In vitro XANTHINE OXIDASE INHIBITORY POTENTIAL OF ONION OIL | PLANT CELL BIOTECHNOLOGY AND MOLECULAR BIOLOGY

 The common onion, the most predominantly cultivated species of the genus Allium, is Allium cepa L., (A. cepa). In recent years, due to their nutritional, industrial and medicinal value, there has been an interest in discovering new sources of edible oils, such as plant seeds. In the world, the consumption of onions has risen dramatically, mostly because of the health benefits they provide. A. Cepa has a high content of both non-volatile and volatile organosulphur compounds, which are responsible for the onion's usual pungency, smell and taste. Onion extracts, including antimicrobial, antioxidant, anticarcinogenic, antimutagenic, antiasthmatic, immunomodulatory and prebiotic activities, have recently been reported to be effective in cardiovascular disease and have several other biological activities. Gout is a condition arising from an elevated accumulation of uric acid in the joints and muscles and due to increased xanthine oxidase enzyme activity involved in the metabolism of nucleotides. Xanthine oxidase converts xanthine to uric acid and then to hypoxanthine. The present study focuses on the evaluation and screening of the phytochemical constituents present in the in vitro xanthine oxidase inhibitory (XOI) activity of onion oil. Normal procedures were carried out for in vitro xanthine oxidase inhibitory activity and phytochemical screening of onion oil. The findings showed that onion oil had an in vitro inhibitory effect of xanthine oxidase. The oil showed a dose-dependent increase in inhibitory activity relative to the regular drug allopurinol, which was lower. As xanthine oxidase activity has been inhibited by oil, it can help to treat gout and other disorders associated with increased xanthine oxidase activity. The oil is rich in alkaloids and the presence of terpenoids, carbohydrates, flavonoids and phlobatannins was also demonstrated. The presence of these phytochemicals may have added to the oil's beneficial behavior. The study thus concluded that onion oil had a potent in vitro inhibitory effect of xanthine oxidase.

Please see the link :- https://www.ikprress.org/index.php/PCBMB/article/view/5531

In vitro XANTHINE OXIDASE INHIBITORY POTENTIAL OF FLAXSEED OIL | PLANT CELL BIOTECHNOLOGY AND MOLECULAR BIOLOGY

Flaxseed oil, also known as linseed oil, is made from flax seeds that have been ground and pressed to release their natural oil. This oil is rich in omega-3 fatty acids and has been associated with numerous health benefits. Food-grade flaxseed oil is cold-pressed, obtained without solvent extraction, in the absence of oxygen, and marketed as edible flaxseed oil. Linseed oil is in demand as a dietary supplement, as a source of α-Linolenic acid. Xanthine oxidase is a key enzyme responsible for hyperuricemia, a predisposing factor for Gout & oxidative stress related diseases. This study aimed to find out the in vitro xanthine oxidase inhibitory activity and to screen the phytochemical constituent in it. In vitro xanthine oxidase inhibitory activity of flaxseed oil was assessed by using Allopurinol as standard which is a known inhibitor of xanthine oxidase. The results demonstrated that the inhibitory potential of Flaxseed oil on xanthine oxidase is in a concentration dependent manner. However the inhibitory activity was lower when compared to the standard drug allopurinol. The phytochemical screening showed that the oil contains alkaloids, flavonoids, phlobatannins, carbohydrates and terpenoids. The advantage of Flaxseed oil over Allopurinol is the minimal amount of side effects or even null side effects since it is a natural product. The study revealed the potent xanthine oxidase inhibitory activity of flaxseed oil. Further detailed investigations are needed to develop it as an alternative medicine for the treatment of Gout.

Please see the link :- https://www.ikprress.org/index.php/PCBMB/article/view/5345