Clinical Hypoglycemic Effects of Allium cepa (Red Onion) in Type 1 Diabetic Patients

Imad M.  Taj Eldin; Elhadi M.  Ahmed; Abd Elwahab  HM

doi:10.52981/sjms.v4i2.1004

Imad M. Taj Eldin University of Gezira
Elhadi M. Ahmed University of Gezira,
Abd Elwahab HM National Center for Research

DOI: https://doi.org/10.52981/sjms.v4i2.1004

Keywords: Allium cepa, hypoglycemia, type 1 diabetes

Abstract

Background: Type 1 diabetes mellitus is an autoimmune disease caused by destruction of pancreatic islet beta cells and characterized by defect in insulin secretion.

Objectives: The present study was carried out to investigate the hypoglycemic effects of Allium cepa in patients with type 1 diabetic patients.

Results: In the assessment of the hypoglycaemic activity of Allium cepa in type 1 diabetic patients (n=21), crude Allium cepa (100g) caused a considerably lowered value in the fasting blood glucose levels by about 89 mg/dl in relation to insulin (145 mg/dl) after 4 hours. Also the ingestion of crude Allium cepa by type 1 diabetic patients produced a significant reduction in the induced hyperglycemia (GTT) by about 120 mg/dl in relation to water (77 mg/dl) and the standard drug insulin (153 mg/dl).

Conclusion: Crude Allium cepa produced hypoglycemic effects, thus it could be used as a dietary supplement in management of diabetes

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