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Anticoagulant modulation of blood cells and platelet reactivity by garlic oil in experimental diabetes mellitus

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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


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