生與熟的大蒜、洋蔥及薑萃取物對血小板凝集的影響

Effect of Raw Versus Boiled Garlic, Onion and Ginger Extracts on Platelet Aggregation

顏君霖(Jiun-Lin Yan) ； 張素瓊(Sue-Joan Chang)

《中華民國營養學會雜誌》 25卷2期 (2000/06) Pp. 124-131

https://doi.org/10.6691/JCNS.200006_25(2).0007

摘要

本研究以人類血小板的體外實驗探討生與熟的大蒜、洋蔥及薑萃取物對ADP誘發性血小板凝集反應的影響。生的大蒜汁可完全抑制ADP誘發性血小板凝集，生的洋蔥與薑汁對ADP誘發性血小板凝集反應，則分別為控制組的45.3%與40.6%，顯示洋蔥與薑汁亦有55%與60%的抑制效果。熟的大蒜、洋蔥及薑汁對ADP誘發性血小板凝集反應分別為控制組的56.4%、83.4%與64.0%，即抑制百分比分別為44%、17%與36%。本研究結果顯示，生與熟的大蒜、洋蔥及薑均可抑制ADP誘發性血小板凝集，而且，生的比熟的抑制效果強。此外，無論生的或熟的，抑制ADP誘發性血小板凝集的效果依序為大蒜最強、薑次之，接著是洋蔥。

關鍵字

大蒜 ； 洋蔥 ； 薑 ； 血小板凝集

並列摘要

The effects of aqueous extracts of raw and boiled garlic, onion and ginger were studied in vitro on the ADP-induced platelet aggregation using human platelet-rich plasma. Raw onion and ginger extracts also showed significantly inhibitory effects on the ADP-induced platelet aggregation, with 45.3% and 40.6% and 83.4% platelet aggregation compared to 100% in the control, respectively. These results indicated the ADP-induced platelet aggregation was inhibited by garlic, onion and ginger extract. The raw extract form demonstrated a stronger inhibitory effect than the boiled extract. The platelet aggregation inhibitory effects were the greatest for garlic, followed by ginger, and onion for both the raw and boiled forms.

並列關鍵字

garlic ； onion ； ginger ； platelet aggregation