Antiplatelet Effect of Allium cepa L. Extracts: A Short Review

Abstract:

Particular importance is given to natural therapy since ancient times, the main advantages are immediate availability, high tolerability for the body and reduced incidence of adverse reactions, compared to synthetic pharmaceuticals drugs. Allium cepa L. extracts has gained a special attention in recent times, some of their compounds showing promising antioxidant activity, anti-diabetic, anti-inflammatory, anticancer, antimicrobial, antihyperlipidemic, fibrinolytic, antiplatelet effects, immunomodulators, anti-ischemic effect. This review is to compile the valuable pharmacological effect of thiosulfinates compounds from Allium cepa L. extracts.

• Periodical: Key Engineering Materials (Volume 695)
• Pages: 303-308
• DOI: https://doi.org/10.4028/www.scientific.net/KEM.695.303
• Online since: May 2016
• Authors: Aniela Saplonţai-Pop*, Marioara Moldovan, Corina Ionescu, Malina Suciu-Petrescu, Ileana Cojocaru, Radu Oprean
• Keywords: Allium cepa L, Antiplatelet Effect, Thiosulfinates

References

[1] D. Ítajner, N. MiliÇ, J. çanadanoviÇ-Brunet, A. Kapor, M. Ítajner, B.M. PopoviÇ, Exploring Allium species as a Source of Potential Medicinal Agents, Phytother. Res. 20 (2006) 581–584.

DOI: 10.1002/ptr.1917

[2] G. Griffiths, L. Trueman, T. Crowther, B. Thomas, B. Smith, Onions—A Global Benefit to Health, Phytother. Res. 16 (2002) 603–615.

DOI: 10.1002/ptr.1222

[3] K. Singh Bora, A. Sharmab, Phytoconstituents and Therapeutic Potential of Allium cepa Linn. – A Review, Phcog Rev. 3(5) (2009) 170-180.

[4] B. Darbyshire, B.T. Steer, Carbohydrate biochemistry. In: Rabinowitch HD, Brewster JL, eds. Onions and allied crops. Vol. III. Botany, physiology and genetics. Boca Raton, Florida: CRC Press Inc., 1990, p.1–16.

DOI: 10.1201/9781351075169

[5] M.W. Chase, J.L. Reveal, M.F. Fay, A subfamilial classification for the expanded asparagalean families Amaryllidaceae, Asparagaceae and Xanthorrhoeaceae, Botanical Journal of the Linnean Society. 161(2) (2009) 132–136.

DOI: 10.1111/j.1095-8339.2009.00999.x

[6] H.A. Suleria, M.S. Butt, F.M. Anjum, F. Saeed, N. Khalid, Onion: nature protection against physiological threats, Crit Rev Food Sci Nutr. 55(1) (2015) 50-66.

DOI: 10.1080/10408398.2011.646364

[7] Y. Morimitsu, S. Kawakishi, Inhibitors of platelet aggregation from onion, Phytochem. 29 (1990) 3435-3439.

DOI: 10.1016/0031-9422(90)85252-b

[8] M. Majewska-Wierzbicka, H. Czeczot, Flavonoids in the prevention and treatment of cardiovascular diseases, Pol Merkur Lekarski. 32(187) (2012) 50-54.

[9] H. Tapiero, D. Townsend, K. Tew, Organosulfur compounds from alliaceae in the prevention of human pathologies, Biomed Pharmacother. 58(3) (2004) 183–193.

DOI: 10.1016/j.biopha.2004.01.004

[10] Y. Morimitsu, Y.Y. Morioka, S Kawakishi, Inhibitors of platelet aggregation generated from mixtures of Allium species and/or s-alk(en)nyl-L-cysteine sulfoxides, J Ag Food Chem. 40 (1992) 368–372.

DOI: 10.1021/jf00015a002

[11] I.L. Goldman, M. Kopelberg, J.E.P. Debaene, B.S. Schwartz, Antiplatelet activity in onion (Allium cepa) is sulfur dependent, Thromb Haem. 76 (1996) 450–452.

DOI: 10.1055/s-0038-1650598

[12] R. Kubec, E. Dadáková, Chromatographic methods for determination of S-substituted cysteine derivatives - a comparative study, J Chromatogr A. 1216(41) (2009) 6957-6963.

DOI: 10.1016/j.chroma.2009.08.032

[13] G.G. Freeman, F. McBreen, Rapid spectrometry method of determination of thiosulfinate in onion (Allium cepa) and its significance in flavor studies, Biochem. Soc. Trans. 1 (1973) 1150-1152.

DOI: 10.1042/bst0011150

[14] K. Osmont, K. Arnt, I. Goldman, Temporal aspects of onion-induced antiplatelet activity, Plant Foods for Human Nutrition. 58 (2003) 27–40.

[15] E. Block, The organosulfur chemistry of the genus Allium-implications for the organic chemistry of sulfur, Agnew Chem Int Ed Engl. 31 (1992) 1135–1178.

DOI: 10.1002/anie.199211351

[16] N.E. Schmidt et al., Rapis extraction method of quantitating the lachrymatory factor of onion using gas chromatography, J. Agric. Food Chem. 44 (1996) 2690-2693.

DOI: 10.1021/jf950686s

[17] W.M. Randle, Book of Abstracts, 211th American Chemical Society National Meeting, New Orleans, L.A., (1996).

[18] K.R. Prince, M.J.C. Rhodes, Analysis of the major flavonol glucosides present in four varieties of onion (Allium cepa) and changes in composition resulting from autolysis, J Sci Food Agric. 74 (1997) 331-339.

DOI: 10.1002/(sici)1097-0010(199707)74:3<331::aid-jsfa806>3.0.co;2-c

[19] M. Jones, J. Hughes, A. Tregova, J. Milne, B. Tomsett, A. Hamish Collin, Biosynthesis of the flavour precursors of onion and garlic. Sulphur Metabolism in Plants Special Issue, Journal of Experimental Botany. 55(404) (2004) 1903–(1918).

DOI: 10.1093/jxb/erh138

[20] M. Ali, M. Thomson, M. Afzal, Garlic and onions: their effect on eicosanoid metabolism and its clinical relevance, Prost Leuk Essent Fatty Acids. 60 (2000) 43-47.

DOI: 10.1054/plef.1999.0124

[21] P.F. Cavagnaro, C.R. Galmarini: Effect of processing and cooking conditions on onion (Allium cepa L. ) induced antiplatelet activity and thiosulfinate content, J Agric Food Chem., 60(35) (2012) 8731-8737.

DOI: 10.1021/jf301793b

[22] W. Breu, W. Dorsch, Allium cepa L. (Onion): Chemistry, analysis and pharmacology. In: H. Wagner, N.R. Farnsworth, ed. Economic and Medicinal plants Research, London, Academic Press, 1994, 115-147.

[23] K.C. Srivastava, Onion exerts antiaggregatory effects by altering arachidonic acid metabolism in platelets, Prostaglandins Leukot Med. 24(1) (1986) 43-50.

DOI: 10.1016/0262-1746(86)90205-2