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Published on: September 5, 2017
Steam-cooking rapidly destroys and reverses onion-induced antiplatelet activity
Emilie A Hansen1, John D Folts, Irwin L Goldman
1Department of Horticulture, University of Wisconsin-Madison, 1575 Linden Drive, Madison, WI 53706, USA.
Background:
Foods in the diet that can aid in the prevention of diseases are of major interest. Onions are key ingredients in many cuisines around the world and moreover, onion demand has trended higher over the past three decades. An important pharmacological aspect of onion is the ability to inhibit platelet aggregation. Raw onions inhibit platelet aggregation; however, when onions are boiled or heated, antiplatelet activity may be abolished.
Methods:
Onion quarters were steamed for 0, 1, 3, 6, 10, and 15 min. The in vitro antiplatelet activity of a yellow hybrid storage onion was examined at these times on the blood of 12 human subjects using in vitro whole blood aggregometry.
Results:
Contrary to findings reported for boiling, antiplatelet activity was destroyed between 3 and 6 min of steaming, and at 10 min of steaming, cooked onions stimulated platelet activity. Extracts from cooked onion had the potential to reverse the inhibitory effect on blood platelets by 25%. Responses were consistent across all donors. Total polyphenolic concentration and soluble solids were not affected by steaming time.
Conclusions:
The potential value of cooked onion preparations may result in destruction or reversal of antiplatelet activity, without affecting the polyphenolic concentration.
Insights
Steaming onions for 3-6 minutes destroys their anti-platelet activity, while longer steaming times can reverse this effect. Polyphenol concentration remains unaffected by cooking time.
Area of Science:
- Food Science
- Pharmacology
- Nutritional Science
Background:
- Dietary foods with disease-preventive properties are of significant interest.
- Onions, a global culinary staple, exhibit anti-platelet aggregation properties.
- Heating, such as boiling, may abolish the anti-platelet activity of onions.
Purpose of the Study:
- To investigate the impact of steaming duration on the in vitro anti-platelet activity of onions.
- To determine how cooking affects the pharmacological properties of onions related to blood platelets.
Main Methods:
- Onion quarters were steamed for varying durations (0-15 minutes).
- In vitro anti-platelet activity was assessed using whole blood aggregometry on human blood samples.
- Total polyphenolic concentration and soluble solids were measured.
Main Results:
- Anti-platelet activity was lost between 3 and 6 minutes of steaming.
- Steaming for 10 minutes led to stimulation of platelet activity.
- Cooked onion extracts reversed inhibitory effects on blood platelets by 25% without altering polyphenol content.
Conclusions:
- Steaming onions can lead to the destruction or reversal of anti-platelet activity.
- The polyphenolic concentration in onions is not significantly affected by steaming time.
- Cooked onion preparations may have complex effects on blood platelet function.
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