Antioxidant, Lipid-Lowering and Antihypertensive Effects of Red Welsh Onion (Allium fistulosum) in Spontaneously Hypertensive Rats
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- AOYAMA Sakiko
- Graduate School of Human Life Science, Osaka City University Osaka Yuhigaoka Gakuen Junior College
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- HIRAIKE Taeko
- Graduate School of Human Life Science, Osaka City University
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- YAMAMOTO Yukiko
- Graduate School of Human Life Science, Osaka City University
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The physiological effects of red Welsh onion were examined and compared with those of white Welsh onion. Male 6-week-old spontaneously hypertensive rat (SHR) was fed a control diet or diets high in fat and sucrose (HFS) with or without 5 % Welsh onion (red or white variety) for 4 weeks. A significant effect to suppress the increase in the blood pressure and the increase in the lipids in plasma and liver was observed in rats fed the red, but not white, Welsh onion compared to the rats fed the HFS diets. Red and white Welsh onion was effective to suppress the increase in the lipid peroxides in plasma, and in liver in case of white Welsh onion. The activity of antioxidant enzymes was downregulated by feeding the red and white Welsh onion. These results suggest that, although the antioxidant activity of red Welsh onion is weaker than the white one, antioxidant activity together with hypolipidemic effect of red Welsh onion might work favorably to suppress the increase in blood pressure. Detection of flavonoids, especially quercetin, and anthocyanins suggests that these compounds might be physiologically active components in red Welsh onion.
収録刊行物
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- Food Science and Technology Research
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Food Science and Technology Research 14 (1), 99-103, 2008
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282679432271104
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- NII論文ID
- 10021184788
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- NII書誌ID
- AA11320122
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- ISSN
- 18813984
- 13446606
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
