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pp.15-22
The purpose of this study was to investigate the effects of garlic diet on blood coagulation in cholesterol-fed rats. 36 male rats were divided into six groups and fed experimental diet for three weeks. Two-levels (2% and 4%) of fresh and boiled garlic were supplemented to the stock diet with 2% cholesterol and 0.25% bile salt for the experimental diet. After the rats fed with experimental diets during 3 weeks, the whole blood coagulation time, the content of plasma fibrinogen, the fibrinolytic activity and the prothrombin time were measured. The results are summarized as follows; 1. Garlic diet have no influence on body weight and food consumption in rats. 2. In the case of cholesterol-fed group, the whole blood coagulation time was decreased 24.3% compared with the normal group(A). But garlic diet group(C) was similar to the normal group(A) and groupD-F was increased 4.9-11.5%. 3. The content of plasma fibrinogen of cholesterol-fed group was higher 114.5% than that of normal gropu(A). In the garlic diets(C-F) the contents of plasma fibrinogen were increased 33.1-63.8%. 4. The fibrinolytic activity of cholesterol diet was decreased 16.2% compared with the normal group(A) but was increased 10.9-44.5% compared to the garlic diets(C-F). 5. The prothrombin time of cholesterol-fed group was decreased 8.9% compared with normal group(A) but was increased 8.0-46.3% in garlic diets(C-F). As mentioned above, the garlic diets increased whole blood coagulation time, prothrombin time and fibrinolytic activity and decreased the content of fibrinogen. For that reason it is thought that the garlic diets have a anticoagulation effect regulating the fibrinogen synthesis in liver.
