title: Effect of dried garlic on blood coagulation, fibrinolysis, platelet aggregation and serum cholesterol levels in patients with hyperlipoproteinemia.
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.
authors.affiliation: First Medical Department, Klinikum Mannheim, University of Heidelberg, F.R.G.
authors.forename: J
authors.initials: J
authors.lastname: Harenberg
authors.forename: C
authors.initials: C
authors.lastname: Giese
authors.forename: R
authors.initials: R
authors.lastname: Zimmermann
mesh_terms: D000328:Adult; D000368:Aged; D001777:Blood Coagulation; D002784:Cholesterol / Q000097:blood*; D005342:Fibrinolysis; D005519:Food Preservation; D005737:Garlic; D006801:Humans; D006951:Hyperlipoproteinemias / Q000097:blood*; D008875:Middle Aged; D010946:Plants, Medicinal; D010974:Platelet Aggregation
chemical_list: D002784:Cholesterol