Objective: To investigate the alterations in parameters related to hypercoagulability in colorectal patients before and after operation, and the influence of different types of operation on these parameters. Methods: Seventy-four patients with colorectal cancer were equally randomized into open surgery group and laparoscopic group, and then underwent conventional open surgery and laparoscopic resection, respectively. Thirty-seven subjects undergoing health maintenance examination served as control group. The serum levels of D-dimer, plasminogen activator inhibitor-1 (PAI-1), prothrombin fragment 1+2 (F1+2) and protein C in control group and the two groups of colorectal cancer patients before and after operation were measured. Results: Compared with healthy controls, the levels of D-dimer, PAI-1 and F1+2 were significantly increased, while the protein C level was significantly decreased in colorectal cancer patients (all P<0.05). In both groups of colorectal cancer patients, the levels of D-dimer and protein C were elevated, and the levels of PAI-1 and F1+2 were reduced compared with those values before operation (all P<0.05). The postoperative levels of D-dimer and protein C showed no statistical difference between laparoscopic group and open surgery group (both P>0.05), but the levels of PAI-1 and F1+2 in laparoscopic group were higher than those in open surgery group (both P<0.05). Conclusion: Colorectal patients have a hypercoagulable state that can improve after surgical resection. However, laparoscopic resection may probably exert a temporary and unfavorable influence on some hypercoagulable parameters, and this should be given due attention.