Ali M, Bordia T, Mustafa T
Department of Biological Sciences, Faculty of Science, Safat, Kuwait.
Prostaglandins Leukot Essent Fatty Acids. 1999 Jan;60(1):43-7. doi: 10.1054/plef.1998.0006.
The effects of aqueous extracts of raw and boiled garlic and onions were studied in vitro on the collagen-induced platelet aggregation using rabbit and human platelet-rich plasma. A dose dependant inhibition of rabbit platelet aggregation was observed with garlic. Onion also showed dose-dependent inhibitory effects on the collagen-induced platelet aggregation but this inhibition was of a lesser magnitude compared to garlic when related to dose. The concentration required for 50% inhibition of the platelet aggregation for garlic was calculated to be approximately 6.6 mg ml(-1) plasma, whereas the concentration for onion was 90 mg ml(-1) plasma. Boiled garlic and onion extracts showed a reduced inhibitory effect on platelet aggregation. Garlic but not onion significantly inhibits human platelet aggregation in a dose-dependent fashion. The potency of garlic in inhibiting the collagen-induced platelet aggregation is approximately similar to that of rabbit platelets (8.8 mg ml(-1) produced 50% inhibition of platelet aggregation). The results of this study show that garlic is about 13 times more potent than onion in inhibiting platelet aggregation and suggest that garlic and onion could be more potent inhibitors of blood platelet aggregation if consumed in raw than in cooked or boiled form.
使用兔和人富含血小板血浆，在体外研究了生蒜、煮蒜及洋葱水提取物对胶原诱导的血小板聚集的影响。观察到大蒜对兔血小板聚集有剂量依赖性抑制作用。洋葱对胶原诱导的血小板聚集也显示出剂量依赖性抑制作用，但与大蒜相比，在相同剂量下这种抑制作用程度较小。计算得出大蒜抑制血小板聚集50%所需的浓度约为6.6毫克/毫升血浆，而洋葱为90毫克/毫升血浆。煮过的大蒜和洋葱提取物对血小板聚集的抑制作用减弱。大蒜而非洋葱以剂量依赖性方式显著抑制人血小板聚集。大蒜抑制胶原诱导的血小板聚集的效力与兔血小板的效力大致相似（8.8毫克/毫升产生50%的血小板聚集抑制）。本研究结果表明，大蒜在抑制血小板聚集方面的效力约为洋葱的13倍，并表明大蒜和洋葱如果生食比煮熟或煮沸形式更可能是血小板聚集的有效抑制剂。
