Allium sp. vegetables are widely consumed for their characteristic flavour. Additionally, their consumption may provide protection against cardiovascular disease due to their antiplatelet and antioxidant activities. Although antiplatelet and antioxidant activities in Allium sp. are generally recognised, comparative studies of antiplatelet and antioxidant potency among the main Allium vegetable species are lacking. Also, the relationship between organosulfur and phenolic compounds and these biological activities has not been well established. In this study, the in vitro antiplatelet and antioxidant activities of the most widely consumed Allium species are characterised and compared. The species total organosulfur and phenolic content, and the HPLC profiles of 11 phenolic compounds were characterised and used to investigate the relationship between these compounds and antiplatelet and antioxidant activities. Furthermore, antiplatelet activities in chives and shallot have been characterised for the first time. Our results revealed that the strongest antiplatelet agents were garlic and shallot, whereas chives had the highest antioxidant activity. Leek and bunching onion had the weakest both biological activities. Significantly positive correlations were found between the in vitro antiplatelet activity and total organosulfur (R=0.74) and phenolic (TP) content (R=0.73), as well as between the antioxidant activity and TP (R=0.91) and total organosulfur content (R=0.67). Six individual phenolic compounds were associated with the antioxidant activity, with catechin, epigallocatechin and epicatechin gallate having the strongest correlation values (R>0.80). Overall, our results suggest that both organosulfur and phenolic compounds contribute similarly to Allium antiplatelet activity, whereas phenolics, as a whole, are largely responsible for antioxidant activity, with broad variation observed among the contributions of individual phenolic compounds.

中文翻译：

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六种葱属蔬菜生物活性物质含量与抗血小板和抗氧化活性的关系

葱属 蔬菜因其独特的风味而被广泛食用。另外，由于它们的抗血小板和抗氧化活性，它们的食用可以提供抗心血管疾病的保护。尽管在葱属中具有抗血小板和抗氧化活性。通常公认的是，主要的葱属植物种类之间缺乏抗血小板和抗氧化功效的比较研究。同样，有机硫和酚类化合物与这些生物活性之间的关系还没有很好地建立。在这项研究中，最广泛使用的葱属的体外抗血小板和抗氧化活性对物种进行表征和比较。表征了总有机硫和酚类物质的种类，以及11种酚类化合物的HPLC图谱，并用于研究这些化合物与抗血小板和抗氧化活性之间的关系。此外，首次表征了韭菜和葱中的抗血小板活性。我们的结果表明，最强的抗血小板药是大蒜和青葱，而细香葱具有最高的抗氧化活性。韭菜和聚束洋葱的生物活性最弱。在体外之间发现显着正相关抗血小板活性和总有机硫含量（R = 0.74）和酚类（TP）含量（R = 0.73），以及抗氧化剂活性和TP之间（R = 0.91）和总有机硫含量（R = 0.67）。六种单独的酚类化合物具有抗氧化活性，儿茶素，表没食子儿茶素和表儿茶素没食子酸酯的相关值最强（R> 0.80）。总体而言，我们的结果表明，有机硫和酚类化合物均对大蒜的抗血小板活性具有相似的作用，而酚类化合物总体上是抗氧化活性的主要来源，并且各个酚类化合物的贡献之间存在较大差异。