Preclinical Evaluation of the Anticoagulant Effect of an Aqueous Extract of Snow Mountain Garlic

<i>Background/Objectives:</i> In the genus <i>Allium</i>, it has been shown that some organosulfate compounds of common garlic and onion have an antiplatelet effect. Still, little is known about the anticoagulant activity of the species, <i>Allium ampeloprasum</i> L., specifically Snow mountain garlic; due to its growth site at 6000 m above sea level at temperatures of -10 °C, it could contain different organosulfate compounds. <i>Methods:</i> This study evaluated the anticoagulant effect of a lyophilized aqueous extract of S. mountain garlic <i>in vivo,</i> toxicity in male Wistar rats for 90 days, and the organosulfate compounds present. <i>Results:</i> There was a significant increase (<i>p</i> < 0.05) in the area under the curve for bleeding time at doses of 500 and 1000 mg/kg/d of lyophilized aqueous extract of Snow mountain garlic and 100 mg/kg/d of acetylsalicylic acid. The ED₅₀ was 366 ± 2.43 mg/kg. For chronic toxicity <i>in vivo</i>, no histopathological alterations were found at doses below 500 mg/kg. On the other hand, organosulfate compounds were found in the lyophilized aqueous extract of S. mountain garlic that had not been documented to have an anticoagulant effect. <i>Conclusions</i>: We conclude that S. mountain garlic contains anticoagulant compounds which may be candidates for the treatment of thrombosis.