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Effect of Allium Sativum (Garlic) Intake on Prothrombin Time and International Normalize Ratio

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dc.contributor.author Alaraky, Noha Elrayah Eltieb
dc.date.accessioned 2019-04-29T06:10:09Z
dc.date.available 2019-04-29T06:10:09Z
dc.date.issued 2018
dc.identifier.uri http://hdl.handle.net/123456789/615
dc.description.abstract List of abbreviation Abbreviation Term GP Glycoproteins (MW) Molecular Weight VWF Von Willebnllld Factol' ADP Adinin Diposphat HMWK High Molecular-Weight Kininogen Ag Antigen PT Prothrombin Time APTT Activated Partial Thromboplastin Time TT Thrombin Time FDPs Fibrin Degradation Products DVT Deep Vein Thrombosis PE Pulmonary Embolism INR International Normalize Ratio ISI International Sensitivity Index TF Tissue Factor ECs Endothelial Cells Ca2++ Ionized Calcium TFPI Tissue Factor Pathway Inhibitor PF3 Platelet Phospholipid BK Brady Kinin Cacl2 Calcium choloride tPA tissue-Plasminogen Activator PAI-1 Plasminogen Activator Inhibitor - 1 CT Clotting Time PC Platelet Count CR Clot Retraction BT Bleeding TimeV Abstract This is expermintal study which conducted in Shendi town to determine the effect of garlic on the prothrombin time and INR during the period from April to July 2018. Total of 60 blood samples were collected from health population before and after eating garlic with different age and sex,2.5ml of citrated platelet poor plasma sample were collected and tested for prothrombin time by using manual method and then calculated INR. The result show that mean of PT before eating garlic 14.0 seconds and after eating garlic was 14.5 seconds, and mean of INR before eating garlic 1.1 and after eating garlic 1.2. also the results show that mean of PT in both sex male, female before eating garlic were 14.2, 14.0 and after eating garlic were 14.6, 14.4 respectively and mean of INR in both sex before eating garlic 1.1 and after eating garlic 1.2 . According to age (20-25 , 26-31 , 32-37) mean of PT before eating garlic (14.3, 14.1, 13.8) and after eating garlic (14.6, 14.4, 14.0) respectively.and mean of INR before eating garlic (1.14 , 1.13, 1.10) and after eating garlic (1.17, 1.16, 1.12) respectively. Statistical analysis shows that there significant variation between prothrombin time and INR before and after eating garlic. and no variation in INR between both sex before and after eating garlic . Prothrombin Time and INR were decrease according to increase of age before and after eating garlic. This study was concluded that the prothrombin time and INR effected when eating garlic.VI   أجريت هذه الدراسة بمدينة شندي خلال الفترة من ابريل إلى يوليو ٢٠١٨م وهـدفت هذه الدراسة إلى معرفة تأثير الثوم على الثرومبين. تم أخذ ٦٠عينة من أفراد أصـحاء قبـل وبعد تناول الثوم بمقدار ٢،٥من الدم الوريدي في مانع تجلط tri sodium citrateبمقـدار ,٢٥وتم إرسال العينات تحت ظروف مثالية لحمايتها من التلوث ليتم تحليلها يدويا. وجد فـي الدراسة بعد تحليل النتائج إحصائيا بواسطة SPSSأن الوسط الحسابي للثرومبين قبل تنـاول الثوم ١٤,٠ثانية وبعد تناول الثوم ١٤,٥ثانية. كما وجد في الدراسة أن الوسط الحـسابي ل INRقبل تناول الثوم ١,١وبعد تناول الثوم .١,٢وأن الوسط الحسابي للثرومبين للذكور قبل تناول الثوم ١٤,٢وبعد تناول الثوم ١٤,٦وللاناث قبل تناول الثوم ١٤,٠وبعد تناول الثـوم .١٤,٤كما وجد أن الوسط الحسابي ل INRلكل من الجنسين ١,١قبل تناول الثوم و ١,٢بعد تناول الثوم. و الوسط الحسابي للثرومبين لكل من الأعمار ) (٣٧-٣١،٣٢-٢٥،٢٦-٢٠قبل تناول الثوم ) (١٤,٣،١٤,١،١٣,١وبعد تنـاول الثـوم ) (١٤,٤،١٤,١،١٤,٠علـى التـوالي والوسط الحسابي ل INRقبـل تنـاول الثـوم) (١,١٤،١,١٣،١,١٠وبعـد تنـاول الثـوم .(١,١٧،١,١٦،١,١٢) خلصت الدراسة إلى أن الثوم يؤثر علي زمن الثرومبين en_US
dc.language.iso other en_US
dc.publisher Omkalthoum Osman Hamad en_US
dc.subject Prothrombin en_US
dc.subject Allium Sativum (Garlic) en_US
dc.title Effect of Allium Sativum (Garlic) Intake on Prothrombin Time and International Normalize Ratio en_US
dc.type Thesis en_US


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