Preventive effects of guava (Psidium guajava L.) leaves and its active compounds against α-dicarbonyl compounds-induced blood coagulation

Food Chemistry

Volumn 103, Issue 2, 2007, Pages 528-535

  Hsieh, Chiu Lan ^a   Lin, Yuh Charn ^a   Yen, Gow Chin ^b   Chen, Hui Yin ^c  

^a HUNGKUANG UNIVERSITY   (Taiwan)

^b NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^c CENTRAL TAIWAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

Author keywords

Dicarbonyl compounds; Blood coagulation; Guava leaf extracts; Methylglyoxal

Indexed keywords

1,2 DICARBONYL DERIVATIVE; ANTITHROMBIN III; FERULIC ACID; FIBRINOGEN; GALLIC ACID; GLYOXAL; METHYLGLYOXAL; PLANT EXTRACT; PSIDIUM GUAJAVA EXTRACT; QUERCETIN; UNCLASSIFIED DRUG;

ANTICOAGULATION; ARTICLE; BLOOD CLOTTING; CARDIOVASCULAR DISEASE; CONTROLLED STUDY; DIABETES MELLITUS; DRUG EFFECT; DRUG MECHANISM; GLYCATION; GUAVA; HUMAN; HYPERCOAGULABILITY; NORMAL HUMAN; PARTIAL THROMBOPLASTIN TIME; PLANT LEAF; PLASMA; PROTEIN ANALYSIS; PROTEIN BLOOD LEVEL; PROTEIN FUNCTION; PROTHROMBIN TIME; STATISTICAL SIGNIFICANCE; THROMBIN TIME;

PSIDIUM; PSIDIUM GUAJAVA;

EID: 33846989763     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.08.022     Document Type: Article

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