Antioxidant property, anti-inflammatory and analgesic effects of aqueous extracts of two onion bulbs varieties (Allium cepa L.)

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