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CRON4healthyfuture
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 Posted: Sat Apr 22, 2006 3:26 am Post subject: Cooked yellow onion skin helpful for H. pylori? |
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There are some interesting findings regarding yellow onions.
They cooked yellow onion skin at 80 degrees Celsium for 12 hours to produce some of these compounds, the "oxidation products" of quercetin. That's rather hot!
When quercetin is oxidized into different compounds, some of those "second-order" compounds can kill bacteria or make them more susceptible to antibiotics. The shown antibacterial effect on Helicobacter pylori was particularly interesting, as it is known that this bacterium is the "cause" of stomach and duodenal ulcers, among other things.
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| "Four new quercetin-derived oxidation products (1-4) and lunularin-4-O--D-glucoside (5) were isolated from a water extract of onion (Allium cepa) skin, together with 17 other known compounds. Antibacterial assays for the isolated compounds showed that 2-(3,4-dihydroxyphenyl)-4,6-dihydroxy-2-methoxybenzofuran-3-one (1) presented selective activity against Helicobacter pylori strains and 3-(quercetin-8-yl)-2,3-epoxyflavanone (4) showed antibacterial activity against MRSA and H. pylori strains at the same time that it increased susceptibility of MRSA to -lactams. Evaluation of antioxidant activity against DPPH for the isolated compounds showed that the new derivative compounds (1-4) and 2,5,7,3',4'-pentahydroxy-3,4-flavandione (6) are more active than quercetin." - J. Agric. Food Chem April 21, 2006 |
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