{"id":44486,"date":"2020-10-22T00:30:24","date_gmt":"2020-10-21T22:30:24","guid":{"rendered":"https:\/\/rina.naturopatiadigital.eu\/?p=44486"},"modified":"2020-10-22T14:02:53","modified_gmt":"2020-10-22T12:02:53","slug":"area-de-conocimiento-tecnologia-naturopatica-o-naturopatia-aplicada-modulo-naturopatia-alimentaria-trofologia-efecto-del-extracto-acuoso-crudo-versus-hervido-de-ajo-y-cebolla-sobre-la-agregaci","status":"publish","type":"post","link":"https:\/\/rina.naturopatiadigital.eu\/?p=44486","title":{"rendered":"\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Alimentaria &#8211; TROFOLOGIA: \u00abEfecto del extracto acuoso crudo versus hervido de ajo y cebolla sobre la agregaci\u00f3n plaquetaria\u00bb"},"content":{"rendered":"<p><a href=\"https:\/\/1.bp.blogspot.com\/-5a_IY8Voseg\/X5F0LnPYJLI\/AAAAAAAAgVs\/Z7bd95Mru5YRh9pDlo42t_hjmR9NBCEjgCLcBGAsYHQ\/s768\/PLEFA.jpg\"><img decoding=\"async\" class=\"alignleft\" src=\"https:\/\/1.bp.blogspot.com\/-5a_IY8Voseg\/X5F0LnPYJLI\/AAAAAAAAgVs\/Z7bd95Mru5YRh9pDlo42t_hjmR9NBCEjgCLcBGAsYHQ\/s320\/PLEFA.jpg\" height=\"320\" border=\"0\" data-original-height=\"768\" data-original-width=\"576\" \/><\/a>Ali, M., Bordia, T., &amp; Mustafa, T. (1999).\u00a0<a href=\"https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S0952327898900060\">Effect of raw versus boiled aqueous extract of garlic and onion on platelet aggregation.\u00a0<\/a><em>Prostaglandins, Leukotrienes and Essential Fatty Acids (PLEFA)<\/em>, 60(1), 43-47.<\/p>\n<p>Los efectos de extractos acuosos de ajo y cebolla crudos y hervidos se estudiaron in vitro sobre la agregaci\u00f3n plaquetaria inducida por col\u00e1geno utilizando plasma rico en plaquetas de conejo y humano.<\/p>\n<p>Se observ\u00f3 con ajo una inhibici\u00f3n dependiente de la dosis de la agregaci\u00f3n plaquetaria del conejo. La cebolla tambi\u00e9n mostr\u00f3 efectos inhibidores dependientes de la dosis sobre la agregaci\u00f3n plaquetaria inducida por el col\u00e1geno, pero esta inhibici\u00f3n fue de menor magnitud en comparaci\u00f3n con el ajo en relaci\u00f3n con la dosis.<\/p>\n<p>La concentraci\u00f3n requerida para la inhibici\u00f3n del 50% de la agregaci\u00f3n plaquetaria del ajo se calcul\u00f3 en aproximadamente 6,6 mg ml-1 de plasma, mientras que la concentraci\u00f3n para la cebolla fue de 90 mg ml-1 de plasma. Los extractos de ajo y cebolla hervidos mostraron un efecto inhibidor reducido sobre la agregaci\u00f3n plaquetaria. El ajo, pero no la cebolla, inhibe significativamente la agregaci\u00f3n plaquetaria humana de una manera dependiente de la dosis. La potencia del ajo para inhibir la agregaci\u00f3n plaquetaria inducida por col\u00e1geno es aproximadamente similar a la de las plaquetas del conejo (8,8 mg ml-1 produjeron una inhibici\u00f3n del 50% de la agregaci\u00f3n plaquetaria).<\/p>\n<p>Los resultados de este estudio muestran que el ajo es aproximadamente 13 veces m\u00e1s potente que la cebolla para inhibir la agregaci\u00f3n plaquetaria y sugieren que el ajo y la cebolla podr\u00edan ser inhibidores m\u00e1s potentes de la agregaci\u00f3n plaquetaria en sangre si se consumen crudos que cocidos o hervidos.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ali, M., Bordia, T., &amp; Mustafa, T. (1999).\u00a0Effect of raw versus boiled aqueous extract of garlic and onion on platelet aggregation.\u00a0Prostaglandins, Leukotrienes and Essential Fatty Acids (PLEFA), 60(1), 43-47. Los efectos de extractos acuosos de ajo y cebolla crudos y hervidos se estudiaron in vitro sobre la agregaci\u00f3n plaquetaria inducida por col\u00e1geno utilizando plasma rico [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-44486","post","type-post","status-publish","format-standard","hentry","category-naturopatia-alimentaria-trofologia"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Alimentaria - TROFOLOGIA: &quot;Efecto del extracto acuoso crudo versus hervido de ajo y cebolla sobre la agregaci\u00f3n plaquetaria&quot; -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/rina.naturopatiadigital.eu\/?p=44486\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Alimentaria - TROFOLOGIA: &quot;Efecto del extracto acuoso crudo versus hervido de ajo y cebolla sobre la agregaci\u00f3n plaquetaria&quot; -\" \/>\n<meta property=\"og:description\" content=\"Ali, M., Bordia, T., &amp; Mustafa, T. (1999).\u00a0Effect of raw versus boiled aqueous extract of garlic and onion on platelet aggregation.\u00a0Prostaglandins, Leukotrienes and Essential Fatty Acids (PLEFA), 60(1), 43-47. Los efectos de extractos acuosos de ajo y cebolla crudos y hervidos se estudiaron in vitro sobre la agregaci\u00f3n plaquetaria inducida por col\u00e1geno utilizando plasma rico [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/rina.naturopatiadigital.eu\/?p=44486\" \/>\n<meta property=\"article:published_time\" content=\"2020-10-21T22:30:24+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-10-22T12:02:53+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/1.bp.blogspot.com\/-5a_IY8Voseg\/X5F0LnPYJLI\/AAAAAAAAgVs\/Z7bd95Mru5YRh9pDlo42t_hjmR9NBCEjgCLcBGAsYHQ\/s320\/PLEFA.jpg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minuto\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/rina.naturopatiadigital.eu\/?p=44486#article\",\"isPartOf\":{\"@id\":\"https:\/\/rina.naturopatiadigital.eu\/?p=44486\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/rina.naturopatiadigital.eu\/#\/schema\/person\/432852c9ed996fc42e869a813ecbffd7\"},\"headline\":\"\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Alimentaria &#8211; 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