Effect of processing and cooking conditions on onion (Allium cepa L.) induced antiplatelet activity and thiosulfinate content

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 35, 2012, Pages 8731-8737

  Cavagnaro, Pablo F ^a,b,c   Galmarini, Claudio R ^a,b,c  

^a INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

^b UNIVERSIDAD NACIONAL DE CUYO   (Argentina)

^c Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Allium cepa; antiplatelet activity; cooking; pyruvate; thiosulfinates

Indexed keywords

ALLIINASE; ALLIUM CEPA; ANTI-PLATELET ACTIVITIES; ANTIPLATELET AGENT; CARDIO-VASCULAR DISEASE; CONVECTION OVEN; COOKING CONDITIONS; COOKING METHODS; COOKING SYSTEMS; IN-VITRO; PLATELET AGGREGATION; PYRUVATES; THIOSULFINATES; TIME-TEMPERATURE;

COOKING; DEGRADATION; OVENS; SULFUR;

HEAT TREATMENT;

ANTITHROMBOCYTIC AGENT; PLANT EXTRACT; SULFINIC ACID DERIVATIVE; THIOSULFINIC ACIDS;

ADULT; ARTICLE; CHEMISTRY; DRUG EFFECT; FEMALE; FOOD HANDLING; HEAT; HUMAN; MALE; METHODOLOGY; ONION; PLANT ROOT; THROMBOCYTE AGGREGATION; TIME;

ADULT; FEMALE; FOOD HANDLING; HOT TEMPERATURE; HUMANS; MALE; ONIONS; PLANT EXTRACTS; PLANT ROOTS; PLATELET AGGREGATION; PLATELET AGGREGATION INHIBITORS; SULFINIC ACIDS; TIME FACTORS;

ALLIUM; ALLIUM CEPA; ALLIUM SATIVUM;

EID: 84865850346     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf301793b     Document Type: Article

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