effect of crude extract of purslane on blood coagulation and fibrinolysis

Purslane is a highly nutritious food. It was considered to have haemostatic properties. Purslane succulent leaves contain the highest concentration of essential omega-3 fatty acids. Humans and other mammals can't make omega-3 fatty acids so, they must be taken directly from food. The aim of the present work was to study the effect of crude extract of purslane on coagulation factors and fibrinolysis in albino rat. This study was conducted on twenty Albino rats weighing 200-250 gm divided into two groups one control and the other take purslane alcohol extract in a dose of 5gm/kg by intragastric tube for three weeks. All animals were scarified and blood samples were collected in 3.8% sodium citrate and analyzed for prothrombin time, activated partial thrombolplastin, coagulation factor II, VII, X and plasminogen activator inhibitor. The results show significant increase in prothrombin time significant decrease in coagulation factor II, VII X while activated partial thromboplastin time show insignificant change. As regard plasminogen activator inhibitor it showed significant increase. In conclusion purslane crude extract with its high content with omega-3 fatty acids can prolong coagulation time but has reverse effect on fibrinolysis