Onion, Garlic, and Experimental Atherosclerosis

Gs, Sainani; Desai, D.B.; Natu, M; Katrodia, K.M.; Valame, V.P.; Sainani, P.G.

doi:10.1536/ihj.20.351

Cited by 32 publications

(17 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Similarly, decreased cholesterol concentration both in blood as well as in liver has been reported in rats maintained on high-sucrose diet and treated with essential oil of onion (Adamu et al 1982) and in rats maintained on highfat diet and treated with allylpropyl disulfi de (Wilcox et al 1984). Decreased blood cholesterol has been evidenced in rabbits maintained on high-cholesterol diet and treated with onion (Sharma et al 1975a, Sainani et al 1979a, onion juice (Jain 1976) or essential oil of onion (Bordia et al 1975). Decreased blood and liver triglyceride level has been reported as a result of onion treatment to rabbits maintained on high-sucrose diet (Sebastian et al 1979).…”

Section: Resultsmentioning

confidence: 99%

Hypolipidemic and antioxidant efficacy of dehydrated onion in experimental rats

et al. 2010

View full text Add to dashboard Cite

Hypolipidemic and antioxidant potency of a dehydrated onion product was evaluated in experimental rats maintained for 6 weeks at 5 and 10% dietary levels. Serum cholesterol especially low-density lipoprotein was signifi cantly reduced by dietary dehydrated onion in hypercholesterolemic rats. This was associated with an increase in high density lipoprotein cholesterol. Blood triglyceride concentration in hypercholesterolemic rats was lower in onion supplemented diet group. Glutathione, ascorbic acid and α-tocopherol in the blood of hypercholesterolemic rats were higher in onion treatment, while lipid peroxides were lower. Hepatic α-tocopherol concentration was higher in rats maintained on onion diets, while lipid peroxides were reduced. Thus, this study has proved signifi cant cholesterol lowering and antioxidant effect of dehydrated onion product.

show abstract

Section: Resultsmentioning

confidence: 99%

Hypolipidemic and antioxidant efficacy of dehydrated onion in experimental rats

et al. 2010

View full text Add to dashboard Cite

show abstract

“…The mean final serum cholesterol as well as mean of the final levels expressed as percentages of the corresponding initial levels in the atherosclerotic control rabbits increased by about 10 times than that in the normal control ones. Bordia et al 6 and Sainani et al 10 reported about 8 times higher level of serum cholesterol in the Table - atherosclerotic control batch than that in the normal control ones by feeding 0.5 gm of cholesterol to male albino rabbits for 8 and 12 weeks respectively. Hollander et.al.…”

Section: Discussionmentioning

confidence: 97%

“…Similar higher levels have also been reported by Sainani et.al. 10 . The mean final serum LDL level in the atherosclerotic control rabbits increased by almost 20 times than that in the normal controls ones.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

The Effect of Garlic on Cholesterol Induced Hyperlipidaemia in Rabbits

Ahmed

Begum

Naushaba

et al. 2009

Ibrahim Med. Coll. J.

View full text Add to dashboard Cite

An experimental biochemical study was made on rabbits to demonstrate the possible role of aqueous extract of garlic as an antilipidaemic agent in the prevention of hyperlipidaemia. Untreated rabbits on atherogenic diet showed worse lipidaemic status than the normal control ones, as evident in higher serum cholesterol, triglycerides (TG), low-density lipoprotein (LDL) and lower high-density lipoprotein (HDL) level. On the otherhand the rabbits on atherogenic diet treated with aqueous extract of garlic showed significantly better lipidaemic status. It is suggested that aqueous extract of garlic is an important determinant of serum lipid level, which is an antilipidaemic agent against the pathogenesis of atherosclerosis. Ibrahim Med. Coll. J. 2007; 1(1): 16-20 Key words: Garlic; Cholesterol; hyperlipidaemia doi: 10.3329/imcj.v1i1.2890

show abstract

“…실제로 N-acetyl-L-cysteine(NAC) 은 cysteine으로 쉽게 탈아세틸화 되어 glutathione의 전구 체로 쓰이며, glutathionedms SH 그룹이 존재하여 활성 산 소인 H2O2, ․OH, HOCl 등을 환원시키므로 radical에 의한 손상을 억제한다 (12). 황화합물은 생체 활력향상과 살균작 용 물질, -2가 화학적 특이성에 의한 중금속 독성을 해독시 키는데 이용되어져 왔으며, 또한 황화합물인 sulfoxide, disulfides, trisulfides 및 thiophenes는 지질의 양적인 저하 (13), 항응혈작용 유발 (14), 미생물 활동 억제 (15) NB: Nutrient broth.…”

unclassified

Antioxidant and Antimicrobial Activities of Ethanol Extract from Six Vegetables Containing Different Sulfur Compounds

김경희¹,

김혜정²,

변명우

et al. 2012

Journal of the Korean Society of Food Science and Nutrition

View full text Add to dashboard Cite

This study investigated the antioxidant activities, and antimicrobial activity in vitro of an 80% ethanol extract from garlic, daikon, leek, ginger, onion, and green onion, which are widely-used ingredients in Korean food that contain sulfur. The total polyphenol content in ginger and leek extracts showed a high value (233.63±4.59 and 220.98±10.56 mg/g GAE) and onions, leeks, garlic, and daikon followed by with 69. 07±1.42, 68.83±2.11, 19.41±0.40, 19.05±03.32 mg/g GAE, respectively. DPPH radical scavenging activity was highest with ginger extracts (1.57±0.15 mg/mL as IC50) followed in order of decreasing activity by leeks, onions, daikon, green onions, and garlic. The results of ABTS radical scavenging activity and FRAP value showed higher antioxidant activity in extracts from ginger and leek. The order of vegetables with most to least prevalent ABTS radical scavenging activity was green onions, onions, garlic, and finally daikon. From greatest to least FRAP value, the relevant vegetables were green onions, onions, daikon, and garlic (p<0.05). Ginger extracts showed promise against seven strains of microbes: Bacillus cereus, Bacillus subtillis, Staphylococcus aureus, Lactobacillus plantarum, Escherichia coli, Salmonella enterica, and Pseudomonas aeruginosa. Garlic extracts (5 mg/disc) showed strong antimicrobial activity against B. cereus (22.3 mm) and E. coli (24.3 mm). Extracts of both onion and green onion showed antimicrobial activity against only E. coli (12.7 and 10.3 mm) and B. cereus (12.0 and 12.5 mm) at 10 mg/disc, and the inhibition zone diameter from extracts of garlic and leeks were 18.0 mm and 10.4 mm vs. L. plantarum at 10 mg/disc. This study showed positive antioxidant activities for ginger and leeks, and positive antimicrobial activities for leeks and garlic. These sulfur-containing vegetables are widely used in Korean food. Leeks especially could serve as a functional food preservative.

show abstract

Onion, Garlic, and Experimental Atherosclerosis

Cited by 32 publications

References 6 publications

Hypolipidemic and antioxidant efficacy of dehydrated onion in experimental rats

Hypolipidemic and antioxidant efficacy of dehydrated onion in experimental rats

The Effect of Garlic on Cholesterol Induced Hyperlipidaemia in Rabbits

Antioxidant and Antimicrobial Activities of Ethanol Extract from Six Vegetables Containing Different Sulfur Compounds

Contact Info

Product

Resources

About