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Some observations on the mechanism of fibrinolytic enhancing effect of garlic during alimentary lipaemia in man
KK Sharma1, SP Sharma2, RC Arora3
1 Department of Pharmacology, M.L.B. Medical College, Jhansi.-284128., India
2 Department of Pathology, M.L.B. Medical College, Jhansi.-284128., India
3 Department of Medicine, M.L.B. Medical College, Jhansi.-284128., India
Correspondence Address:
K K Sharma
Department of Pharmacology, M.L.B. Medical College, Jhansi.-284128.
India
An increase in plasma cholesterol and fibrinogen and a decrease in blood fibrinolytic activity (BFA) was observed during alimentary lipaentia produced by an ingestion of a fatty breakfast by healthy volunteers. Addition of garlic in its both raw and boiled forms to fatty breakfast was found to prevent the rise in cholesterol end fibrinogen in blood and to produce an enhancement of BFA. Fibrinolytic enhancing effect of garlic seems to be mediated through an increase in blood activator of fibrinolysis. A decrease in blood cholesterol may also contribute to this action indirectly as increased concentration of this lipid was found to decrease the BFA.
How to cite this article:
Sharma K K, Sharma S P, Arora R C. Some observations on the mechanism of fibrinolytic enhancing effect of garlic during alimentary lipaemia in man.J Postgrad Med 1978;24:98-102
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How to cite this URL:
Sharma K K, Sharma S P, Arora R C. Some observations on the mechanism of fibrinolytic enhancing effect of garlic during alimentary lipaemia in man. J Postgrad Med [serial online] 1978 [cited 2023 Feb 9 ];24:98-102
Available from: https://www.jpgmonline.com/article.asp?issn=0022-3859;year=1978;volume=24;issue=2;spage=98;epage=102;aulast=Sharma;type=0 |
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