Effect of onion juice supplementation on antioxidant status in participants with mild hypercholesterolemia

Gyeong Im Jeon, Min Jeong Shin, Kyung Hea Lee, Eunju Park

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)

Abstract

Hypercholesterolemia is known to be associated with enhanced oxidative stress related to increased lipid peroxidation. Several epidemiological and clinical studies have reported the benefits of consuming fruits and vegetables, leading to reduced risks for cardiovascular diseases and several types of cancers. Flavonoids are potential antioxidants found in foods such as onions. The aim of this study was to investigate the effect of decocted onion juice (about 300 g onion) supplementation for 10 weeks on antioxidant status in mild hypercholesterolemic subjects. Twenty-seven participants were studied in a randomized, single-blind, placebo-controlled, crossover design. Indices of antioxidant status used were plasma total antioxidant capacity, antioxidant vitamins, LDL oxidation, erythrocyte antioxidant enzyme activity, and leukocyte DNA damage. After 10 weeks of consuming decocted onion juice, there were no significant differences in all the tested parameters. In conclusion we failed to find any antioxidant effect of onion supplementation in subjects with mild hypercholesterolemia.

Original languageEnglish
Pages (from-to)227-231
Number of pages5
JournalFood Science and Biotechnology
Volume22
Issue numberSUPPL. 1
DOIs
Publication statusPublished - 2013

Keywords

  • DNA damage
  • LDL oxidation
  • hypercholesterolemia
  • onion juice
  • oxidative stress

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

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