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Antioxidant effects from onion (Allium cepa L.) on oxidative stress of rats cardiac muscle
Author(s) -
Slobodianik Nora,
Insani Marina,
Feliu M. Susana,
Galmarini Claudio R.
Publication year - 2007
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.21.5.a726-b
Subject(s) - allium , oxidative stress , antioxidant , polyphenol , food science , chemistry , reactive oxygen species , lipid peroxidation , oxidative phosphorylation , lipid oxidation , biochemistry , biology , botany
It was demonstrated the critical role of Reactive Oxygen Species (ROS) and Reactive Nitrogen Species (RNS) on the development of cardiac disorders. Diet rich in fruits and vegetables are related to a diminish risk of chronic disease due to oxidative stress for their content in phytochemicals. Onions (Allium cepa L.) have bioactive compounds including polyphenols and sulphur‐compounds that are antioxidants and positive inducers of phase II detoxifying enzimes; they protect cells from oxidative damage. We study the effects of onion juice consumption on lipid and protein oxidation of cardiac muscle of Wistar rats. Polyphenolic composition of onion that was administrated to experimental animals was determined by HPLC. Diet consumption and onion supplement at two level doses (D1 and D2 groups), growth curves of animals and the oxidative state of lipids and proteins of cardiac muscles were also determined. Control group fed only experimental diet(C group). No significant differences, for diet consumption and growth curves, were observed when D1 and D2 were compared with C. Onion supplement consumption was statistically different between D1 (0.671g/day) and D2 (1.775 g/ day). Protective effect was observed in D1 cardiac proteins (D1= 4.36 ± 0.95; D2 = 5.24 ± 0.87; C=6.43 ± 0.75 nmol carboniles/mg prot, p<0.0088)and a higher lipid oxidation in D2 (D1=1.82 ± 0.27; D2=2.51 ± 0.33; C=1.59 ± 0.19 μg MDA/gr tissue, p<0.0004). It was observed that the antioxidant/pro‐oxidant response was quantity‐ dependent and showed differential effects for both macromolecules. Supported by UBACyT(B060)