DSpace at EWHA: A comparative study of the antithrombotic effect through activated endothelium of garlic powder and tomato extracts using a rodent model of collagen and epinephrine induced thrombosis

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DSpace at EWHA신산업융합대학 식품영양학과 Journal papers

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DC Field	Value	Language
dc.contributor.author	권오란	*
dc.contributor.author	김유진	*
dc.contributor.author	임예니	*
dc.date.accessioned	2018-11-16T16:30:08Z	-
dc.date.available	2018-11-16T16:30:08Z	-
dc.date.issued	2018	*
dc.identifier.issn	1226-7708	*
dc.identifier.issn	2092-6456	*
dc.identifier.other	OAK-23499	*
dc.identifier.uri	https://dspace.ewha.ac.kr/handle/2015.oak/246553	-
dc.description.abstract	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 7days 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.	*
dc.language	English	*
dc.publisher	KOREAN SOCIETY FOOD SCIENCE &amp	*
dc.publisher	TECHNOLOGY-KOSFOST	*
dc.subject	Activate partial thromboplastin time	*
dc.subject	Anti-thrombotic effect	*
dc.subject	Garlic	*
dc.subject	Intracellular adhesion molecule-1	*
dc.subject	Mixture of garlic and tomato	*
dc.subject	Tomato	*
dc.title	A comparative study of the antithrombotic effect through activated endothelium of garlic powder and tomato extracts using a rodent model of collagen and epinephrine induced thrombosis	*
dc.type	Article	*
dc.relation.issue	5	*
dc.relation.volume	27	*
dc.relation.index	SCIE	*
dc.relation.index	SCOPUS	*
dc.relation.index	KCI	*
dc.relation.startpage	1513	*
dc.relation.lastpage	1518	*
dc.relation.journaltitle	FOOD SCIENCE AND BIOTECHNOLOGY	*
dc.identifier.doi	10.1007/s10068-018-0469-z	*
dc.identifier.wosid	WOS:000446317700031	*
dc.identifier.scopusid	2-s2.0-85053558638	*
dc.author.google	Kim, Leeseon	*
dc.author.google	Lim, Yeni	*
dc.author.google	Park, Soo-yeon	*
dc.author.google	Kim, You Jin	*
dc.author.google	Kwon, Oran	*
dc.author.google	Lee, Jin Hee	*
dc.author.google	Shin, Jae-Ho	*
dc.author.google	Yang, Yoon Kyoung	*
dc.author.google	Kim, Ji Yeon	*
dc.contributor.scopusid	권오란(55713470100)	*
dc.contributor.scopusid	김유진(55766503300;57301428800;57207797446;57026608400)	*
dc.contributor.scopusid	임예니(37093382200)	*
dc.date.modifydate	20240123125010	*