The in-vivo testing saw lemons being administered at three different doses: 0.2ml/kg, 0.4ml/kg and 0.6ml/kg to healthy rabbits.
The 0.4-mililitre dose proved the most potent, bringing about prolonged bleeding and thrombin activation time.
Thrombin clots blood by activating cells called platelets and chopping up a protein called fibrinogen to form fibrin, which eventually forms a mesh that impedes the flow of blood.
Furthermore, the small food reduced fibrinogen concentrations and inhibited platelet aggregation, which details the way platelets clump together to form a blood clot.
Related Posts
Denial of responsibility! TechnoCodex is an automatic aggregator of the all world’s media. In each content, the hyperlink to the primary source is specified. All trademarks belong to their rightful owners, all materials to their authors. If you are the owner of the content and do not want us to publish your materials, please contact us by email – [email protected]. The content will be deleted within 24 hours.
