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      Effect of dried garlic on blood coagulation, fibrinolysis, platelet aggregation and serum cholesterol levels in patients with hyperlipoproteinemia.

      Atherosclerosis

      Adult, Aged, Blood Coagulation, Cholesterol, blood, Fibrinolysis, Food Preservation, Garlic, Humans, Hyperlipoproteinemias, Middle Aged, Platelet Aggregation, Plants, Medicinal

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          Abstract

          The effects of intake of dried garlic on blood coagulation, fibrinolysis, platelet aggregation, serum cholesterol levels, and blood pressure were studied in 20 patients with hyperlipoproteinemia over a period of four weeks. Fibrinogen and fibrinopeptide A significantly decreased by 10%. Streptokinase activated plasminogen and fibrinopeptide B beta 15-42 significantly increased by about 10%. Serum cholesterol levels significantly decreased by 10%. Systolic and diastolic blood pressure decreased. ADP and collagen induced platelet aggregation were not influenced.

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          3240334

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