Effect of cooking on garlic (Allium sativum L.) antiplatelet activity and thiosulfinates content
Effect of cooking on garlic (Allium sativum L.) antiplatelet activity and thiosulfinates content
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DOI：
10.1021/jf062587s
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发表时间：
2007-02-21
影响因子：
6.1
通讯作者：
Simon, Philipp W.
中科院分区：
文献类型：
--
作者：
Cavagnaro, Pablo F.;Camargo, Alejandra;Simon, Philipp W.
大蒜的原始形式及其一些制剂被广泛认为是抗血小板剂，可能有助于预防心血管疾病。在此，我们研究了体外抗血小板聚集活性（IVAA）诱导的大蒜样品，先前加热（在粉碎与未粉碎的丁香的形式），使用不同的烹饪方法和强度的提取物。大蒜素和丙酮酸的浓度，抗血小板强度的两个预测因子，也进行了监测。在200摄氏度的烤箱加热或浸泡在沸水中3分钟或更短的时间并不影响大蒜抑制血小板聚集的能力（与生大蒜相比），而加热6分钟完全抑制IVAA在未粉碎，但不是在以前粉碎，样品。后一种样品具有降低但显著的抗血小板活性。在这些温度下长时间孵育（超过10分钟）完全抑制IVAA。微波大蒜对血小板聚集无影响。然而，在聚集反应中增加大蒜汁的浓度在压碎的样品中有正的IVAA剂量响应，但在未压碎的微波样品中没有。将生大蒜汁加入微波未压碎的大蒜中，可以恢复完全补充的抗血小板活性，而不加入大蒜则完全丧失了这种活性。大蒜诱导的IVAA总是与大蒜素和丙酮酸水平有关。我们的研究结果表明，（1）大蒜素和硫代亚磺酸盐是负责IVAA反应，（2）粉碎大蒜适度烹饪前可以减少活动的损失，（3）部分损失的抗血栓形成的作用，在粉碎煮熟的大蒜可以通过增加消费量补偿。
The raw form of garlic and some of its preparations are widely recognized as antiplatelet agents that may contribute to the prevention of cardiovascular disease. Herein, we examined the in-vitro antiaggregatory activity (IVAA) of human blood platelets induced by extracts of garlic samples that were previously heated (in the form of crushed versus uncrushed cloves) using different cooking methods and intensities. The concentrations of allicin and pyruvate, two predictors of antiplatelet strength, were also monitored. Oven-heating at 200 degrees C or immersing in boiling water for 3 min or less did not affect the ability of garlic to inhibit platelet aggregation (as compared to raw garlic), whereas heating for 6 min completely suppressed IVAA in uncrushed, but not in previously crushed, samples. The latter samples had reduced, yet significant, antiplatelet activity. Prolonged incubation (more than 10 min) at these temperatures completely suppressed IVAA. Microwaved garlic had no effect on platelet aggregation. However, increasing the concentration of garlic juice in the aggregation reaction had a positive IVAA dose response in crushed, but not in uncrushed, microwaved samples. The addition of raw garlic juice to microwaved uncrushed garlic restored a full complement of antiplatelet activity that was completely lost without the garlic addition. Garlic-induced IVAA was always associated with allicin and pyruvate levels. Our results suggest that (1) allicin and thiosulfinates are responsible for the IVAA response, (2) crushing garlic before moderate cooking can reduce the loss of activity, and (3) the partial loss of antithrombotic effect in crushed-cooked garlic may be compensated by increasing the amount consumed.