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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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| Authors: | Kim Leeseon Lim Yeni Park Soo-yeon Kim You Jin Kwon Oran Lee Jin Hee Shin Jae-Ho Yang Yoon Kyoung Kim Ji Yeon |
| Affiliation: | 1.Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 01811, Republic of Korea ;2.Department of Nutritional Science and Food Management, Ewha Woman’s University, Seoul, 03760, Republic of Korea ;3.Department of Food Science and Biotechnology, CHA University, Seongnam, Gyeonggido, 13488, Republic of Korea ;4.Department of Biomedical Laboratory Science, Eulji University, Seongnam, Gyeonggido, 13135, Republic of Korea ;5.Department of Nutritional Science and Food Management, Soongeui Women’s College, Seoul, 04628, Republic of Korea ; |
| Abstract: | Food Science and Biotechnology - 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... |
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