In vivo determination of antithrombotic effect of Raphanus sativus var. longipinnatus (white radish) sprouts

Date of Completion


Document Type


Degree Name

Bachelor of Science in Medical Laboratory Science


Fibrinolytic Agents, Radish, Raphanus


This study was designed as an experimental study that understands the concept o antithrombotic property of a specific variable, applied and determined its function in another particular variable. This study used 16 New Zealand white rabbits divided into four groups: Group 1 and 2 received concentration of plant ethanolic extracts (200 and 500 mg/mL) via force-feed; Group 3 positive control (0.54 mg/mL per day of warfarin) via force-feed; and Group 4 negative control (distilled water), and is conducted in a single trial, as recommended by the IACUC. Each group was administered with ethanolic plant extract for one week and with butter and lard for next two weeks. Coagulation tests (CT, PT and PTT) were performed on 7th, 16th, and 38th days of dosing. Based on the results, Group 1-3 had prolonged values in the coagulation parameters compared to the values prior to administration. After induction of thrombosis, the group that was administered with 200mg/mL showed normal CT, PT and PTT. While, the group that was administered with 500mg/mL showed prolong CT values, normal PT values, and prolong PTT values. Both 200 mg/mL and 500 mg/mL showed significant difference to warfarin. The antithrombotic effect exhibited by white radish sprouts crude extract in rabbits is due to inactivation or inhibition of factors affecting coagulation. The study concluded that the increase in PTT is usually an indicator of reduced activity of factors VIII, IX, XI, XII and vWF involved in the intrinsic pathway of coagulation (Cah et al, 2007). Heparin produces its effect by forming a complex with anthrombin III and removes many of the activated coagulation factors that could be measured by prolonged PTT. Thgus, it may be suggested that white radish sprouts produced an effect similar to heparin (Khan, et al., 2014).

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