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http://dx.doi.org/10.9799/ksfan.2011.24.3.442

Effect of Onion Peel Extracts on Blood Lipid Profile and Blood Coagulation in High Fat Fed SD Rats  

Chung, Hye-Kyung (Dept. of Nutrition Services, Kangnam Severance Hospital, Yonsei University College of Medicine)
Shin, Min-Jeong (Institute of Health Science, Korea University)
Cha, Yong-Jun (Dept. of Food and Nutrition, Changwon University)
Lee, Kyung-Hea (Dept. of Food and Nutrition, Changwon University)
Publication Information
The Korean Journal of Food And Nutrition / v.24, no.3, 2011 , pp. 442-450 More about this Journal
Abstract
Numerous studies have suggested that dietary flavonoids contribute to prevent cardiovascular disease. Onion contains many functional phytochemicals such as quercetin. The aim of this study was to examine whether onion peel extracts supplementation affect blood lipid profiles and blood coagulation in animal model. Total 48 Sprague-Dawley male rats at 5 weeks old were divided into 6 groups with different diets(C: control, HF: high fat diet, HFOE 0.01%: high fat+onion peel extract 0.01% diet, HFOE 0.02%, HFOE 0.05%, HFOE 0.1%) for 8 weeks. Onion peel extract supplementation significantly decreased serum levels of LDL-cholesterol and increased HDL-cholesterol, while total cholesterol and triglyceride levels were not affected. Hematological parameters(hematocrit, white blood cell, red blood cell, and platelet count) and blood coagulation parameters(prothrombin time, activated partial thromboplastin time, thrombin time, and fibrinogen) were not significantly different among 6 groups. However, activated partial thromboplastin time of HFOE 0.05% group was significantly longer than that of HF group. These results indicate that onion peel extract supplementation displays hypocholestrolemic effects but does not seem to have anti-coagulation effects in high fat fed SD rats.
Keywords
onion peel extract; quercetin; lipids; blood coagulation;
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