Allium cepa L. (onion) peel alleviates collagen and epinephrine-induced thrombosis in rats

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-07-11 DOI:10.1007/s10068-025-01945-5

Hye In Nam, Ardina Nur Fauziah, Heeju Kim, Geon Jeong, Minha Oh, Sung Keun Jung, Ji Yeon Kim, Young Jun Kim, Hong Jin Lee, Sanguine Byun

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Abstract

Thrombosis is a leading cause of cardiovascular diseases, driven by platelet aggregation, endothelial activation, and vascular occlusion. While Allium cepa L. (onion) is known for its health benefits, the antithrombotic potential of its peel remains underexplored. This study investigates the effects of Allium cepa L. peel extract (APE) in a rat model of collagen and epinephrine (CE)-induced thrombosis. High-performance liquid chromatography confirmed that APE contains high levels of quercetin, a flavonoid with known vascular protective properties. Animal experiments showed that APE significantly prolonged prothrombin time (PT) and activated partial thromboplastin time (aPTT), indicating decreased hypercoagulability. Furthermore, APE suppressed genetic expression of key adhesion molecules (ICAM-1, VCAM-1, P-selectin, and E-selectin) in aortic tissue, suggesting reduced endothelial activation. Histological analysis also demonstrated a decrease in pulmonary vascular occlusion. These results suggest that APE may help prevent thrombosis by regulating coagulation and protecting endothelial function, supporting its potential as a natural antithrombotic agent.

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葱皮减轻大鼠胶原蛋白和肾上腺素诱导的血栓形成

血栓形成是心血管疾病的主要原因，由血小板聚集、内皮活化和血管阻塞驱动。虽然洋葱以其健康益处而闻名，但其果皮的抗血栓潜力仍未得到充分开发。本研究探讨了葱皮提取物（APE）对大鼠胶原和肾上腺素（CE）致血栓形成模型的影响。高效液相色谱法证实，APE含有高水平的槲皮素，一种已知具有血管保护特性的类黄酮。动物实验表明，APE显著延长凝血酶原时间（PT），激活部分凝血活酶时间（aPTT），表明高凝性降低。此外，APE抑制了主动脉组织中关键粘附分子（ICAM-1、VCAM-1、p -选择素和e -选择素）的基因表达，表明内皮细胞的活化降低。组织学分析也显示肺血管闭塞减少。这些结果表明，APE可能通过调节凝血和保护内皮功能来帮助预防血栓形成，支持其作为天然抗血栓药物的潜力。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.