

Author keywords

Antithrombin III; Bleeding time; Diallyl trisulfide; Garlic oil; Protein C; Rat

Indexed keywords

ALLYL SULFIDE; ANTITHROMBIN III; FIBRINOGEN; GARLIC OIL; HEMOGLOBIN; PROTEIN C; THROMBIN;

ANIMAL EXPERIMENT; ANTICOAGULATION; ARTICLE; BLEEDING TIME; BLOOD CLOTTING TIME; CONTROLLED STUDY; DIET SUPPLEMENTATION; ERYTHROCYTE COUNT; FIBRINOGEN BLOOD LEVEL; HEMOSTASIS; LIVER FUNCTION; MALE; NONHUMAN; RAT; THROMBIN TIME; THROMBOCYTE AGGREGATION; THROMBOCYTE COUNT; THROMBOGENESIS;

ADMINISTRATION, ORAL; ALLYL COMPOUNDS; ANIMALS; ANTIOXIDANTS; BLOOD CELL COUNT; BLOOD COAGULATION; GARLIC; MALE; PHYTOTHERAPY; RATS; RATS, SPRAGUE-DAWLEY; SULFIDES;

ALLIUM SATIVUM; ANIMALIA; RATTUS;

EID: 33846616434     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2006.10.005     Document Type: Article

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