A study has shown that garlic, white onion, and purple onion help protect against Type 2 diabetes and high blood pressure, which may be attributed to their strong antioxidant properties. The study, which was published in the Journal of Dietary Supplements, examined the effect of aqueous extracts of garlic, white onion, and purple onion on key enzymes linked with Type 2 diabetes and hypertension.

• Garlic, white onion, and purple onion, which are commonly used as ingredients for soups and traditional delicacies, naturally contain antioxidants, such as polyphenols.
• A team of researchers from the Federal University of Technology in Nigeria aimed to determine the inhibitory effect of aqueous extracts of garlic, white onion, and purple onion on key enzymes linked with Type 2 diabetes and hypertension, such as angiotensin-converting enzyme (ACE), alpha-amylase, and alpha-glucosidase activity in vitro.
• The research team also evaluated their antioxidant properties through different antioxidant assays.
• Based on the results, the aqueous extracts of garlic, purple onion, and white onion all exhibited inhibitory effects against ACE, alpha-amylase, and alpha-glucosidase activity in a dose-dependent manner (0–4 mg/ml).
• Purple onion had the greatest inhibitory effect on ACE among white onion and purple onion.
• White onion displayed the highest inhibitory effect on alpha-amylase among garlic and purple onion.
• The aqueous extracts also exhibited free radical-scavenging activity and prevented lipid peroxidation in the pancreas and heart.

These findings suggest that garlic, white onion, and purple onion exhibit antidiabetic and antihypertensive properties due to their inhibitory effect on key enzymes linked with diabetes and hypertension and their powerful antioxidant properties.

To read more studies on foods that prevent hypertension and Type 2 diabetes, visit SuperFoods.news.

Journal Reference:

Oboh G, Ademiluyi AO, Agunloye OM, Ademosun AO, Ogunsakin BG. INHIBITORY EFFECT OF GARLIC, PURPLE ONION, AND WHITE ONION ON KEY ENZYMES LINKED WITH TYPE 2 DIABETES AND HYPERTENSION. Journal of Dietary Supplements. 09 March 2018: 1-14. DOI: 10.1080/19390211.2018.1438553