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Consumption of raw brown onions variably modulate plasma lipid profile and lipoprotein oxidation in pigs fed a high‐fat diet
Author(s) -
Gabler Nicholas K,
Ostrowska Ewa,
Sterling Sam J,
Jones Rodney B,
Tatham Brendan G,
Eagling David R,
Jois Mark,
Dunshea Frank R
Publication year - 2004
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1976
Subject(s) - postprandial , cholesterol , allium , chemistry , zoology , food science , biology , endocrinology , biochemistry , botany , diabetes mellitus
This study was undertaken to determine the effects of two commercially available brown onion varieties, ‘Cavalier’ and ‘Destiny’, supplemented at two different levels, on blood lipid and oxidative status using the pig as a model. Twenty‐five female cross‐bred pigs were allocated to one of five dietary treatments that consisted of a high‐fat control diet with no onion added, a low onion dose of 10 g onion MJ −1 DE and a high dose of 25 g onion MJ −1 DE for each variety of onion. Supplementation with ‘Destiny’ onion resulted in a 21% ( p < 0.05) reduction in the averaged fasted and postprandial plasma triacylglyceride (TG) measurements taken over the six‐week period in comparison with the control pigs. The average fasting and postprandial plasma cholesterol concentrations were significantly reduced by 5.5 and 12.4% in pigs that consumed the low and high dose of ‘Destiny’ onion, respectively ( p < 0.010), while ‘Cavalier’ was only effective at lowering cholesterol levels by 10% at the lower dose of supplementation. Inhibition in the rate of serum lipoprotein oxidation, measured as lag time, was increased by 23% ( p < 0.05) in plasma obtained from pigs that consumed ‘Cavalier’ compared with the control and ‘Destiny’ onion diets. These data indicate that onion consumption level may provide a dietary means of manipulating some of the risk indices associated with coronary heart disease, but the responses varied with type and dose of onion. Copyright © 2004 Society of Chemical Industry