Effects of garlic on haemostatic parameters and

Abstract

Abstract. The effects of garlic on haemostatic parameters and lipid profile in hyperlipidemic rats were studied.

Thirty rats were allocated randomly into 3 groups, each of 10 rats. One group was put on normal chow diet and acted as normal control group. The other 2 groups were given high cholesterol diet for 8 weeks.

Both groups became hyperlipidemic after 8 weeks. One group received distilled water and acted as hyperlipidemic control while the other group received garlic (200mg/kg) for 4 weeks. Coagulation parameters and lipid profile were measured after 4 weeks of treatment with garlic. Blood samples were collected from all rats before and after commencement of the treatment to measure coagulation parameters, namely fibrinogen, activated partial thromboplastin time (APTT), prothrombin time (PT) and platelet count as well as serum lipid profile, namely total serum cholesterol (S.TC), serum triglyceride (S.TG), high density lipoprotein (HDL), and low density lipoprotein (LDL). These parameters were also measured after high cholesterol diet feeding. The results indicated that a significant reduction in fibrinogen, S.TC, S.TG, LDL (p<0.01); an increase in HDL (p<0.01); a prolongation in PT and APTT (p<0.01) and a significant decrease in platelet count (p<0.01) in hyperlipidemic rats after 4 weeks of treatment with garlic.Garlic may be recommended as an antiatherogenic and antithrombotic agent and is suggested to be used with food in patients with hyperlipidemia.

Key words: Garlic, hyperlipidemic, haemostatic parameters, antiatherogenic, antithrombotic

Keywords

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Kaynakça

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