Journal article Open Access
Agilandeswari Devarajan1,2*, MK Mohan Maruga Raja2
Rasam, is a common South Indian traditional spice soup. The ingredients used in the preparation of rasam are medicinally claimed for anti-platelet aggregation activity. Hence, rasam was studied for its anti-platelet aggregation potential beyond its culinary and nutritional effect. Adenosine diphosphate induced platelet aggregation study for four stage wise samples in the preparation of rasam (RS1, RS2, RS3 and RS4) were studied. RS4, the final product of rasam showed higher percentage of platelet aggregation inhibition and IC50 value of 93.43% and 10.75 μL/mL respectively than other samples. The percentage of platelet inhibition of rasam was found to be directly proportional to the concentration. Rasam is a traditional functional food and can be an anti-platelet aggregation inhibitor on chronic use.