Srivastava K C
Department of Environmental Medicine, Odense University, Denmark.
Prostaglandins Leukot Essent Fatty Acids. 1989 Mar;35(3):183-5. doi: 10.1016/0952-3278(89)90122-1.
The effects of onion and ginger consumption on platelet thromboxane production were examined. Volunteers, all Danish women, consumed either 70 g raw onion or 5 g raw ginger daily for a period of 7 days. Each participant in each (onion or ginger) group served as her own control. TxB2 determination was made in serum obtained after blood clotting. The following are the results. TxB2 (pmol/ml serum): (i) onion group--before consumption 910 +/- 327, after consumption 1005 +/- 713 (Mean +/- SD, N = 5); (ii) ginger consumption 782 +/- 482, after consumption 498 +/- 164 (Mean +/- SD, N = 7).
研究了食用洋葱和生姜对血小板血栓素生成的影响。志愿者均为丹麦女性，她们每天食用70克生洋葱或5克生姜，持续7天。每个（洋葱或生姜）组的每位参与者都作为自己的对照。在血液凝固后获得的血清中测定血栓素B2（TxB2）。以下是结果。TxB2（每毫升血清中的皮摩尔数）：（i）洋葱组——食用前910±327，食用后1005±713（平均值±标准差，N = 5）；（ii）生姜组——食用前782±482，食用后498±164（平均值±标准差，N = 7）。
