The Effect Of Green Tea Consumption On Thrombin Time Among Adult Healthy Sudanese Volunteers

Abstracts

Background

Thrombin is the central protease in the cascade of blood coagulation and having many biologically important functions such as the activation of platelets, conversion of fibrinogen to a fibrin network, and feedback amplification of coagulation.

Objective

This study aimed to examine the effect of the consumption of green tea(Camellia sinensis) on thrombin time level among healthy adult Sudanese volunteers.

Materials and Methods

Forty (40) healthy adult volunteers in this study; 21of them were females and 19 were males; age ranged between 20 and 45 years. Baseline thrombin time was measured for all the participants, then they were instructed to drink two cup of green tea per day for 30 days. Venous Blood samples were collected from all subjects in 3.2% tri- sodium citrate anticoagulant before and after consumption of green tea and thrombin time was measured for each sample by using fully-automated coagulometer (stago compact max)

Results

The mean thrombin time level was found significantly lower in the samples collected after green tea consumption than that of samples collected before green tea consumption (Mean±SD: 15.9±1.4 and 16.9±16.8 respectively, P.value 0.000).No statistically significant difference was found in the mean of thrombin level between females and males in both pre- and post-green tea consumption samples (p.value=0.09 and 0.05 respectively).

Conclusion In summary we conclude that regular consumption of two cup per day green tea will reduce the time of thrombin among healthy Sudanese