Effect of Green Tea Consumption on Fibrinogen Levels among Healthy Sudanese Volunteer

المؤلفون

  • Ibrahim Khidir Ibrahim, Ayat Fadol Saeed, Esraa Salah Aldeen Mohammed, Ragaa Aboalgasem

الكلمات المفتاحية:

Tea; Fibrinogen; Blood Coagulation; Healthy Volunteers; Dietary Supplements; Sudan

الملخص

Fibrinogen is a plasma protein that plays a key role in blood coagulation. During the coagulation process, fibrinogen is converted to fibrin by thrombin, resulting in the formation and stabilization of the blood clot.

Objective

This study aimed to assess the effect of green tea consumption on fibrinogen levels among apparently healthy Sudanese volunteers.

التنزيلات

منشور

2026-09-26

كيفية الاقتباس

Aboalgasem, I. K. I. A. F. S. E. S. A. M. R. . (2026). Effect of Green Tea Consumption on Fibrinogen Levels among Healthy Sudanese Volunteer. Journal of Omdurman Islamic University Applied Sciences, 22(3), 292–297. استرجع في من https://journal.oiu.edu.sd/oiujas/article/view/3814

إصدار

مجلد 22 عدد 3 (2026): مجلة جامعة أم درمان الإسلامية (م ج أ أ)، للعلوم التطبيقية : ISSN: 3122-5640

القسم

المقالات