Effects of onion and garlic extracts on spontaneously hypertensive rats

The effects of ethanolic extracts of onion and garlic, on blood pressure and plasma fatty acid composition were studied in spontaneously hypertensive rats. Oral administration of the extracts for up to 7 weeks during a normal salt diet or during a high salt diet did not influence the blood pressure. The percentage of two fatty acids in platelet‐rich plasma changed following garlic supplementation. The increase in the relative amount of linoleic acid and the simultaneous decrease in arachidonic acid were statistically significant. In the case of onion only the decrease in arachidonic acid was statistically significant. The changes in lipid metabolism could be responsible for the apparent beneficial effects of onion and garlic on the inhibition of platelet aggregation.

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