Anticoagulant Activity of Some Medical Plant Extracts Such as Green Tea, Turmeric Root Vegetable Fresh and Jalapeño Peppers Fruit Fresh

Abstract

The clotting qualities of three pharmaceutical plants green tea, jalapeño peppers, and turmeric root vegetables are investigated during this investigation. The anticoagulant effectiveness associated with the plant's hot water extraction (THWE) has been examined by evaluating the coagulation time. The turmeric extract demonstrated a slight significant difference among the volumes of 0.5 ml and 1 ml and an apparent significant variance within the volumes of 0.5 ml and 1.5 ml, the green tea extract also demonstrated an important distinction among the amount present of 1.5 ml that contained the substance and the one in the control tube. Additionally, the pepper extract demonstrated a significant distinction across the volumes of 0.25 ml and 0.5 ml and a clear significant difference between the volume of 0.5 ml and 1 ml. The aforementioned plants could be offering alternative methods for controlling blood coagulation and lowering the risk of clot-related illnesses because of various bioactive components. recommended to conduct further research targeting such medicinal plants that have a significant impact on human health, includes more investigation into their modes of action and therapeutic uses is required.