Functional compounds content and antiplatelet activities of the main edible Allium species

BERETTA, V,H.; HIRSCHEGGER, P; GALMARINI, C.R.; CAVAGNARO, P. F.

Nidge

Simposio; 7th International Symposium on Edible Alliaceae; 2015

ISHS

Garlic, onion and other Allium vegetables are widely consumed because of their characteristic flavor and their recognized nutraceutical properties, including their ability to inhibit blood platelets aggregation, which can contribute in the prevention of cardiovascular disease (CD). However, the relative antiplatelet strength among different Allium species is unclear. Here, we characterized in vitro antiplatelet activities (IVAA) in aqueous extracts ofonion (Allium cepa), garlic (A. sativum), leek (A. porrum), shallot (A. ascalonicum), ciboulette (A. schoenoprasum) and bunching onion (A. fistulosum) using whole blood from two blood donors. In addition, we measured the content of compounds possibly associated with AA, including soluble solids (SS), dry matter (DM), pyruvate (PV), total polyphenols (TPs), and thiosulfinates (TSs). Significant variation (p