Effects of Dietary Broad Bean and Red Onion Intake on Weight Loss Properties in Obese Rats

Abstract

Broad bean and red onion are common Egyptian foods that many Egyptians are accustomed to eat them together as a part of daily diet. The aim of this study was to explore the effect of daily intake of broad bean and red onion on weight loss properties in obese rats. Chemical composition, total polyphenols and anthocyanins were determined in both foods. Forty-five Sprague Dawley rats were divided into two groups. Negative control group (n=9) and high fat diet group (n=36). After inducing obesity (4 weeks), they were divided into four equal groups (n=9);high fat diet, high fat diet with 5% broad beans , high fat diet with 5% red onions and high fat diet with 5% broad beans and 5%red onions respectively for another 4 weeks. Anthropometric measurements (body mass index) and biochemical analyses (serum lipids profile and leptin concentrations) were carried out. Results showed that the outer layer of red onion contained significantly higher amount of polyphenols than broad beans and lower layer of red onion. Anthocyanins were detected in red onion but no detected amounts were found in broad bean. Results indicated that the body mass index and serum lipids profile, specifically triacylglycerols were significantly higher in high fat diet fed group .The addition of broad beans or red onions caused significant improvement in all studied parameters but the most favorable effects were observed in broad beans and red onion combination group due to multifactor effect of their components. Further research, including clinical trials to elucidate the mechanisms of action and the influence of different fractions of polyphenols contained broad bean and red onion are recommended.