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。
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.