Study on the anticoagulant effect of tran chau nguu hoang hoan on experimental animals

Thái Hà Trần, Xuân Tỉnh Đào

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Abstract

Tran chau nguu hoang hoan is the name of an ancient tradition recipe, found in the pharmacopoeia of Mongolia since the 13th century. It consists of 12 different herbs used in traditional medicine to enhance blood circulation in the brain and reduce pain, risk of cerebrovascular accident due to embolism. Objectives: To evaluate the anticoagulant effect of Tran chau nguu hoang hoan on the lipopolysaccharide- induced coagulation model in white rats. Research method: Rats were given doses of 0.12 and 0.36 tablets/kg/day for 7 consecutive days. Two hours after the last reagent ingestion, rats were induced to coagulate by intravenous injection of lipopolysaccharide at a dose of 3 mg/kg. Rats in the study lots were drawn blood at 4 hours after induction to evaluate the research parameters including platelet count, fibrinogen concentration, prothrombin time (PT), thromboplastin time, and thromboplastin time, activated fraction (aPTT). Results: Tran chau nguu hoang hoan at a dose of 0.12 tablets/kg/day tended to have anticoagulant effects, and a dose of 0.36 tablets/kg/day had anticoagulant effects in a lipopolysaccharide coagulation model in rats, shown by the increasing platelet count and fibrinogen concentration, and prolonging PT, aPTT compared to the model batch. Conclusion: Burdock has anticoagulant effect on lipopolysaccharide coagulation model in white rats.

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References

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