Wheat Bread Supplemented with Onion Peel Extract and Onion Powder Ameliorates Dyslipidaemia and Inflammation in Alloxan-Induced Diabetic Rats

Abstract

Recurrent hyperglycaemia and dyslipidaemia are primary challenges in diabetes management. This study investigated the hypolipidaemic and anti-inflammatory effects of wheat bread supplemented with 2% and 4% ethanolic onion (Allium cepa L.) peel extract (OP) and 4% and 6% onion bulb powder (OB) in alloxan-induced diabetic rats. After 42 days of supplemented bread consumption, diabetic rats demonstrated significant reductions in blood glucose, insulin, and liver enzymes, including alanine aminotransferase (ALT), aspartate aminotransferase (AST), and gamma-glutamyl transferase (GGT). Additionally, the levels of triglycerides, total cholesterol, very-low-density lipoprotein cholesterol (VLDL-C), and low-density lipoprotein cholesterol (LDL-C) significantly decreased, while high-density lipoprotein cholesterol (HDL-C) levels improved. Notably, breads containing 4% OP and 6% OB significantly reduced the levels of the inflammatory markers interleukin-1 beta (IL-1 beta) and monocyte chemoattractant protein-1 (MCP-1), indicating anti-inflammatory effect, though reductions in other inflammatory markers were not significant (P < 0.01). The results suggest that both OP and OB, particularly at 4% and 6% concentrations, respectively, demonstrate strong potential for incorporation into functional foods aimed at managing hyperglycaemia, dyslipidaemia, and inflammation in patients with diabetes.