A Comparative Analysis on the Anti-Cholesterol Activities of Allium cepa and Allium sativum

Background: Genus Allium produces compounds of sulfur which is an important component for medical use. Studies have The Allium species and their extracts have the effect on cardiovascular disease risk factor. Both Allium cepa and Allium sativum are used as one of the spices in food preparation. Allium sativum or garlic is employed in the treatment of many diseases like blood pressure, atherosclerosis, high cholesterol, heart attack and coronary heart disease. Many biological properties like antioxidant, antimicrobial and antidiabetic are attributed to the abundance of Allium cepa.

Aim: The study aimed to compare the in vitro anti-cholesterol activities of Allium sativum and Allium cepa.

Methods: The phytochemical analysis, in vitro antioxidant activity and anti-cholesterol activity of both the extracts Allium cepa and Allium sativum were analysed using standard protocols. The data were subjected to statistical analysis using one – way analysis of variance (ANOVA) and Duncan’s multiple range test to assess the significance of individual variations between the groups. In Duncan’s test, significance was considered at the level of p<0.05.

Results: Phytochemical screening showed that both the plant extracts are rich in phytochemicals like phlobatannin, carbohydrate, flavonoids, alkaloids, terpenoids, proteins and steroids and detection of saponin was done. DPPH radical scavenging activity showed the potent antioxidant activity of both the plant extracts. A comparative analysis on the anti-cholesterol activities of Allium cepa and Allium sativum revealed that Allium cepa showed more anti-cholesterol activity compared to Allium sativum.

Conclusion: The study revealed the potent antioxidant and anticholesterol activity of Allium cepa compared to Allium sativum.