Garlic and onions: their effect on eicosanoid metabolism and its clinical relevance

Ali, Muslim; Thomson, Martha; Afzal, Muhammad

doi:10.1054/plef.1999.0124

Cited by 167 publications

(116 citation statements)

References 137 publications

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“…The onion bulb has anthelmintic, anti-inflammatory, antiseptic, antispasmodic, carminative, diuretic, expectorant, febrifuge, hypoglycemic, hypotensive, lithontriptic, and good tonic properties (Barakade & Lokhande 2011). Onion bulbs of red cultivars are harvested when mature in the summer and can be used to make a homeopathic remedy for symptoms including running eyes and nose (Ali et al 2000). The juice of the onions is used as a moth repellent and can also be rubbed onto the skin to repel insects.…”

Section: Introductionmentioning

confidence: 99%

Total phenolics, antioxidant and xanthine oxidase inhibitory activity of three colored onions (Allium cepaL.)

Nile¹,

Park²

2013

Frontiers in Life Science

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Methanolic extracts from bulbs of three onion (Allium cepa L.) varieties: red (Pusa Red), white (Pusa White Round), and yellow (Arka Pitamber) and the CHCl 3 , Et 2 O, EtOAc, and n-BuOH fractions obtained from those extracts were investigated for their total phenolics and antioxidant activity. The antioxidant activity measurements, expressed as total antioxidant status (TAS), were 5.2-50.18, 2.2-35.6 and 3.5-42.2 mg ml −1 for red, white and yellow onion bulb extracts, respectively, as compared to trolox (IC 50 , 40.2 mg ml −1 ). The total phenolic content of the samples was 62-186, 56-156 and 68-165 mg GAE ml −1 for red, white and yellow onion bulb extracts, respectively, with all solvents. There was a positive correlation between the total phenolic content and antioxidant activity for MeOH extracts and EtOAc fractions (R 2 = 0.96, 0.8 respectively). Of the selected colored onion bulbs the red onion (IC 50 = 14.2 μg ml −1 ) revealed more potent xanthine oxidase inhibitory activity to those of yellow (IC 50 = 15.5 μg ml −1 ) and white onion (IC 50 = 17.0 μg ml −1 ) in vitro and as compared to control allopurinol (IC 50 = 10.5 μg ml −1 ). The kinetic study by xanthine oxidase revealed that the white and yellow onion extracts were non-competitive inhibitors, as K m values were constant, while V max consequently decreased with increased inhibitor concentration. In the red onion extract there was an increase in K m values while V max remained constant at all extract concentrations, thus confirming a competitive type of inhibition by the Lineweaver-Burk equation. These findings suggest that these onion varieties can be considered as potential sources of antioxidants and XO inhibitory agents.

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Section: Introductionmentioning

confidence: 99%

Total phenolics, antioxidant and xanthine oxidase inhibitory activity of three colored onions (Allium cepaL.)

Nile¹,

Park²

2013

Frontiers in Life Science

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“…The therapeutic use of garlic in cancer have been widely studied. 18,19 Diallyl sulfide (DAS) is a flavor derived from garlic and is sequentially converted to diallyl sulfoxide (DASO) and diallyl sulfone (DASO2) by cytochrome P450 2E1 (CYP2E1). This component decreased the incidence of cancers, 20 inhibiting tumor cell growth in vitro 21 and suppressing the formation of DNA-adducts caused by N-nitroso compounds.…”

Section: Introductionmentioning

confidence: 99%

Vitamin C and diallyl sulfide as chemosensitizers to cisplatin in treating hepatocellular carcinoma

