紫菜多糖的抗凝血和降血脂作用  

Anticoagulative and Antilipemic Effect of Polysaccharide From Porphyra yezoensis Ueda

作　　者：周慧萍[1] 陈琼华[1] 

机构地区：[1]中国药科大学生物化学研究室

出　　处：《中国药科大学学报》1990年第6期358-360,共3页Journal of China Pharmaceutical University

摘　　要：紫菜多糖不仅具有明显的抗凝血活性,而且能降低血液粘滞度,降低高脂血症大鼠血清总胆固醇和甘油三酯的含量,并有预防高胆固醇引起的小鼠高胆固醇血症形成的作用。Polysaccharide from Porphyra yezoensis Uesa (PP) had markedly anticoagulative effect; PP reduced the blood viscosity and lowered total cholesterol(TC) and triglyceride(TG) contents in serum of rats with the preventive effects on the hyperlipidemia in mice fed with high cholesterol forage.

关 键 词：紫菜多糖 抗凝血 降血脂 

分 类 号：R282.770.5[医药卫生—中药学]