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

作     者：Nidhi Jaiswal Dileep Kumar Syed Ibrahim Rizvi 

作者机构：Centre of Food TechnologyUniversity of AllahabadAllahabad 211002India Department of BiochemistryUniversity of AllahabadAllahabad 211002India 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2013年第2卷第2期

页      面：99-104页

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083201[工学-食品科学] 

基　　金：Nidhi Jaiswal acknowledges the Junior Research Fellowship(JRF)from University Grants Commission(UGC) New Delhi India 

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

摘      要：Onions,consumed worldwide,are a good source of dietary phytochemicals with proven antioxidant *** and quercetin are the most common and widely consumed *** 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)*** were conducted on rat erythrocytes,which are a good model system to study oxidative *** 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 *** extract supplementation significantly(P0.05)attenuated these adverse effects of *** supplementation resulted in a slightly higher antioxidant response compared to onion *** 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.©2013 Beijing Academy of Food *** and hosting by Elsevier *** rights reserved.