Effect of onion and garlic on blood coagulation and fibrinolysis in vitro.
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.
D001777:Blood Coagulation / Q000187:drug effects*; D005342:Fibrinolysis / Q000187:drug effects*; D005737:Garlic; D006801:Humans; D066298:In Vitro Techniques; D010936:Plant Extracts / Q000494:pharmacology*; D010946:Plants, Medicinal; D011517:Prothrombin Time; D013917:Thrombin / Q000502:physiology
D010936:Plant Extracts; D013917:Thrombin