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 observed in vivo antiplatelet effects of ingesting onion and garlic are attributable more to the adenosine than to the allicin and paraffinic polysulfide constituents.
MeSH terms
- 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
- Disulfides
- 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
Substances
- Arachidonic Acids
- Disulfides
- Platelet Aggregation Inhibitors
- Sulfides
- Sulfinic Acids
- Arachidonic Acid
- allicin
- Thromboxane B2
- 8,11,12-trihydroxy-5,9,14-eicosatrienoic acid
- 10-hydroxy-11,12-epoxyeicosa-5,8,14-trienoic acid
- Lipoxygenase
- 8,11,14-Eicosatrienoic Acid
- Adenosine