Evidence for an in vitro Anticoagulant Activity of Red Onion ( Allium cepa L.)

Abstract

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. To study the possible anticoagulant effects of red onion in vitro, by using blood samples of normal individuals. 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).