Antioxidant enzymes either produced by the host body or from the dietary sources plays a critical role in the prevention of oxidative stress by balancing the expression of free radicals.
Free radicals are everywhere. Any chemical containing oxygen molecules including environmental and behavioral factors such as exposure to radiation and toxic chemicals and smoking can dramatically increase the number of free radicals in the body.
Free radical internally are produced during the course of cell metabolism.
Oxidative stress is caused by overexpression of free radicals compared to the low levels of antioxidant enzymes produced by the host. Over time, oxidative stress can induce proteins, lipids, and cell damage, leading to the facilitation of heart diseases, diabetes, stroke, cancer...
In other words, the chain reaction of free radicals that cannot be stopped is a leading cause of oxidative stress-induced chronic disease.
More precisely, if the antioxidant enzymes no longer can perform the function to balance the free radicals in the body, oxidative stress occurs.
Some researchers suggested the rise of oxidative stress in the US may be correlated to the promotion of the Western diet over the past few decades.
Dr. Ildiko Erdelyi wrote, "WD induces inflammatory changes, expression profiles of a broad spectrum of inflammatory proteins were performed and numbers of lamina propria macrophages were determined with semiquantitative morphometry".
And, "WD significantly alters the local colonic immune response. Collectively, these data suggest that consumption of a WD interferes with networks of related biological response pathways involving colonic lipid metabolism, oxidative stress, and the immune response".
The results strongly suggested that by maintaining the healthy ratio of antioxidants and free radicals, diseases associated with oxidative stress can be preventable.
The onion is a plant in the genus Allium, belongings to the family Alliaceae, a close relation of garlic. It is often called the "king of vegetables" because of its pungent taste and found in a large number of recipes and preparations spanning almost the totality of the world's cultures.
Depending on the variety, an onion can be sharp, spicy, tangy, pungent, mild or sweet.
With an aim to find a potential and natural compound for the prevention and treatment diseases associated with oxidative stress, researchers examined the effect of conventional, organic, and mixed cultivation practices on the content of total phenolics, total flavonoids and antioxidant activity in two varieties of onion grown over 4 years in a split-plot factorial systems comparison trial.
According to the experiment, levels of total phenolics and total flavonoids were significantly different between organic and conventional production systems.
Levels of antioxidants such as levels of total phenolics, total flavonoids are significantly higher under fully organic growth compared to conventional growth.
In other words, if you are looking for the best onion with antioxidant activity, organic cultivation onion is a better choice
Based on the findings, researchers said, "organic cultivation practices resulted in significantly higher levels of potentially bioactive compounds in onion".
Taken altogether, onion may be considered a remedy for the prevention and treatment of diseases associated with oxidation, pending to the confirmation of the larger sample size and multicenter human study.
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Author Biography
Kyle J. Norton (Scholar, Master of Nutrition, All right reserved)
Health article writer and researcher; Over 10.000 articles and research papers have been written and published online, including worldwide health, ezine articles, article base, health blogs, self-growth, best before it's news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bioscience, ISSN 0975-6299.
Sources
(1) Antihyperlipidemic and Antioxidative Potentials of Onion (Allium cepa L.) Extract Fermented with a Novel Lactobacillus casei HD-010 by Yang WS1,2, Kim JC3, Lee JY4, Kim CH5, Hwang CW6. (PubMed)
(2) Evaluation of polyphenolic content and antioxidant activity in two onion varieties grown under organic and conventional production systems by Ren F1,2, Reilly K1, Gaffney M1, Kerry JP2, Hossain M1, Rai DK. (PubMed)
(3) Western-Style Diets Induce Oxidative Stress and Dysregulate Immune Responses in the Colon in a Mouse Model of Sporadic Colon Cancer by Ildiko Erdelyi,4 Natasha Levenkova,5 Elaine Y. Lin,8 John T. Pinto,9 Martin Lipkin,4Fred W. Quimby,6 and Peter R. Holt. (PMC)
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