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KMID : 1134820000290020335
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Journal of the Korean Society of Food Science and Nutrition
2000 Volume.29 No. 2 p.335 ~ p.341
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Screening of Anticoagulant Activities in Extracts from Edible Herbs
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Lee Jong-im
Lee Hyun-Sun
Jun Woo-Jin
Yoo Kwang-Won
Shin Dong-Hoon
Hong Bum-Shik
Cho Hong-Yon
Yang Han-Chul
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Abstract
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In order to search for blood anticoagulant substance from herbal extracts, we extracted with cold water (Fr. I), methanol (Fr. II) and hot water (Fr. III) from 93 commercially available herbs. The anticoagulant activity of herbal extracts was examined through the intrinsic pathway by activated partial thromboplastin time (APTT), the extrinsic pathway by prothrombin time (PT) and the common pathway by thrombin time (TT). Onion, garlic, clove, fenugreek, mugwort, thyme and sage had on anticoagulant activity with in- trinsic pathway and mint, italian seasoning, rosemary, turmeric, tarragon and wasabie had on anticoagulant activity with common pathway. Nobody had on anticoagulant activity with extrinsic pathway. Among commercial herbs tested, clove cultivated in holland was selected because it showed the most potent anticoagulant activity among the samples investigated.
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KEYWORD
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anticoagulant, herb, Eugenia caryopyllata
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