Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Onion (Allium cepa) has some scientific evidence supporting its use in the prevention of blood clots, though the strength of the evidence is still relatively low and primarily comes from in vitro, animal, and small human studies. Onions contain various sulfur-containing compounds, such as thiosulfinates and cepaenes, as well as flavonoids like quercetin, which have been shown to have antiplatelet and anticoagulant properties. These compounds may inhibit platelet aggregation—one of the key steps in the formation of blood clots—by interfering with the enzymes and pathways that activate platelets.

Several laboratory and animal studies have demonstrated that onion extracts can reduce platelet aggregation and prolong bleeding time. For example, a study published in the journal Thrombosis Research (1987) found that fresh onion juice inhibited platelet aggregation in rabbits. Some human studies, such as a small trial published in Prostaglandins, Leukotrienes and Essential Fatty Acids (1990), have reported that ingestion of raw onions led to reduced platelet aggregation in healthy volunteers.

However, large-scale clinical studies in humans are lacking, and the amount of onion required for a clinically meaningful effect is not well established. Most of the available evidence does not yet support using onions as a sole or primary means of preventing blood clots, but suggests they may have a mild supportive role as part of a healthy diet. Anyone at risk for blood clots should consult with a healthcare provider for appropriate diagnosis and treatment.

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