Hypocholesterolemic Efficacy of Quercetin Rich Onion Juice in Healthy Mild Hypercholesterolemic Adults: A Pilot Study

Onion (Allium cepa L.) is widely employed as a food ingredient as well as traditional remedy to treat fever, burns, and scurvy. The present study focused on the modulator efficacy of the quercetin rich onion juice on lipid profile and antioxidant status in mildly hypercholesterolemic subjects. Twenty-four healthy subjects with mild hypercholesterolemia (a parts per thousand 200 mg/dL) were recruited and divided into two groups, and they consumed 100 mL of onion juice or placebo every day for 8 weeks. Fasting blood samples were collected at initial, 2nd, 6th, 8th, 10th week for estimating various biochemical assays, as well as anthropometric indices. After 8 weeks of intervention, onion juice greatly decreased (p < 0.05) waist circumference, total cholesterol and LDL-c. In addition, it elevates (p < 0.05) total antioxidation capacity and prolong lag-time of LDL oxidation were also noted. To conclude, drinking onion juice could markedly suppress cholesterol level and elevate total antioxidation capacity. Hence, onion juice was probably recommended for combating various cardiovascular diseases.