Abstract
Background: Use of Allium cepa L. (Onion) as spice in traditional cooking, concoctions and preparations has long been established since ancient time. However, the implication of its mode of consumption on health benefits is inadequately considered or explored. Objectives: This experimentally-controlled designed nutritional study aimed to determine and compare the effects of consumption of Allium cepa in its raw form and in mixed meal on body weight, glycemic tolerance/control and, lipid profile in diabetic rats. Materials and Methods: Twenty one adult (170-200g) male Wistar rats were randomly categorized into three experimental groups (n=7, each): Diabetic Control (DC), Diabetic Onion Extract-Treated (DOE), and Diabetic Onion-supplemented Diet-Fed (DSO). Diabetes was inducted with 150 mg/dL, alloxan monohydrate solution intraperitoneally. Animals were fed according to the experimental design with water ad libitum for six weeks. Body weights and Fasting blood sugar (FBS) concentrations were measured twice weekly. LP and OGTT were conducted. Microsoft Excel and statistical SPSS program version 22 were used for data analysis. Results are expressed as mean ± SEM. Comparison between groups were made using Students’t-test and one way ANOVA. Results: Consumption of onion in its raw (aqueous extract) form caused more reduction in blood glucose concentration (DOE - 38.14% versus DSO - 11.2%; P = 0.02) and body weight gain (DOE -7.71% versus DSO - 16.32%; P = 0.01), with improved lipid profile than when ingested in mixed meal (supplemented diet). Glycemic response curves peaked at 60 minutes of glucose challenge in DSO and DOE groups. Conclusion: Mode of consumption of Allium cepa, influenced its therapeutic anthropometric and lipoglycemic effects in diabetic rats.
Highlights
The use of onion as a nutraceutical has become of increasing interest in the recent years largely due to an increase in the availability of evidence-based findings demonstrating its numerous health benefits in treating diverse disease conditions
Onion consumption caused a significant (P < 0.05) decrease in mean weight gain in DSO (16.32%) and Diabetic Onion Extract-Treated (DOE) (7.71%) rats compared with the diabetic control rats (28.74%)
A significant (P < 0.05) reduction in mean Fasting blood sugar (FBS) concentrations was observed in both DOE and DSO rats compared with the control
Summary
The use of onion as a nutraceutical has become of increasing interest in the recent years largely due to an increase in the availability of evidence-based findings demonstrating its numerous health benefits in treating diverse disease conditions. Allium cepa commonly known as “onion” is one of the most widely used vegetables in the world cuisine and is generally consumed in foods. Onion is consumed in different forms which vary from one culture to another. Onion is consumed as spice in traditional cooking, concoctions and preparations. While some people take onion in its raw form in some cuisine, some preferred it boiled or fried in prepared diets. Most studies investigating the potentiality of onion (Allium cepa) in human subjects and animal models administered the onion as a direct oral aqueous extract or gel while very few tried incorporating it into the test diet in. (Onion) as spice in traditional cooking, concoctions and preparations has long been established since ancient time. The implication of its mode of consumption on health benefits is inadequately considered or explored
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