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本文报道大蒜和洋葱的主要抗血小板成分,并对每种成分的作用及对花生四烯酸代谢物的影响作了评价。大蒜和洋葱提取物水溶液对血小板聚集的抑制存在量-效关系。分离出三种抗血小板成分:腺苷、蒜素(allicin)和石蜡酸多硫化物(PPS),它们占总抗血小板活性的百分比在大蒜中分别为46％,29％和25％;在洋葱中分别为36％,22％和42％。大蒜的抗血小板活性比同重量的洋葱高5倍多。大蒜、洋葱提取物与血小板悬液培养产生了新的脂氧化物——
This article reports on the major anti-platelet components of garlic and onion, and evaluates the effect of each component and the effect on arachidonic acid metabolites. Inhibition of platelet aggregation by aqueous solution of garlic and onion extract exists in a dose-effect relationship. Three antiplatelet components were isolated: adenosine, allicin and polysulphate (PPS), which accounted for 46%, 29% and 25% of the total antiplatelet activity in garlic, respectively; Respectively at 36%, 22% and 42%. Garlic anti-platelet activity than the same weight of onion more than 5 times. Garlic, onion extract and platelet suspension produced a new lipid-lipid-