Antiplatelet constituents of garlic and onion

• Published in: Agents and actions Vol. 29; no. 3-4; p. 360
• Main Authors: Makheja, A N, Bailey, J M
• Format: Journal Article
• Language: English
• Published: Switzerland 01.03.1990
• Subjects: 8,11,14-Eicosatrienoic Acid - analogs & derivatives; 8,11,14-Eicosatrienoic Acid - blood; Adenosine - isolation & purification; Adenosine - pharmacology; Allium - analysis; Animals; Arachidonic Acid; Arachidonic Acids - blood; Female; Garlic - analysis; Humans; Lipoxygenase - blood; Male; Plants, Medicinal; Platelet Aggregation Inhibitors - isolation & purification; Platelet Aggregation Inhibitors - pharmacology; Rabbits; Sulfides - isolation & purification; Sulfides - pharmacology; Sulfinic Acids - isolation & purification; Sulfinic Acids - pharmacology; Thromboxane B2 - blood
• ISSN: 0065-4299
• DOI: 10.1007/BF01966468

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 observed in vivo antiplatelet effects of ingesting onion and garlic are attributable more to the adenosine than to the allicin and paraffinic polysulfide constituents.