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Antioxidant and xanthine oxidase inhibitory activities of total polyphenols from onion
Hui Ouyang1, Kun Hou1, Wanxi Peng2
1Hunan Engineering Laboratory for Analyse and Drugs Development of Ethnomedicine in Wuling Mountains, and Key Laboratory of Hunan Forest Products and Chemical Industry Engineering, Jishou University, Jishou 416000, China.
Abstract:
Onions (Allium cepa L.) comprise a valuable vegetable crop in many countries. Modern scientific research has shown that onions possess many biological activities, including antibacterial, anticancer, hypoglycemic, hypolipidemic, antiplatelet aggregation, and antioxidant activities. The goal of this study was to investigate the impact of total onion polyphenols on antioxidant and xanthine oxidase (XO) inhibitory activities. Total onion polyphenols showed significant antioxidant activity in DPPH, FRAP, and OH-assays (IC50 [µg/mL]), 43.24, 560.61, and 12.97, respectively). In a X/XO system, antioxidant properties of these polyphenols significantly inhibited XO activity (IC50 [µg/mL], 17.36). These results indicated that total onion polyphenols showed promising antioxidant and anti-gout properties and might be used as potential, natural drugs against oxidative diseases after successful studies in vivo as well as clinical trials.
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