Antidiabetic, antioxidant and inflammatory response of Allium cepa L. e sulfóxido de S-metil cisteína in rats with streptozotocin-induced diabetes.
Experimental diabetes; Allium cepa L.; S-methyl cysteine sulfoxide; cytokines; antioxidant activity.
Introduction: Extract of Allium cepa L. and its isolated compounds are known to have antidiabetic and antioxidant properties. Here we investigate the antidiabetic, anti-oxidant and anti-inflammatory effects of treatments with Allium cepa L. extract and S-methyl cysteine sulfoxide in rats with streptozotocin-induced diabetes. Methods and results: The groups were divided into: (CG): control group - non-diabetic animals; STZ: animals with untreated experimental diabetes; STZ-EAC: animals with experimental diabetes treated with Allium cepa L. extract and STZ-SMCS: animals with experimental diabetes treated with S-methylcysteine. Allium cepa L. extract (400mg / kg body weight) and S-methylcysteine (200mg / kg body weight) were administered daily for 30 days. The STZ-EAC and STZ-SMCS groups had lower levels of triglycerides and VLDL, increased SOD and CAT activity, pancreatic islet regeneration and improved glycogen depletion throughout the STZ. Only the STZ-SMCS group showed antidiabetic effect and increased IL-10, compared to STZ and STZ-EAC. Conclusion: Allium cepa L. extract and S-methylcysteine sulfoxide can improve the metabolic profile in DM, attenuating oxidative stress in the liver and the inflammatory response. These results provide a basis for the use of these compounds as nutritional supplements.