洋葱和大蒜对体外血液凝固及纤维蛋白溶解的影响。
Effect of onion and garlic on blood coagulation and fibrinolysis in vitro.
作者信息
Nagda K K, Ganeriwal S K, Nagda K C, Diwan A M
出版信息
Indian J Physiol Pharmacol. 1983 Apr-Jun;27(2):141-5.
PMID:6885127
Abstract
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.
摘要
研究了洋葱和大蒜的水提取物以及大蒜油对体外血液凝固和纤维蛋白溶解过程的影响。结果发现，只有洋葱表现出抗凝和纤维蛋白溶解活性，而大蒜提取物和大蒜油则无活性。
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