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Absorption and DNA protective effects of flavonoid glycosides from an onion meal
S P Boyle1, V L Dobson, S J Duthie
1School of Pharmacy, The Robert Gordon University, Schoolhill, Aberdeen, Scotland.
Background:
It is widely believed that antioxidant micronutrients obtained from fruit and vegetables afford significant protection against cancer and heart disease, as well as ageing. Flavonoids are potential antioxidants found in foods such as onions; information on their effectiveness in vivo is so far lacking.
Aims:
To determine uptake as well as in vivo antioxidant effects of flavonoids from foods.
Methods:
Six healthy non-obese normocholesterolaemic female volunteers in the age range 20-44 years participated in a randomised two-phase crossover supplementation trial to compare the antioxidant effects associated with (a) a meal of fried onions and (b) a meal of fried onions and fresh cherry tomatoes. Plasma flavonoids, lymphocyte DNA damage, plasma ascorbic acid, tocopherols and carotenoids, urinary malondialdehyde and 8-hydroxy-2'-deoxyguanosine were determined to assess flavonoid absorption and antioxidant efficacy.
Results:
Flavonoid glucosides (quercetin-3-glucoside and isorhamnetin-4-glucoside) were significantly elevated in plasma following ingestion of the onion meal and the increases were associated with an increased resistance of lymphocyte DNA to DNA strand breakage. A significant decrease in the level of urinary 8-hydroxy-2'-deoxyguanosine was evident at 4 h following ingestion of the onion meal. After the combined tomato and onion meal, only quercetin was detected in plasma. Endogenous base oxidation was decreased but resistance to strand breakage was unchanged. There was no significant change in the excretion of urinary malondialdehyde following either meal.
Conclusion:
Both meals--onions, and onions together with tomatoes--led to transient decreases in biomarkers of oxidative stress, although the particular biomarkers affected differ. It is possible that the differences in patterns of response reflect the different uptakes of flavonoids but the underlying mechanism is not understood.
Insights
Antioxidant flavonoids from onions and tomatoes were absorbed by the body, showing reduced oxidative stress markers. Further research is needed to understand the mechanisms behind these beneficial effects of dietary flavonoids.
Area of Science:
- Nutritional Science
- Biochemistry
- Human Physiology
Background:
- Antioxidant micronutrients from fruits and vegetables are believed to protect against chronic diseases and aging.
- Flavonoids, potent antioxidants found in foods like onions, have limited in vivo data regarding their effectiveness.
- This study investigates the absorption and antioxidant effects of dietary flavonoids.
Purpose of the Study:
- To determine the in vivo uptake and antioxidant effects of flavonoids from consumed foods.
- To assess the impact of onion and tomato consumption on biomarkers of oxidative stress.
Main Methods:
- A randomized crossover trial involving six healthy female volunteers.
- Participants consumed meals containing fried onions or fried onions with cherry tomatoes.
- Assessed plasma flavonoids, lymphocyte DNA damage, and urinary oxidative stress markers.
Main Results:
- Ingestion of onions significantly increased plasma flavonoid glucosides and lymphocyte DNA resistance to strand breakage.
- Urinary 8-hydroxy-2'-deoxyguanosine decreased 4 hours after consuming onions.
- Combined onion and tomato meal showed quercetin in plasma, decreased base oxidation, but unchanged DNA strand breakage resistance.
Conclusions:
- Both onion and onion-tomato meals transiently reduced oxidative stress biomarkers, with differing effects.
- Observed differences in response patterns may relate to varying flavonoid uptakes.
- The underlying mechanisms for these observed antioxidant effects remain to be elucidated.