Evidence for an in vitro anticoagulant activity of red onion (allium cepa L.)‎

Abstract EN

Background: Haemostasis is the process that retains the blood within the vascular system during periods of injury, localizes the reactions involved to the site of injury, repairs and re-establishes blood flow through the injured vessel.

Onion (Allium cepa) is a largely universal staple herb popular throughout history as both food and medicine and it has been consumed for prevention of cardiovascular disorders. Objectives : to study the possible anticoagulant effects of red onion in vitro, by using blood samples of normal individuals. Methods : in vitro anticoagulant effects of an aqueous extract (5 %) of red onion in different volumes (25, 50 and 75 μL) were examined on the blood samples of normal individuals by measuring prothrombin time (PT). Results : the aqueous extract of red onion was found to inhibit coagulation process in vitro and significantly prolonged prothrombin time in a dose-dependent manner. Conclusion : this study showed that red onion aqueous extract in different concentrations inhibits clot formation and increases prothrombin time.

Red onion can be used as a supplementary anticoagulant agent to improve and / or prevent cardiovascular diseases.