Abstract

INVITRO ANTICOAGULANT ACTIVITY OF ALLIUM SATIVUM PLANT EXTRACT

Vaijayanthimala P.*, Amutha K., Anu M., Archana S., Bhuvaneswari S., Balamurugan T. S. and Sangameswaran B.

ABSTRACT

Haemostasis is the process of forming clots in the walls of damaged blood vessels to prevent abnormal bleeding and to maintain intravascular blood in a fluid state. There is an increasing need to source for pharmacological and medicinal materials from plant source. An exploratory effort towards identifying and characterizing new anti-coagulants from plants is worthwhile. Garlic (Allium sativum) is largely universal staple herb, popular throughout history and it has been consumed for treatment of different disorders. We aimed to study the possible anticoagulant effect of Garlic aqueous extract and methanol extracts in vitro anticoagulant activity by using blood samples of normal individuals. In vitro anticoagulant effects of garlic extracts in different concentrations (100 – 500 microliter) were examined in the blood samples of normal individuals by measuring prothrombin time (PT). The both extracts were found to inhibit coagulation process and significantly prolonged prothrombin time in a dose-dependent manner. The principle involved in this extracts in different concentrations inhibits clot formation and increases prothrombin time. This also subject to further studies on efficacy and safety, it can well be used, in the future, as a supplementary anticoagulant agent in cardiovascular diseases and to prevent hypercoagulable states.

Keywords: Allium sativum, Garlic, Prothrombin time, cardiovascular diseases and anticoagulant.