Effects of Capsaicin on Coagulation: Will this be the New Blood Thinner
Clinical Medicine Research
Volume 3, Issue 5, September 2014, Pages: 145-149
Received: Sep. 7, 2014; Accepted: Sep. 18, 2014; Published: Sep. 30, 2014
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Jolayemi Adebayo Taiwo Ezekiel, Department of Anaesthesia and ICU, Goulburn Base Hospital and Senior Lecturer Australia National University (ANU) Goulburn Campus, Goulburn City NSW, Australia
Ojewole John Akanni Oluwole, Department of Pharmacology, Faculty of Health Sciences, University of KwaZulu Natal Durban, South Africa; Department of Pharmacology, Faculty of Health Sciences, Afe Babalola University, Ado-Ekiti, Ekiti State, Nigeria
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Background: The effect of capsaicin (the active ingredient in Capsicum frutescensLinn. [Solanaceae] on coagulationwas reported in several studies. Current research is being directed at elucidating if capsaicin has any effect on coagulation. Objectives: To investigate if either the ethyl acetate extract of Capsicum frutescensLinn. [Solanaceae] (CFE) or capsaicin (FlukaBiotechnika-CPF) on coagulation. Methodss: The effects of ethyl acetate extract of Capsicum frutescensLinn. [Solanaceae] (CFE) and capsaicin (FlukaBiotechnika-CPF) was examined on rat hind paw Ten animals in each of three treatment groups received 2.5, 5.0, 10 mg/kg (i.p.) capsaicin respectively. Data obtained were pooled and analysed using repeated ANOVA, in a general linear model with the CPSS software. Results: Compared to the control group, the mean INR was statistically significant (P<0.05). Conclusion: Taken together, the use of capsaicin at therapeutic doses (2.5-10.0 mg/kg) may reduce thromboembolism without any clinically relevant alteration in platelets.
Capsicum Frutescens, ‘Chili’, Ethylacetate Extract, Capsaicin, Coagulation
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Jolayemi Adebayo Taiwo Ezekiel, Ojewole John Akanni Oluwole, Effects of Capsaicin on Coagulation: Will this be the New Blood Thinner, Clinical Medicine Research. Vol. 3, No. 5, 2014, pp. 145-149. doi: 10.11648/j.cmr.20140305.17
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