Component

Inhibition of aggregation in human platelet assays with garlic extracts

Inhibition of aggregation in human platelet assays with garlic extracts. Interpret through the linked study species, preparation, exposure and measured endpoint.

2 recorded relationships. Experimental role, claim status and evidence remain attached to each record.

Read recorded mechanisms Open recursive mind map

How nutrients influence it

Every nutrient with a recorded effect on this component, credited to the nutrient that acted rather than the chapter that recorded it. Open a nutrient to see the findings and the conditions they were measured under.

How nutrients reach it in more than one step

Chains of two or more recorded steps that end here, grouped by the nutrient they start from. Each step is a separate finding, so a chain is a route a mechanism could take, not proof that it does.

Tracing routes…

What it does

Every recorded relationship this component is part of, grouped by its role. Plain wording comes first; the technical statement follows.

Recorded relationships

What acts on it

  1. Previously crushed garlic retained some platelet-inhibitory activity after six-minute heating that abolished it in uncrushed samples.

    Crushed and uncrushed heated garlic preparations in the 2007 platelet study → Inhibition of aggregation in human platelet assays with garlic extracts Recorded from sourceungraded
    Experimental context and source evidence
    evidence_access
    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.
    experimental_contrast
    {"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": []} Explicit extracted experimental comparison; source-derived draft.
    experimental_model
    Human platelets exposed to extracts of heated garlic; in vitro.
    interpretation_status
    Source-derived extraction of a fact-checked reference; access is explicit, not independent raw-data verification.
    limitations
    Relative retained inhibitory activity, not increased bleeding or reduced human thrombosis after a meal.
    plain_language
    Previously crushed garlic retained some platelet-inhibitory activity after six-minute heating that abolished it in uncrushed samples.
    primary_references
    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
    source_locator
    Reviewed reference lines 21-21; exact primary location described in quoted passage where extracted.

    Allicin: detailed mechanisms of action (reviewed 5 October 2026) · lines 21–21

    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. · supports · Human platelets exposed to extracts of heated garlic; in vitro. · Recorded from source · Recorded from source

    **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/)
    Complete structured claim and evidence

  2. Heating beyond ten minutes eliminated the tested garlic-extract platelet-inhibitory activity.

    Crushed and uncrushed heated garlic preparations in the 2007 platelet study → Inhibition of aggregation in human platelet assays with garlic extracts Recorded from sourceungraded
    Experimental context and source evidence
    evidence_access
    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.
    experimental_contrast
    {"intervention": "Prolonged heating", "comparator": "Unheated garlic extract", "endpoint": "Heating beyond ten minutes eliminated the tested garlic-extract platelet-inhibitory activity.", "effect_direction": "decrease", "combination": "single", "conditions": []} Explicit extracted experimental comparison; source-derived draft.
    experimental_model
    In vitro platelet assay after specified cooking conditions.
    interpretation_status
    Source-derived extraction of a fact-checked reference; access is explicit, not independent raw-data verification.
    limitations
    Interpret only within the recorded preparation, exposure and comparator. The complete source passage retains qualifications; unspecified doses/timing have not been extracted here. No clinical efficacy, nutrient deficiency or unique molecular mediation is inferred.
    plain_language
    Heating beyond ten minutes eliminated the tested garlic-extract platelet-inhibitory activity.
    primary_references
    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
    source_locator
    Reviewed reference lines 21-21; exact primary location described in quoted passage where extracted.

    Allicin: detailed mechanisms of action (reviewed 5 October 2026) · lines 21–21

    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. · supports · In vitro platelet assay after specified cooking conditions. · Recorded from source · Recorded from source

    **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/)
    Complete structured claim and evidence

In the sources

Preserved passages that mention this component, quoted exactly. Open one to read it in context.

    This is a research prototype built from draft material. It is not medical advice, and its statements still await verification against the original studies.