FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (11): 270-272.doi: 10.7506/spkx1002-6630-201111055
• Nutrition & Hygiene • Previous Articles Next Articles
SHE Wen-bo,GAN Lu,AN Xiao-jing,MA Jian-hui,CHEN Hong,ZHENG Qiu-sheng,WANG Zhen-hua*
Online:
Published:
Abstract: Objective: To investigate the effect of rose essential oil on whole blood platelet aggregation and arteriovenous shunt thrombosis in rats. Methods: The platelet aggregation in whole blood samples from rats was induced by adenosine diphosphate (ADP), calcium ionophore (A23187) and CaCl2, respectively. The inhibitory effect of rose essential oil at the doses of 25, 50 mg/L and 100 mg/L on platelet aggregation was measured by electric resistance method in vitro. Fifty male Wistar rats were randomly divided into 5 groups including the control group, aspirin positive control group and three groups respectively administered with rose essential oil at the doses of 25, 50 mg/kg and 100 mg/kg. After oral administration of aspirin or rose essential oil once daily for 3 consecutive days, the effect of rose essential oil on thrombosis were explored by arteriovenous shunt thrombosis method. Results: Rose essential oil could significantly inhibit platelet aggregation induced by ADP, A23187 or CaCl2 in vitro and the arteriovenous shunt thrombosis in vivo in a dose-dependent manner. These results demonstrated that rose essential oil had strong anti-platelet aggregation and anti-thrombosis activity in vitro and in vivo.
Key words: rose essential oil, platelet aggregation, thrombosis
CLC Number:
S646.19
SHE Wen-bo,GAN Lu,AN Xiao-jing,MA Jian-hui,CHEN Hong,ZHENG Qiu-sheng,WANG Zhen-hua. Anti-thrombosis Effect of Rose Essential Oil[J]. FOOD SCIENCE, 2011, 32(11): 270-272.
0 / / Recommend
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201111055
https://www.spkx.net.cn/EN/Y2011/V32/I11/270