dc.contributor.author |
ADOGA, Godwin |
|
dc.date.accessioned |
2024-09-25T12:12:03Z |
|
dc.date.available |
2024-09-25T12:12:03Z |
|
dc.date.issued |
2006-06-09 |
|
dc.identifier.citation |
Ohaeri, O. C., & Adoga, G. I. (2006). Anticoagulant modulation of blood cells and platelet reactivity by garlic oil in experimental diabetes mellitus. Bioscience reports, 26(1), 1-6. |
en_US |
dc.identifier.uri |
http://localhost:8080/xmlui/handle/123456789/2887 |
|
dc.description.abstract |
Multiple blood cell types and metabolic pathways involved in the modulation of platelet reactivity were investigated in streptozotocin-induced diabetic rats treated with garlic
oil. Platelet counts of diabetic rats treated with garlic oil were significantly (P<0.01) reduced as compared to diabetic control rats. Garlic oil also increased the leucocyte counts of diabetic rats as compared to diabetic control rats. The significant (P<0.001) decreases by garlic oil of plasma concentration factors, V, VII, VIII: C, IX and X in diabetic rats may be interpreted to mean that there was a modulation of factor VII similar to that brought about by thrombin on factors V and VIII: C. This reversal of hypercoagulation through integrated biochemical reaction is suggestive of multicellular modulation of platelet reactivity, erythrocytes and neutrophils and the functional interactions between plasma coagulation factors and platelet cofactors. |
en_US |
dc.language.iso |
en |
en_US |
dc.publisher |
Springer Science+Business Media, Inc |
en_US |
dc.subject |
Platelets |
en_US |
dc.subject |
Garlic oil |
en_US |
dc.subject |
Coagulation |
en_US |
dc.subject |
diabetes |
en_US |
dc.title |
Anticoagulant modulation of blood cells and platelet reactivity by garlic oil in experimental diabetes mellitus |
en_US |
dc.type |
Article |
en_US |