An Evaluation of Garlic and Onion
as Antithrombotic Agents

This section is compiled by Frank M. Painter, D.C.
Send all comments or additions to:    Frankp@chiro.org

FROM:   Prostaglandins Leukot Essent Fatty Acids 1996 (Mar);   54 (3):   183–6

Bordia T, Mohammed N, Thomson M, Ali M

Department of Biochemistry,
Faculty of Science,
Kuwait University,
13060 Safat, Kuwait

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Aqueous extracts of garlic (Allium sativum) and onion (Allium cepa) were given orally or intraperitoneally to rats for a period of 4 weeks. Thromboxane B2 levels were significantly inhibited at 50 mg/kg of aqueous garlic extract, which is a low dose. At 500 mg/kg of garlic and onion, there was a further reduction in thromboxane B2 levels in the serum of rats. Boiled garlic and onion at high concentrations of 500 mg/kg had very little effect on thromboxane B2 synthesis. Garlic was found to be more potent than onion in lowering thromboxane B2 levels. A high dose of garlic and onion produced toxicity in rats. The data show that garlic and onion can be taken frequently in low doses without any side effects, and can still produce an antithrombotic effect. The garlic and onion need to be consumed raw.

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