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.
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Makheja, A.N., Bailey, J.M. Antiplatelet constituents of garlic and onion. Agents and Actions 29, 360–363 (1990). https://doi.org/10.1007/BF01966468
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DOI: https://doi.org/10.1007/BF01966468