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KMID : 1007520090180010179
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Food Science and Biotechnology
2009 Volume.18 No. 1 p.179 ~ p.184
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Onion Supplementation Inhibits Lipid Peroxidation and Leukocyte DNA Damage due to Oxidative Stress in High Fat-cholesterol Fed Male Rats
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Park Jae-Hee
Seo Bo-Young
Lee Kyung-Hea
Park Eun-Ju
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Abstract
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The aim of this study was to investigate effects of onion, red onion, or quercetin on plasma antioxidant vitamin,lipid peroxidation, and leukocyte DNA damage in rats fed a high fat-cholesterol diet. Forty SD male rats were assigned tonormal control, high fat-cholesterol diet (HF), or HF+5% onion powder, HF+5% red onion powder, or HF+0.01% quercetin.The HF diet resulted in significantly higher plasma lipid peroxidation which decreased with onion, red onion, or quercetinsupplementation. Leukocyte DNA damage induced by HF diet decreased significantly in rats fed onion and red onion, whilequercetin supplementation had no effect on preventing leukocyte DNA damage. H2O2 induced leukocyte DNA damageexhibited a highly significant negative correlation with plasma retinol and tocopherols. These results suggest that onion or redonion powder exerts a protective effect with regard to DNA damage in rats fed HF diet. However, 0.01% quercetin in pureform might not be effective at preventing DNA damage.
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KEYWORD
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onion, red onion, quercetin, lipid soluble vitamin, lipid peroxidation, DNA damage, high fat-cholesterol diet
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