Effect of Garlic Extract on Red Blood Cells

Abstract

Osmotic fragility of red blood cells exposed to garlic extract was greatly elevated and the hemoglobin spectrum was changed, giving rise to peaks at 505, 536, 576 and 630 nm instead of peaks at 542 and 572 nm of the native hemoglobin. The factor responsible for these changes was heat stable and undialyzable in its native form. Following its boiling, the substance was lost during dialysis.