Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/70590
標題: Effects of Welsh onion extracts on human platelet function in vitro
作者: Chen, J.H.
Chen, H.I.
Wang, J.S.
Tsai, S.J.
Jen, C.J.
關鍵字: platelet adhesion;platelet aggregation;[Ca2+](i);cAMP;thromboxane;arachidonic-acid;aggregation;allium;inhibition;exercise;flow
Project: Life Sciences
期刊/報告no:: Life Sciences, Volume 66, Issue 17, Page(s) 1571-1579.
摘要: 
Welsh onion has been consumed for prevention of cardiovascular disorders. However, its underlying mechanisms are still unclear. This study investigated whether Welsh onion extracts can alter human platelet function tie, platelet adhesion, aggregation, and thromboxane release). To clarify the underlying mechanisms, we also measured the intracellular calcium ([Ca2+](i)) and cyclic nucleotide levels in platelets. Our results showed that 1) boiled extracts directly induced platelet aggregation in a dose-dependent manner; 2) raw extracts inhibited platelet adhesion and ADP-evoked platelet aggregation, while boiled extracts enhanced them; 3) raw green extract suppressed ADP-stimulated platelet [Ca2+](i) elevation and thromboxane production, whereas boiled green extract enhanced them; 4) raw green extract elevated platelet cAMP level, whereas boiled green extract had no effect on cAMP level. Furthermore, the boiled green extract, but not the raw extract, induced pronounced platelet morphological changes. In conclusion, raw extracts of Welsh onion inhibit platelet function in vitro while boiled extracts activate platelets.
URI: http://hdl.handle.net/11455/70590
ISSN: 0024-3205
DOI: 10.1016/s0024-3205(00)00477-x
Appears in Collections:期刊論文

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