{"id":43964,"date":"2020-09-05T05:30:46","date_gmt":"2020-09-05T03:30:46","guid":{"rendered":"https:\/\/rina.naturopatiadigital.eu\/?p=43964"},"modified":"2020-09-06T15:24:03","modified_gmt":"2020-09-06T13:24:03","slug":"43964","status":"publish","type":"post","link":"https:\/\/rina.naturopatiadigital.eu\/?p=43964","title":{"rendered":"\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Alimentaria &#8211; TROFOLOGIA: \u00abEfecto del ajo ( Allium sativum ) sobre los l\u00edpidos en sangre, el az\u00facar en sangre, el fibrin\u00f3geno y la actividad fibrinol\u00edtica en pacientes con enfermedad de las arterias coronarias\u00bb"},"content":{"rendered":"<p><a href=\"https:\/\/1.bp.blogspot.com\/-NqPKxDQbI30\/X1Sxl1VyTVI\/AAAAAAAAfo8\/HhRVsmzE790ZINW88q6mCN3MrFsIsUUxwCLcBGAsYHQ\/s1600\/PLEFA.jpg\" data-blogger-escaped-style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignleft\" src=\"https:\/\/1.bp.blogspot.com\/-NqPKxDQbI30\/X1Sxl1VyTVI\/AAAAAAAAfo8\/HhRVsmzE790ZINW88q6mCN3MrFsIsUUxwCLcBGAsYHQ\/s320\/PLEFA.jpg\" width=\"240\" height=\"320\" border=\"0\" data-blogger-escaped-data-original-height=\"768\" data-blogger-escaped-data-original-width=\"576\" \/><\/a>Bordia, A., Verma, S. K., &amp; Srivastava, K. C. (1998).\u00a0<a href=\"https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S0952327898900345\">Effect of garlic (Allium sativum) on blood lipids, blood sugar, fibrinogen and fibrinolytic activity in patients with coronary artery disease<\/a>.\u00a0<i>Prostaglandins, leukotrienes and essential fatty acid<\/i>s, 58(4), 257-263.<\/p>\n<p>A treinta pacientes con enfermedad de las arterias coronarias (CAD) se les administr\u00f3 ajo (grupo de estudio) mientras que otros 30 pacientes recibieron el placebo (grupo de control). Se determinaron varios par\u00e1metros de riesgo a los 1,5 y 3 meses de la administraci\u00f3n de ajo.<\/p>\n<p>El ajo, administrado en una dosis diaria de 2 \u00d7 2 c\u00e1psulas (cada c\u00e1psula contiene extracto de acetato de etilo de 1 g de ajo crudo pelado y triturado), redujo significativamente el colesterol s\u00e9rico total y los triglic\u00e9ridos, y aument\u00f3 significativamente el colesterol HDL y la actividad fibrinol\u00edtica. No hubo ning\u00fan efecto sobre los niveles de fibrin\u00f3geno y glucosa.<\/p>\n<p>Se examinaron los efectos in vitro del aceite de ajo sobre la agregaci\u00f3n plaquetaria (PAg) y el metabolismo de los eicosanoides; inhibi\u00f3 la PAg inducida por varios agonistas plaquetarios y tambi\u00e9n la formaci\u00f3n de tromboxano plaquetario.<\/p>\n<p>Dos polisulfuros paraf\u00ednicos importantes, el disulfuro de dialilo (DADS) y el trisulfuro de dialilo (DATS), derivados del ajo y que son componentes habituales del aceite de ajo, mostraron actividad antiplaquetaria y tambi\u00e9n inhibieron la formaci\u00f3n de tromboxano plaquetario. A este respecto, DATS fue m\u00e1s potente que DADS. Se encontr\u00f3 que la naturaleza de la inhibici\u00f3n de PAg por DATS era reversible.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bordia, A., Verma, S. K., &amp; Srivastava, K. C. (1998).\u00a0Effect of garlic (Allium sativum) on blood lipids, blood sugar, fibrinogen and fibrinolytic activity in patients with coronary artery disease.\u00a0Prostaglandins, leukotrienes and essential fatty acids, 58(4), 257-263. A treinta pacientes con enfermedad de las arterias coronarias (CAD) se les administr\u00f3 ajo (grupo de estudio) mientras que [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-43964","post","type-post","status-publish","format-standard","hentry","category-naturopatia-alimentaria-trofologia"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Alimentaria - TROFOLOGIA: &quot;Efecto del ajo ( Allium sativum ) sobre los l\u00edpidos en sangre, el az\u00facar en sangre, el fibrin\u00f3geno y la actividad fibrinol\u00edtica en pacientes con enfermedad de las arterias coronarias&quot; -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/rina.naturopatiadigital.eu\/?p=43964\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Alimentaria - TROFOLOGIA: &quot;Efecto del ajo ( Allium sativum ) sobre los l\u00edpidos en sangre, el az\u00facar en sangre, el fibrin\u00f3geno y la actividad fibrinol\u00edtica en pacientes con enfermedad de las arterias coronarias&quot; -\" \/>\n<meta property=\"og:description\" content=\"Bordia, A., Verma, S. K., &amp; Srivastava, K. C. (1998).\u00a0Effect of garlic (Allium sativum) on blood lipids, blood sugar, fibrinogen and fibrinolytic activity in patients with coronary artery disease.\u00a0Prostaglandins, leukotrienes and essential fatty acids, 58(4), 257-263. A treinta pacientes con enfermedad de las arterias coronarias (CAD) se les administr\u00f3 ajo (grupo de estudio) mientras que [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/rina.naturopatiadigital.eu\/?p=43964\" \/>\n<meta property=\"article:published_time\" content=\"2020-09-05T03:30:46+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-09-06T13:24:03+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/1.bp.blogspot.com\/-NqPKxDQbI30\/X1Sxl1VyTVI\/AAAAAAAAfo8\/HhRVsmzE790ZINW88q6mCN3MrFsIsUUxwCLcBGAsYHQ\/s320\/PLEFA.jpg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minuto\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/rina.naturopatiadigital.eu\/?p=43964#article\",\"isPartOf\":{\"@id\":\"https:\/\/rina.naturopatiadigital.eu\/?p=43964\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/rina.naturopatiadigital.eu\/#\/schema\/person\/432852c9ed996fc42e869a813ecbffd7\"},\"headline\":\"\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Alimentaria &#8211; 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