Protective effect of different layers of onion extracts (Allium cepa L.) on markers of oxidative stress in erythrocytes
作者： Syed Ibrahim Rizvi
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摘要: Onions (Allium cepa L.) are the rich source of flavonoids, consisting mainly quercetin-3,4´-O-diglucoside (QDG) and quercetin-4´-O-monoglucoside (QMG), as major flavonoids. In present study, we report in vitro protective effect different layers onion extract on biomarkers oxidative stress free radical induced hemolysis erythrocytes. Results show a significant protection by erythrocyte subjected to tert-butyl hydroperoxide (t-BHP) treatment, evidenced decrease malondialdehyde (MDA) increase reduced glutathione (GSH) content. Onion extracts also showed from hemolysis. Quercetin (at micromolar concentration) antioxidant protecting erythrocytes t-BHP changes. The results more pronounced for outer compared inner layers, suggesting that outermost living had higher activities innermost layers.
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