Kim Leeseon, Lim Yeni, Park Soo-Yeon, Kim You Jin, Kwon Oran, Lee Jin Hee, Shin Jae-Ho, Yang Yoon Kyoung, Kim Ji Yeon
1Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 01811 Republic of Korea.
2Department of Nutritional Science and Food Management, Ewha Woman's University, Seoul, 03760 Republic of Korea.
Food Sci Biotechnol. 2018 Sep 18;27(5):1513-1518. doi: 10.1007/s10068-018-0469-z. eCollection 2018 Oct.
In this study, garlic powder, tomato extract and a mixture of both were analyzed for anti-thrombotic effects using a collagen and epinephrine induced thrombosis model. Rats were randomly assigned to control, thrombosis induced control (COL/EP), garlic powder (G), tomato extract (T) and mixture of garlic powder and tomato extract (GT) groups. Test materials were administered for 7 days and thrombosis was induced by collagen and epinephrine injection. The results showed that G, T, and GT delayed activated partial thromboplastin time and reduced the expression of intracellular adhesion molecule-1 mRNA. Histological analysis of aorta and lung revealed that thrombosis was partially improved by G, T, and GT. Although there was no synergistic effect in GT compared to G and T treatment, this study showed that G, T, and GT have anti-thrombotic effect.
在本研究中，使用胶原蛋白和肾上腺素诱导的血栓形成模型，对大蒜粉、番茄提取物以及二者的混合物进行了抗血栓作用分析。大鼠被随机分为对照组、血栓形成诱导对照组（COL/EP）、大蒜粉组（G）、番茄提取物组（T）以及大蒜粉与番茄提取物混合物组（GT）。给药7天，通过注射胶原蛋白和肾上腺素诱导血栓形成。结果显示，G、T和GT组均使活化部分凝血活酶时间延长，并降低了细胞间黏附分子-1 mRNA的表达。主动脉和肺的组织学分析表明，G、T和GT组使血栓形成得到了部分改善。尽管与G和T处理相比，GT组没有协同作用，但本研究表明，G、T和GT均具有抗血栓作用。
