A study of possible causes of increased fibrinolytic activity during exercise.
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Biomedical subjects
Publications and source records attributed to H A Dewar.
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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.
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A steam-distilled and an ether extract of onion have both been found to enhance blood fibrinolysis without depressing fibrinogen content in groups of human volunteers. Chemical analysis has shown which sulphur-containing compounds were in highest concentration and common to both and thus likely to carry this property, but their very intense and prolonged flavour precludes their clinical use. One sulphur containing but nearly odourless compound has been identified as having indirect fibrinolytic potential. A species difference in respect of fibrinolysis has been found between English and Spanish onion but is of little importance.
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