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Nutrition. 2005 May;21(5):580-7.

Testing various herbs for antithrombotic effect.

Author information

1
Laboratory of Physiology, Faculty of Nutrition and High Technology Research Center, Kobe Gakuin University, Kobe, Japan. yamamoto@nutr.kobegakuin.ac.jp

Abstract

OBJECTIVE:

Prevention of arterial thrombotic diseases has high priority in developed countries. Because people who eat inappropriate food are prone to thrombotic events, regular intake of an antithrombotic diet may offer a convenient and effective way of prevention. The aim of the present study was to find herbs that have antithrombotic effects.

METHODS:

Herbs were crushed and centrifuged and the juice obtained was filtered. The effect of filtrate on platelet-rich thrombus formation was assessed by a shear-induced in vitro platelet function test (hemostatometry). Filtrates showing significant antithrombotic activity were further assessed by using a laser-induced in vivo thrombosis test in mice. The effect of orally administered herb filtrates on flow-mediated vasodilation was also measured.

RESULTS:

Common thyme and rosemary showed significant antithrombotic activity in vitro and in vivo. Neither herb affected flow-mediated vasodilation.

CONCLUSION:

Some herbs possess antithrombotic effects in experimental models of thrombosis. The mechanism of the antithrombotic effect of common thyme and rosemary may involve a direct inhibitory effect on platelets.

PMID:
15850964
DOI:
10.1016/j.nut.2004.09.016
[Indexed for MEDLINE]

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