Effect of onions on blood fibrinolytic activity.
Twenty-two convalescent patients at rest were given a fat-enriched breakfast with and without the addition of 60 g. of fried or boiled onions. Both forms of onions were found to prevent the expected decrease in fibrinolytic activity, and indeed the latter was actually increased.
D000328:Adult; D000368:Aged; D002784:Cholesterol / Q000097:blood; D003289:Convalescence; D004041:Dietary Fats; D005340:Fibrinogen / Q000097:blood; D005343:Fibrinolytic Agents / Q000097:blood*; D006801:Humans; D008875:Middle Aged; D010438:Peptic Ulcer Hemorrhage / Q000628:therapy; D011517:Prothrombin Time; D014675:Vegetables
D004041:Dietary Fats; D005343:Fibrinolytic Agents; D005340:Fibrinogen; D002784:Cholesterol