{"id":"6b0a2e23-5e96-58f9-9ae4-ebf3009a6438","stable_key":"c836a883-ac18-5eb2-9971-2f0b542feba8:crushed-cooking","predicate":"increases_in_recorded_experiment","statement":"Previously crushed garlic retained some platelet-inhibitory activity after six-minute heating that abolished it in uncrushed samples.","claim_class":"observational","status":"source_recorded","evidence_grade":"ungraded","direction":"positive","is_public":true,"mechanism_event_id":"db127237-8027-57fd-9c42-97e2b379531e","mechanism_event_label":"Previously crushed garlic retained some platelet-inhibitory activity after six-minute heating that abolished it in uncrushed samples.","subject":{"id":"7bde387e-35da-53fd-b5d4-cb644c390515","slug":"garlic-heated-cavagnaro-2007","display_name":"Crushed and uncrushed heated garlic preparations in the 2007 platelet study","entity_type_key":"botanical"},"object":{"id":"0696bdbc-ecfa-56ea-9f5a-703a0494d612","slug":"garlic-platelet-assay-inhibition","display_name":"Inhibition of aggregation in human platelet assays with garlic extracts","entity_type_key":"cellular_process"},"evidence_count":1,"mechanism_event":{"id":"db127237-8027-57fd-9c42-97e2b379531e","stable_key":"c836a883-ac18-5eb2-9971-2f0b542feba8:crushed-cooking-event","event_type":"experimental_observation","label":"Previously crushed garlic retained some platelet-inhibitory activity after six-minute heating that abolished it in uncrushed samples.","description":"**Crushing and cooking.** In the tested garlic-extract platelet assay, brief heating retained activity; six minutes of heating eliminated activity from uncrushed samples but left reduced activity in previously crushed samples. Heating longer than ten minutes eliminated the measured activity. These were extracts applied to human platelets in vitro, not a clinical comparison of meals or bleeding risk. Crushing first gives alliinase time to act but does not make its products heat-proof. [Cavagnaro 2007](https://pubmed.ncbi.nlm.nih.gov/17256959/)","status":"provisional","compartment":null,"participants":[{"entity":{"id":"7bde387e-35da-53fd-b5d4-cb644c390515","slug":"garlic-heated-cavagnaro-2007","display_name":"Crushed and uncrushed heated garlic preparations in the 2007 platelet study","entity_type_key":"botanical"},"role":"tested factor","stoichiometry":null,"state_label":"Garlic crushed before six-minute heating","sequence_order":0,"notes":""},{"entity":{"id":"0696bdbc-ecfa-56ea-9f5a-703a0494d612","slug":"garlic-platelet-assay-inhibition","display_name":"Inhibition of aggregation in human platelet assays with garlic extracts","entity_type_key":"cellular_process"},"role":"measured outcome","stoichiometry":null,"state_label":"increase","sequence_order":1,"notes":""}]},"contexts":[{"dimension":"evidence_access","value_text":"Primary indexed abstract reviewed; full methods, exact concentrations or species-specific attribution remain unextracted unless explicitly stated in the abstract or separately verified publisher text.","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"experimental_contrast","value_text":"{\"intervention\": \"Garlic crushed before six-minute heating\", \"comparator\": \"Garlic heated uncrushed for the same time\", \"endpoint\": \"Previously crushed garlic retained some platelet-inhibitory activity after six-minute heating that abolished it in uncrushed samples.\", \"effect_direction\": \"increase\", \"combination\": \"single\", \"conditions\": []}","comparator":null,"unit":null,"notes":"Explicit extracted experimental comparison; source-derived draft.","entity":null},{"dimension":"experimental_model","value_text":"Human platelets exposed to extracts of heated garlic; in vitro.","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"interpretation_status","value_text":"Source-derived extraction of a fact-checked reference; access is explicit, not independent raw-data verification.","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"limitations","value_text":"Relative retained inhibitory activity, not increased bleeding or reduced human thrombosis after a meal.","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"plain_language","value_text":"Previously crushed garlic retained some platelet-inhibitory activity after six-minute heating that abolished it in uncrushed samples.","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"primary_references","value_text":"Effect of cooking on garlic (Allium sativum L.) antiplatelet activity and thiosulfinates content. | 2007 | DOI 10.1021/jf062587s | PMID 17256959 | https://pubmed.ncbi.nlm.nih.gov/17256959/ | https://doi.org/10.1021/jf062587s","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"source_locator","value_text":"Reviewed reference lines 21-21; exact primary location described in quoted passage where extracted.","comparator":null,"unit":null,"notes":"","entity":null}],"evidence":[{"id":"a7484a92-0ab1-5204-81f6-408d4306add0","evidence_kind":"source_excerpt","locator":"Lines 21-21","start_line":21,"end_line":21,"excerpt":"**Crushing and cooking.** In the tested garlic-extract platelet assay, brief heating retained activity; six minutes of heating eliminated activity from uncrushed samples but left reduced activity in previously crushed samples. Heating longer than ten minutes eliminated the measured activity. These were extracts applied to human platelets in vitro, not a clinical comparison of meals or bleeding risk. Crushing first gives alliinase time to act but does not make its products heat-proof. [Cavagnaro 2007](https://pubmed.ncbi.nlm.nih.gov/17256959/)","model_system":"Human platelets exposed to extracts of heated garlic; in vitro.","directness":"reported_statement","verification_status":"source_recorded","notes":"Exact excerpt of the retained AI-assisted reviewed reference; primary sources are cited in primary_references and access scope is retained. Not a verbatim quotation from a primary paper.","relationship":"supports","weight":1.0,"link_notes":"","source":{"id":"10820a6b-594a-547d-97f9-906ab4cc1d6e","stable_key":"import-c836a883-ac18-5eb2-9971-2f0b542feba8","title":"Allicin: detailed mechanisms of action (reviewed 5 October 2026)","document_type":"imported_text","citation_label":"Original AI-assisted review of primary studies and, where relevant, official regulatory records. Access level is retained per claim. Corrections, null results and unresolved questions remain explicit. Not publisher full text or independent replication.","file_path":"","sha256":"2475d3eb681100a0a34577a47b7cba5b251df866fbd6ce795122ccabee360018","revision_id":"590df96d-2ed1-5763-b04c-bf0e096e603c","review_status":"source_recorded","notes":""}}],"relations":[],"conflicts":[],"corrections":[],"research":null}