GARLIC PRESERVES PATENCY AND DELAYS HYPERTHERMIA-INDUCED THROMBOSIS IN PIAL MICROCIRCULATION

Three trials were carried out to study the effect of garlic on thrombu s formation and patency in the mouse pial microcirculation in response to hyperthermia. Two different hyperthermic exposures, at 43 degrees C for 60 min and at 44 degrees C for 45 min, were applied to the brain surface of anaesthetized mice by heated artificial cerebrospinal flui d (ACSF). Garlic solutions were prepared 24 h prior to their injection , i.p., from a finely-ground powder in saline (pH 7.3) to deliver dose s of 25, 50 and 75 mg/kg. Control groups of the three trials were inje cted with saline, pH 7.3. Garlic and vehicle solution injections were made 60 min prior to the intended hyperthermic exposure. Microvascular responses were monitored and were recorded by intravital videomicrosc opy. With core body temperature kept at 37 degrees C and at the elevat ed ACSF temperatures, the first observed intravascular response was in the form of either passing emboli or as visible thrombosis in either arterioles or venules. Further thromboembolic events continued and thr oughout such exposures higher arteriolar patency was evident in the ga rlic-treated mice. Collectively, garlic significantly delayed the appe arance of the first observable thrombo/embolic response. Data of this study evidenced that garlic delayed hyperthermia-induced platelet aggr egation, in vivo. Such results could prove beneficial to those adverse ly affected by antithrombotic drugs, like aspirin.