Effect of onion and garlic on blood coagulation and fibrinolysis in vitro

Nagda, K.K.; Ganeriwal, S.K.; Nagda, K.C.; Diwan, A.M.

Indian Journal of Physiology and Pharmacology 27(2): 141-145

1983


ISSN/ISBN: 0019-5499
PMID: 6885127
Document Number: 215421
The effects of aqueous extracts of onion and garlic as well as of garlic oil were studied on the process of blood coagulation and fibrinolysis in vitro. Only onion was found to exhibit anti-coagulant and fibrinolytic activity while garlic extract as well as garlic oil were inactive.

Document emailed within 1 workday
Secure & encrypted payments