頁籤選單縮合
題名 | 生與熟的大蒜、洋蔥及薑萃取物對血小板凝集的影響=Effect of Raw Versus Boiled Garlic, Onion and Ginger Extracts on Platelet Aggregation |
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作者 | 顏君霖; 張素瓊; | 書刊名 | 中華民國營養學會雜誌 |
卷期 | 25:2 2000.06[民89.06] |
頁次 | 頁124-131 |
分類號 | 411.38 |
關鍵詞 | 大蒜; 洋蔥; 薑; 血小板凝集; Garlic; Onion; Ginger; Platelet aggregation; |
語文 | 中文(Chinese) |
中文摘要 | 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。 |
英文摘要 | 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. |
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