Figure 1From: Steam-cooking rapidly destroys and reverses onion-induced antiplatelet activity Effect of cooked onion extracts on human platelet aggregation in vitro. Negative values are platelet inhibitory, the magnitude of the value reflects the amount of inhibition relative to a parallel control. Positive values are platelet stimulatory reflecting the percentage increase in platelet aggregation above a collagen-induced control cause by the addition of the extract.Back to article page