e-journal

Red onion extract (Allium cepa L.) supplementation improves redox balance in oxidatively stressed rats

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Onions, consumed worldwide, are a good source of dietary phytochemicals with proven antioxidant properties. Catechin and quercetin are the most common and widely consumed flavonoids. The present study aimed to investigate the possible protective effect of onion extract as well as flavonoids (catechin and quercetin) on rats subjected to oxidative stress by mercuric chloride (HgCl2) treatment. Experiments were conducted on rat erythrocytes, which are a good model system to study oxidative stress. Results show that the oxidative stress induced by HgCl2 in Wistar rats resulted in substantially increased erythrocyte lipid peroxidation and higher activity of red cell plasma membrane redox system (PMRS)along with corresponding decrease in the intracellular reduced glutathione and antioxidant activity. Onion extract supplementation significantly (P < 0.05) attenuated these adverse effects of HgCl2. Flavonoid supplementation resulted in a slightly higher antioxidant response compared to onion extract. We conclude that supplementation of these flavonoids results in normalization of erythrocyte PMRS activity which provides onion (rich in quercetin), a novel mechanism to exert its antioxidant effect against HgCl2-induced oxidative stress in rat erythrocytes in vivo.

Keywords: Onion; Catechin and quercetin; Mercuric chloride; Oxidative stress; Antioxidant activity; Plasma membrane redox status (PMRS)

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Informasi Detail

Judul Seri

Food Science and Human Wellness

No. Panggil

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Penerbit

: Elsevier B.V.., 2013

Deskripsi Fisik

Food Science and Human Wellness 2 (2013) 99–104

Bahasa

English

ISBN/ISSN

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Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

Food And Health

Info Detail Spesifik

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Pernyataan Tanggungjawab

Wati/Agus

Versi lain/terkait

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