Cholesterol onion

Jain, R.C. 1975. Onion and garlic an experimental cholesterol atherosclerosis in rabbits. Artery 1, 115-125. 

Examples of phytochemicals and their biological effects include isothiocyanates and sulforaphane which are found in vegetables such as broccoli and have been shown to trigger enzyme systems that block or suppress cellular DNA damage and reduce tumor size in animal studies (4) Allylic sulfides, found in onions and garlic, can enhance immune function, increase the production of enzymes that help to excrete carcinogens, decrease the proliferation of tumor cells, and reduce serum cholesterol levels (5). Isoflavonoids in soy have also been shown to reduce serum cholesterol levels in humans (6). 

The nomenclature used to describe vesicular structures is sometimes variable, but the following definitions are used here. The term vesicle is restricted to the unilamellar vesicle (ULV) architecture depicted in Fig. la. Liposomes are vesicles formed from biologic surfactants such as lecithin and cholesterol, and were first studied by Bangham et al. over 35 years ago [2]. MultilameUar vesicles (MLVs or onion phases) consist of multiple surfactant bilayers forming concentric shells around an aqueous core (Fig. lb). MLVs are generally much larger than ULVs, and can be as large as several microns. 

Cyclodextrin inclusion compounds have found application in pharmacology, the food industry, and cosmetics. Typical examples are the solubilization of insulin and steroids, the removal of cholesterol from egg yolk, and the conservation of basis notes in perfumes by slow release rates of rose oil and similar ingredients. Chemical stabilization of oxygen-sensitive compounds, e.g., the sulfides of onions and garlic flavor, and of vitamins is also achieved by cyclodexteins. 

Some chemists are saying that the phenolics, natural antioxidants, in nonalcoholic wine prevent cholesterol molecules from forming and clogging the arteries. Phenolics are also found in fresh fruits and vegetables such as raisins, grapes, and onions. At the same time, other scientists say benefits are derived by beer drinkers therefore, it must be alcohol that provides the benefits. 

Onions may not make us Hve forever, but some of their components may indeed have medical benefits — lowering cholesterol and blood pressure and perhaps even reducing the risk of cancer. This is why their chemistry has drawn a great deal of attention. We now know that sHcing an onion sets off a cascade of reactions that begins with alliin, a compotmd that occurs naturally in onions and garlic. When the tissues of the onion are disturbed, allicinase — an enZ)one that converts alliin to allicin — is released. This, in turn, breaks down to syn-propanethial-s-oxide, the stuff that makes your eyes water. 

Garlic is both a common remedy and a common ingredient in foods. The ancient Greeks and Romans used garlic to ward off disease. Garlic, which may reduce cholesterol, has been used to prevent heart disease, cancer, colds, and the flu. It is considered both a vegetable and a herb and is a member of the onion family. Garlic has been used as a natural mosquito repellent and was once believed to ward off vampires. 

Bordia A, Arora SK, Kothari LK, Jain KC, Rathore BS, Rathore AS, Dube MK, Bhu N (1975) The protective action of essential oils of onion and garlic in cholesterol-fed rabbits. Atherosclerosis 22(1) 103-109... 

Jain RC (1976) Onion and garlic in experimental cholesterol induced atherosclerosis. Indian J Med Res 64(10) 1509-1515... 

Babu PS, Srinivasan K (1997) Influence of dietary capsaicin and onion on the metabolic abnormalities associated with diabetes mellitus. Mol Cell Biochem 175 49-57 Srinivasan K, Sambaiah K (1991) Effect of spices on cholesterol-7a-hydroxylase activity and on serum and hepatic cholesterol levels in the rat. Int J Vitam Nutr Res 61 364—369 Negulesco JA, Young RM, Ki P (1983) Capsaicin lowers plasma cholesterol and triglycerides of lagomorphs. Artery 12 301-311... 

Other constituents present in onion include phenolic acids (caffeic, sinapic, p-coumaric, protocatechuic acids, etc.), flavonoids (e.g., quercetin, isorhamnetin, taxifolin, and their glucosides), anthocyanins (e.g., cyanidin, carboxypyranocyanidin, and peonidin glycosides), sterols (cholesterol, stigmasterol, P-sitosterol, etc.), saponins (e.g., trope-osdies and ascalonicosides), sugars,... 

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