Antiplatelet constituents of garlic and onion
- 1 March 1990
- journal article
- research article
- Published by Springer Nature in Inflammation Research
- Vol. 29 (3-4), 360-363
- https://doi.org/10.1007/bf01966468
Abstract
We have identified three main antiplatelet constituents, namely adenosine, allicin and paraffinic polysulfides in both garlic and onion. Adenosine and allicin both inhibited platelet aggregation without affecting cyclooxygenase and lipoxygenase metabolites of arachidonic acid. The trisulfides inhibited platelet aggregation as well as thromboxane synthesis along with induction of new lipoxygenase metabolites. The data indicate that the observedin vivo antiplatelet effects of ingesting onion and garlic are attributable more to the adenosine than to the allicin and paraffinic polysulfide constituents.This publication has 24 references indexed in Scilit:
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