oxidative stress and inflammation remain the main health problems often linked to degenerative diseases. The aim of this study was to evaluate antioxidant, analgesic and anti-inflammatory properties of onion growth in Cameroon. Aqueous extracts were produced from two varieties of onion (Violet of galmi; Goudami) and were quantified for their polyphenols content. Concentrations of extracts (0.1, 0.5, 1, 1.5 mg/mL) were also prepared, their in vitro antioxidant properties evaluated by using standard methods. Anti-inflammatory effect of onion extracts was assessed by applying carrageenan sub plantar test to Wistar rats, but acetic acid test was used to study analgesic effect. The polyphenols content and antioxidant activities of onion extracts changed significantly (p < 0.05) with variety and increased (p < 0.05) with concentration. Total phenolic (range 58.03–67.43%), Total Reducing power (range 0.27–0.94%), DPPH radical scavenging (range 37.33–202.08%) were higher in Violet of galmi extracts, while Ferrous ion chelating power (range 23.15–97.42%) was higher in Goudami extract. The two varieties of onion extracts reduce (p < 0.05) rat paw edema in a dose dependent manner compared with negative control group. Violet of Galmi variety (1.5 mg/kg) reaches 100% of inhibition after 2 h whereas the Goudami variety (1.5 mg/kg) reaches 100% of inhibition after 3 h. In terms of analgesic activity, aqueous extract of the two varieties of onion exhibited analgesic effect characterized by reduction in writhes. Analgesic activity increased significantly (p < 0.05) with concentration of onion but Violet of galmi extracts has also shown more efficacy than Goudami extracts. The present findings suggest that aqueous extract of violet of galmi and Goudami bulb onions have antioxidant activity and protective effects against inflammation and pain.

中文翻译：

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两种洋葱鳞茎（Allium cepa L.）水提物的抗氧化、抗炎和镇痛作用

氧化应激和炎症仍然是通常与退行性疾病有关的主要健康问题。本研究的目的是评估喀麦隆洋葱生长的抗氧化、镇痛和抗炎特性。水提取物由两种洋葱（紫菜紫菜；Goudami）制成，并对其多酚含量进行量化。还制备了提取物的浓度（0.1、0.5、1、1.5 mg/mL），使用标准方法评估了它们的体外抗氧化性能。通过对 Wistar 大鼠应用角叉菜胶亚足底试验来评估洋葱提取物的抗炎作用，但使用醋酸试验来研究镇痛作用。洋葱提取物的多酚含量和抗氧化活性随品种变化显着（p < 0.05），随浓度增加（p < 0.05）。总酚（范围 58.03–67.43%）、总还原能力（范围 0.27–0.94%）、DPPH 自由基清除（范围 37.33–202.08%）在紫草提取物中较高，而亚铁离子螯合能力（范围 23.125–97. ) 在高达米提取物中更高。与阴性对照组相比，这两种洋葱提取物以剂量依赖性方式减少（p < 0.05）大鼠爪水肿。Galmi 紫罗兰品种 (1.5 mg/kg) 在 2 小时后达到 100% 的抑制，而 Goudami 品种 (1.5 mg/kg) 在 3 小时后达到 100% 抑制。在镇痛活性方面，两种洋葱的水提物均表现出以减少扭体为特征的镇痛作用。随着洋葱浓度的增加，镇痛活性显着增加（p < 0.05），但紫罗兰提取物也显示出比 Goudami 提取物更高的功效。