EFFECT OF GREEN TEA CONSUMPTION ON FIBRINOGEN LEVEL AMONG PREGNANT LADIES
Wadeaa Takona Mohamed Kheir and *Ibrahim Khedir Ibrahim
ABSTRACT
Background Fibrinogen is a protein that plays a key role in blood clotting. The formation of fibrin involves several enzymatic steps culminating in the generation of thrombin, which convert fibrinogen to fibrin. Increased levels of fibrinogen have been reported to be associated with thrombosis risk. Objectives This study aimed to measure fibrinogen level among pregnant ladies pre and post green tea consumption using clauss method and to evaluate the effect of green tea consumption on fibrinogen level among pregnant ladies. Materials and Methods Hundred pregnant ladies were enrolled in this study; age ranged between 18 and 45 years. Baseline fibrinogen level was measured for all the participants, then fifty pregnant ladies were instructed to drink one cup of green tea per day for 30 consecutive days. Venous Blood samples were collected from all subjects in 3.2% trisodium citrate anticoagulant before and after consumption of green tea and fibrinogen level was measured for each sample. Fibrinogen level was measured using Technoclone modified clauss method. Results The mean fibrinogen level was found significantly lower in the samples collected after green tea consumption than that of samples collected before green tea consumption (Mean±SD: 258±142 and 255±141 respectively, P.value 0.05). Conclusion In summary we conclude that a one cup per day green tea consumption reduce the level of fibrinogen among pregnant ladies.
Keywords: Green Tea, Fibrinogen.
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