Effect of Garlic and Onions on Eicosanoid Metabolism

The effects of onion and garlic on eicosanoid metabolism have mainly been studied by observing the effects of garlic and onion preparations on platelet aggregation and subsequent eicosanoid synthesis. 

After liberation, AA is converted into prostaglandin endoperoxides by the action of the enzyme cyclooxygenase. Endoperoxides are rapidly converted into either stable prostaglandins, PGE2, PGF2a, and PGD2, or thromboxane A2. AA can also be converted into lipoxygenase-dependent products such as 12-hydroperoxyeicosatetraenoic acid (12-HPETE) and 12-hydroxyeicosatet-raenoic acid (12-HETE). 

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