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Inhibitory Effect of Garlic, Purple Onion, and White Onion on Key Enzymes Linked with Type 2 Diabetes and Hypertension.
J Diet Suppl. 2019; 16(1):105-118.JD

Abstract

Spices are used in soup preparation in many homes and serve as ingredients in the preparation of several traditional delicacies endowed with natural antioxidants such as polyphenols. The aim of this study is to evaluate the effect of aqueous extract of garlic, white onion, and purple onion on angiotensin-converting enzyme, α-amylase, and α-glucosidase activity in vitro and determine their antioxidant properties via various antioxidant assays such as OH*, Fe2+ chelation, and 2, 2'-azino-bis 3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical-scavenging assays. The results reveal that aqueous extract of garlic, purple onion, and white onion inhibited angiotensin-converting enzyme, α-amylase, and α-glucosidase in a concentration-dependent manner (0-4 mg/ml). However, purple onion (IC50 = 0.59 mg/ml) had higher inhibitory effect on angiotensin-converting enzyme than white onion (IC50 = 0.66 mg/ml) and purple onion (IC50 = 0.96 mg/ml). Furthermore, white onion had significantly (p < .05) stronger inhibitory effect on α-amylase (IC50 = 3.93 mg/mL) than garlic (IC50 = 8.19 mg/ml) and purple onion (IC50 = 8.27 mg/ml). Conversely, garlic (IC50 = 4.50 mg/ml) had no significantly higher inhibitory effect on α-glucosidase activity than white onion and purple onion. In addition, the aqueous extracts were able to scavenge 2,2- diphenyl-1-picrylhydrazyl (DPPH*) free radical and reduce Fe3+ to Fe2+ in a dose-dependent manner. Therefore, a possible mechanism by which garlic, white onion, and purple onion exert antidiabetes and antihypertensive properties could be through the inhibitory effect on ACE, α-amylase, and α-glucosidase coupled with their ability to prevent lipid peroxidation in the pancreas and heart, which justify their strong antioxidant properties.

Authors+Show Affiliations

a Department of Biochemistry , Federal University of Technology , Akure , Nigeria.a Department of Biochemistry , Federal University of Technology , Akure , Nigeria.a Department of Biochemistry , Federal University of Technology , Akure , Nigeria.a Department of Biochemistry , Federal University of Technology , Akure , Nigeria.a Department of Biochemistry , Federal University of Technology , Akure , Nigeria.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29522359

Citation

Oboh, Ganiyu, et al. "Inhibitory Effect of Garlic, Purple Onion, and White Onion On Key Enzymes Linked With Type 2 Diabetes and Hypertension." Journal of Dietary Supplements, vol. 16, no. 1, 2019, pp. 105-118.
Oboh G, Ademiluyi AO, Agunloye OM, et al. Inhibitory Effect of Garlic, Purple Onion, and White Onion on Key Enzymes Linked with Type 2 Diabetes and Hypertension. J Diet Suppl. 2019;16(1):105-118.
Oboh, G., Ademiluyi, A. O., Agunloye, O. M., Ademosun, A. O., & Ogunsakin, B. G. (2019). Inhibitory Effect of Garlic, Purple Onion, and White Onion on Key Enzymes Linked with Type 2 Diabetes and Hypertension. Journal of Dietary Supplements, 16(1), 105-118. https://doi.org/10.1080/19390211.2018.1438553
Oboh G, et al. Inhibitory Effect of Garlic, Purple Onion, and White Onion On Key Enzymes Linked With Type 2 Diabetes and Hypertension. J Diet Suppl. 2019;16(1):105-118. PubMed PMID: 29522359.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Inhibitory Effect of Garlic, Purple Onion, and White Onion on Key Enzymes Linked with Type 2 Diabetes and Hypertension. AU - Oboh,Ganiyu, AU - Ademiluyi,Adedayo O, AU - Agunloye,Odunayo M, AU - Ademosun,Ayokunle Olubode, AU - Ogunsakin,Bolaji Grace, Y1 - 2018/03/09/ PY - 2018/3/10/pubmed PY - 2019/5/18/medline PY - 2018/3/10/entrez KW - diabetes KW - hypertension KW - lipid peroxidation KW - α-amylase KW - α-glucosidase SP - 105 EP - 118 JF - Journal of dietary supplements JO - J Diet Suppl VL - 16 IS - 1 N2 - Spices are used in soup preparation in many homes and serve as ingredients in the preparation of several traditional delicacies endowed with natural antioxidants such as polyphenols. The aim of this study is to evaluate the effect of aqueous extract of garlic, white onion, and purple onion on angiotensin-converting enzyme, α-amylase, and α-glucosidase activity in vitro and determine their antioxidant properties via various antioxidant assays such as OH*, Fe2+ chelation, and 2, 2'-azino-bis 3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical-scavenging assays. The results reveal that aqueous extract of garlic, purple onion, and white onion inhibited angiotensin-converting enzyme, α-amylase, and α-glucosidase in a concentration-dependent manner (0-4 mg/ml). However, purple onion (IC50 = 0.59 mg/ml) had higher inhibitory effect on angiotensin-converting enzyme than white onion (IC50 = 0.66 mg/ml) and purple onion (IC50 = 0.96 mg/ml). Furthermore, white onion had significantly (p < .05) stronger inhibitory effect on α-amylase (IC50 = 3.93 mg/mL) than garlic (IC50 = 8.19 mg/ml) and purple onion (IC50 = 8.27 mg/ml). Conversely, garlic (IC50 = 4.50 mg/ml) had no significantly higher inhibitory effect on α-glucosidase activity than white onion and purple onion. In addition, the aqueous extracts were able to scavenge 2,2- diphenyl-1-picrylhydrazyl (DPPH*) free radical and reduce Fe3+ to Fe2+ in a dose-dependent manner. Therefore, a possible mechanism by which garlic, white onion, and purple onion exert antidiabetes and antihypertensive properties could be through the inhibitory effect on ACE, α-amylase, and α-glucosidase coupled with their ability to prevent lipid peroxidation in the pancreas and heart, which justify their strong antioxidant properties. SN - 1939-022X UR - https://www.unboundmedicine.com/medline/citation/29522359/Inhibitory_Effect_of_Garlic_Purple_Onion_and_White_Onion_on_Key_Enzymes_Linked_with_Type_2_Diabetes_and_Hypertension_ L2 - https://www.tandfonline.com/doi/full/10.1080/19390211.2018.1438553 DB - PRIME DP - Unbound Medicine ER -