Consumption of brown onions (Alliumcepavar.cavalierand var.destiny) moderately modulates blood lipids, haematological and haemostatic variables in healthy pigs

Abstract

Although garlic and onions have long been associated with putative cardiovascular health benefits, the effects of different commercially available onions and level of intake have not been studied. Therefore, the aim of the present study was to evaluate the potential health benefits of raw onions using the pig as a biomedical model. Twenty-five female (Large White £ Landrace) pigs were used in a (2 £ 2)þ1 factorial experiment. Pigs were fed a standard grower diet supplemented with 100 g tallow/kg with the addition of Allium cepa var. cavalier or var. destiny at 0, 10 or 25 g/MJ digestible energy for 6 weeks. Overall, the consumption of onions resulted in significant reductions in plasma triacylglycerol; however, the reductions were most pronounced in pigs fed destiny onions (-26 %, P¼0·042). Total plasma cholesterol and LDL:HDL ratios were not significantly different. Onion supplementation, regardless of the variety, resulted in dose-dependent reductions in erythrocyte counts and Hb levels, while the white blood cell concentrations, particularly lymphocytes, were increased in pigs that consumed onions. Furthermore, indices of blood clotting were largely unaffected by onion consumption. In conclusion, dietary supplementation with raw brown onions has moderate lipid-modulating and immunostimulatory properties. However, daily onion intake .25 g/MJ digestible energy could be detrimental to erythrocyte numbers.Onions: Health: Lipid metabolism: Pig

Naringin dietary supplementation at 0.15% rates does not provide protection against sub-clinical acidosis and does not affect the responses of fattening lambs to road transportation

“…Some authors have suggested a direct effect of naringenin (the aglycone fraction of naringin), which can chelate the ferrous ion needed to form the central core of the haemoglobin, making it unavailable (Gnanamani et al, 2008;Renugadevi and Milton Prabu, 2009). Other authors, with similar results after feeding flavonoids to animals, have suggested a lipoperoxidation of blood cell membranes resulting in haemolysis and removal of damaged erythrocytes by the cells of the reticulo-endothelial system (Munday et al, 2003;Ostrowska et al, 2004). Nevertheless, in this study, the lack of significant differences in plasma Fe values and MCHC do not support the idea that naringin may cause haemolysis.…”

“…Unexpectedly, no effect due to the antioxidant properties of naringin could be observed in TBARS values. However, many authors have described a dosedependent effect of the flavonoids (Ostrowska et al, 2004;Farinacci et al, 2008). Therefore, the lack of effect of naringin treatment on TBARS observed in this study does not imply the ineffectiveness of this additive at different rates.…”

“…For example, Marzo et al (1990), Yen et al (2001) and Gnanamani et al (2008) showed genotoxic effects (a serious damage to DNA) on WBC when high doses of flavonoids were supplied. On the contrary, Ostrowska et al (2004) and Sultan and Hussein (2006) observed an increment of WBC in animals being fed different flavonoids. These apparently divergent results can be explained by a dose-dependent effect of these compounds (Ostrowska et al, 2004;Farinacci et al, 2008).…”

“…On the contrary, Ostrowska et al (2004) and Sultan and Hussein (2006) observed an increment of WBC in animals being fed different flavonoids. These apparently divergent results can be explained by a dose-dependent effect of these compounds (Ostrowska et al, 2004;Farinacci et al, 2008).…”

The liver antioxidant status of fattening lambs is improved by naringin dietary supplementation at 0.15% rates but not meat quality

“…Additional increases in glutathione peroxidase activity and glutathione levels in the livers of ethanol-treated rats fed low levels of naringin have also been observed previously (Seo et al, 2003). However, contrasting results regarding the antioxidant properties of naringin can be found in the literature revised, which seem to be explained by a dose-dependent effect of the flavonoids (Ostrowska et al, 2007). For example, the low doses of naringin (0.5 g/kg diet) offered to rabbits fed a high cholesterol diet by Jeon et al (2002) showed no reduction of hepatic TBARS data, whereas in the present study the TBARS values in liver samples were significantly lowered when the 1.5 g/kg naringin diet was offered to the lambs.…”