Amelioratory effect of barley tea drinking on blood fluidity

Effects of barley tea drinking on blood fluidity were evaluated by measuring the passage time of whole blood with a microchannel array flow analyzer (MC-FAN). The ingestion of barley tea in 250 mL amounts decreased the passage time of whole blood, but this did not occur with the ingestion of the same volume of water. 2,3,5-Trimethyl pyrazine at the same level as in barley tea also caused a significantly decreased time of blood passage in vitro. This suggests that alkylpyrazines may serve as factors affecting the blood fluidity in barley tea drinking.