Effect of Clot Lytic of Fig on Brain Stroke
Journal Title: The 1st Annual Meeting of Georgian Center for Neuroscience Research - Year 2020, Vol 2, Issue 20
Abstract
Introduction: The fig (Ficus carica L.), one of the most important fruit species which grows in tropical and subtropical regions of the world. In the native system of medicine different sector (fruit, root and leaves) are used as a meat lytic (proteolytic). In this study we used from different concentration of extract on clot lysis. Several in vitro models have been developed to study clot lytic activity of thrombolysis, but all of these have certain limitations. One of this limitations is hemolysis (RBC lysis). Materials and Methods: Blood samples were obtained from 5 individuals and allowed to form clots in previously weighed micro tubes. Serum was removed and clot was weighed. After lysis by five different concentration of plant extract (1.25 to 20%), fluid was removed and the remainder of the clot was reweighed. The percentage of clot lysis was calculated using the weight of before and after lysis. Also, upper fluid was used for hemolysis detecting by two methods: potassium measurement and microscopic detection. Results: There was a significant percentage of clot lysis when fig extracts were used (about 13.5%). On other hand with normal salin (negative control), minimal (1-2%) was observed. In addition, hemolysis was not observed. Conclusion: With this results in the future study from other concentration must be use to have better results.
Authors and Affiliations
Fatemeh Ariakia, Hasan Rakhshandeh
Keywords
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- EP ID EP677917
- DOI 10.29088/GCNR-2020.08
- Views 345
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