A fatty cid fraction separated from yellow onion has been subjected to thin layer chromatographic techniques, UV and IR spectrophotometric analyses. This silicic acid‐chromatographed fraction corresponds to the prostaglandin A1 fraction. Preliminary identification strongly suggests that this component of onions appears to be a prostaglandin (PGA1) or a prostaglandin‐like compound.
No takes yet. Share an insight, caveat, or question.
Attrep et al. (1973) studied this question.
Synapse has enriched 5 related papers. Consider them for comparative context: