Study of garlic effect on fibrinolytic activity of the blood clot in vitro

Abstract Introduction The main function of the fibrinolytic system is to dissolve fibrin clots in circulation. This system is composed of inactive precursor plasminogen which can be converted into plasmin by the proteolytic enzymes like tissue-type plasminogen activator (tPA). Fibrinolytic properties can be found in a variety of medicine plants and they could effectively prevent cardiovascular diseases (CVD). One of these medicine plants is Allium sativum, which was used for its antiplatlet and fibrinolytic effects in patients with CVD (garlic). This study considers to find the fibrinolytic effect of the various concentration of garlic extract and the time of the most effect. Methods Garlic extracts were prepared using 70% ethanol, and labeling fibrinogen with fluorescent agent to create a labeled clot. Then 10, 25 and 50?g/?l of garlic extract were separately added to plasma environment and finally the labeled clots were inserted. At the end fluorescence intensity of the supernatant was measured. The data were analyzed using SPSS (version 16). Results The results indicated that garlic extract showed fibrinolytic effect significantly compared with the control group (p < 0.05). Various concentrations of garlic extract showed significant different rise in the fibrinolytic activity of blood clot in different time (p < 0.05). Desirable result obtained in the lower concentration of (10?g/?l) after 7 hours. Conclusion Garlic extract displayed the fibrinolytic activity which concentration and time factors of exposure influenced it but the minimum concentration and the maximum time showed the best result.