Abdel-Hamid¹,

Nazmy²,

Nazmy³

2011

JST

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BackgroundThe resistance to chemotherapy is a major obstacle in the treatment of hepatocellular carcinoma (HCC), necessitating the discovery of additional agents. The use of natural products in this respect is extensively under investigation. Methods Two hundred and ten male albino rats were used, divided into 14 groups. Selected groups were pre-treated with vitamin C (ascorbic acid, AA) and/or diallyl sulphide (DAS). Hepatocellular dysplasia was initiated by a single intra-peritoneal (IP) injection of diethyl nitrosamine (DENA), diabetes was induced by a single IP injection of Streptozotocin (STZ). Other groups were treated with cisplatin (CP) alone or combined with AA and/or DAS for 14 weeks. This work aims to check if naturally occurring materials can help in improving response to CP chemotherapy using ploylol profile as a new index in management of HCC. ResultsThe results revealed that DENA significantly increased relative liver weight, serum ALT, AST and GGT activities, AFP, TNF-α and IL-6 levels, expression of aldose reductase (AR), sorbitol dehydrogenase (SDH) and Bcl2 proteins in the liver with decrease in body weight, expression of Bax protein and Bax/Bcl2 ratio in the liver. These effects were more pronounced in DENA+STZ group. These parameters showed relative correlation to AFP levels in HCC, in response to AA and/or DAS treatment except for SDH. Treatment with CP and/or AA and/or DAS significantly modulated most of these parameters except for SDH which showed no significant change in response to the suggested treatment. ConclusionsIn conclusion, AA and/or DAS showed apparent chemo-sensitizing, anti-inflammatory, AR inhibitory, apoptotic inducing and anti-diabetic activities, indicating new aspects for use as adjuvant to chemotherapy. Induction of diabetes in hepatocellular dysplasia -bearing rats showed higher resistance to chemotherapy. Ploylol profile is a useful prognostic tool in HCC patients with diabetic interference.

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“…Hence, antioxidants derived from natural resources are perceived by consumers as being better and safer than synthetics. Among natural sources, garlic (Allium sativum) and onion (Allium cepa) have been used as a spice food and medicine for over 4,000 years (Ali et al, 2000). Both garlic and onion are known to possess various biological functions, including antioxidant and antimicrobial activities (Corzo-Martinez et al, 2007; Lanzotti, 2006).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Antioxidant Activities of Ethanol Extracted Garlic and Onion as Affected by Pre-heating for the Application of Meat Products

Park¹,

Chin²

2010

Korean Journal for Food Science of Animal Resources

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The objective of this study was to evaluate the pre-heating treatment effects on the antioxidant properties of ethanolic garlic and onion extracts. Garlic and onion with or without heating (100 o C, 30 min) were extracted with ethanol, and the total phenolic content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability, iron chelating ability, reducing power, and antioxidant activity in a linoleic acid emulsion system were evaluated. Garlic (41%) had a higher drying yield than onion (11%). Regardless of pre-heating, ethanol extracts of onion resulted in an approximately 25-fold higher yield than those of garlic. Thermal treatment before extraction decreased the levels of ethanol-soluble phenolics for both garlic and onion. Regardless of pre-heating, the radical scavenging abilities of ethanol extracts from garlic were greater than the ethanol extracts from onion. The iron chelating abilities of ethanol extracts from fresh and heated garlic were 85 and 81% at 10 mg/mL, respectively, whereas those of onion extracts were 10 and 9% at the same concentration, respectively. However, no differences in reducing power between garlic and onion extracts were observed. Both garlic and onion inhibited the formation of hydroperoxide in linoleic acid emulsion systems when ethanol was used as a solvent. Overall, garlic extracts had greater antioxidant activity than onion extracts, and the antioxidant activity of garlic and onion extracts were not significantly affected by thermal treatment.

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Garlic and onions: their effect on eicosanoid metabolism and its clinical relevance

Cited by 167 publications

References 137 publications

Total phenolics, antioxidant and xanthine oxidase inhibitory activity of three colored onions (Allium cepaL.)

Total phenolics, antioxidant and xanthine oxidase inhibitory activity of three colored onions (Allium cepaL.)

Vitamin C and diallyl sulfide as chemosensitizers to cisplatin in treating hepatocellular carcinoma

Evaluation of Antioxidant Activities of Ethanol Extracted Garlic and Onion as Affected by Pre-heating for the Application of Meat Products

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