Effect of garlic (Allium sativum) and onion(Allium cepa) allicin extracts on the cholesterol in egg

Background: Allium cepa, Allium sativum, and Monodora myristica are commonly sourced food condiments in every household in Nigeria. In the present study, we investigated the phytochemical compositions, in vitro and in vivo antioxidant activity of these plants. Methods: The aqueous extracts from the A. cepa, A. sativum, and M. myristica were evaluated for phytochemical composition using standard protocols while the antioxidant activities were evaluated using the reducing power assay. Forty-five (45) Male Wistar rats (weighing 185±10 g) were divided into five groups (n=9) and were orally administered with 100 mg/kg BW each of A. sativum, M. myristica, A. cepa, and ascorbic acid while the control group received 0.5 mL/kg BW distilled water alone. Animals (n=3) from each group were sacrificed after the 20th, 25th, and 30th days of oral administration. The blood and tissue samples were collected for the analysis of biochemical parameters. Result: Our results revealed the presence of flavonoids, alkaloids, tannins, saponins, and terpenes in the plant extracts. A. sativum had the highest reducing power capacity followed by M. myristica and then A. cepa. The in vitro antioxidants activities demonstrated by the plant extracts were higher than that of ascorbic acid but less than butylated hydroxytoluene. In vivo antioxidant studies showed a marked increase (p<0.05) in the level of catalase with a concurrent decrease (p<0.05) in the levels of MDA and H2O2 in the liver and kidney of rats administered with aqueous extracts of the condiments compared to the normal control and ascorbic acid in the following order control < ascorbic acid < A. cepa < M. myristica < A. sativum. Conclusion: Based on these findings, we infer that the aqueous extracts of A. cepa, A. sativum, and M. myristica are rich in antioxidants and as a result could serve as promising novel functional foods and nutraceuticals

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Efficacy of onion (Allium cepa l.) and garlic (Allium sativum l.) juice against common pathogens associated with meat

Journal of Tropical Microbiology and Biotechnology ◽

10.4314/jtmb.v5i1.49261 ◽

2010 ◽

Vol 5 (1) ◽

Author(s):

LG Njue ◽

P Okemo ◽

EO Monda

Keyword(s):

Allium Cepa ◽

Allium Sativum ◽

Allium Cepa L

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Burkholderia cepacia. [Descriptions of Fungi and Bacteria].

IMI Descriptions of Fungi and Bacteria ◽

10.1079/dfb/20056401216 ◽

1994 ◽

Author(s):

G. S. Saddler

Keyword(s):

Cystic Fibrosis ◽

Lycopersicon Esculentum ◽

Geographical Distribution ◽

Allium Cepa ◽

Leaf Spot ◽

Burkholderia Cepacia ◽

Allium Sativum ◽

Opportunistic Pathogen ◽

Agaricus Bitorquis ◽

Cultivated Mushroom

Abstract A description is provided for Burkholderia cepacia. Information is included on the disease caused by the organism, its transmission, geographical distribution, and hosts. HOSTS: Common host is Allium cepa, but can also cause disease in Allium sativum. Also identified as causing disease in Lycopersicon esculentum (63, 3168), a cavity disease of a cultivated mushroom (Agaricus bitorquis) (72, 5605) and a leaf spot on the a number of orchids including Cymbidium spp., Dendrobium sp. and Paphiopedilum spp. (66, 4326). The bacterium can also be found in soil, in clinical material, in disinfectant solutions and as an opportunistic pathogen of man and animals. It is gaining in significance as a major pathogen for sufferers of cystic fibrosis (Isles et al., 1984; McKevitt & Woods, 1984; Thomassen et al., 1985). DISEASE: Onion slippery skin; this is a rot of bulb scales, usually occurring at or near maturity, sometimes in storage. The bacterium does not appear to be strongly invasive, attacking plants that are damaged or weakened. Bacteria are thought to gain entry through the neck or leaf blades as the foliage falls over and the epidermis breaks, at maturity (64, 5550). GEOGRAPHICAL DISTRIBUTION: Worldwide. TRANSMISSION: Appears to be a soilborne wound pathogen.

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