Ginger and Onion: New and Novel Considerations

Metabolic syndrome is not a single disease, rather complication of three diseases i.e., hyperlipidemia, hypertension, and diabetes mellitus. Increased amount of blood lipids cause atherosclerotic phenomenon, which cause hypertension. This process do not stop here, it leads to metabolic alterations of lipids, proteins and carbohydrates naming metabolic syndrome [1-5]. Metabolic syndrome is complicated to treat by medicines combination therapy including hypoglycemic, hypolipidemic, and hypotensive agents [6]. Allopathic drug regimens used in metabolic syndrome have low patients compliance due to their lifelong utilization and from mild to severe side effects [7]. Look at only hypolipidemic allopathic agent’s side effects. Statins and Fibrates causes rhambomyolysis (muscular dystrophy) causing muscular pain, Niacin causes flushing resembling to allergic reactions and Resins which are difficult to use for prolonged period due to their metallic taste, and stomach bloating [8]. Medicinal herbs are alternative therapeutic agents with no or very less frequency, and intensity of side effects. For example onion and ginger are used in various food recipes. These two agents have been proved scientifically as hypolipidemic characteristics [9,10]. Onion byproduct contains factors with the ability to modulate plasma lipids and lipoprotein levels. High in vitamin C, onions are a good source of dietary fiber, and folic acid. They also contain calcium, iron, and have a high protein quality. Onions are low in sodium and contain no fat. Onions contain quercetin, a flavonoids; one category of antioxidant compounds [11-13]. Antioxidants are compounds that help delay or slow the oxidative damage to cells and tissue of the body [14]. Studies have indicated that quercetin helps to eliminate free radicals in the body, to inhibit low-density lipoprotein oxidation which is an important reaction in the atherosclerosis and coronary heart disease. It also protects and regenerates vitamin E, which is a powerful antioxidant. It also inactivates the harmful effects of chelate metal ions [15-17]. At least 115 constituents in fresh and dried ginger varieties have been identified by a variety of analytical processes [18]. Ginger roots contain carbohydrates, sugars, dietary fibers, fat, protein, vitamin B1,2,3,5,6,9, vitamin C and vitamin E. It also contains calcium, iron, magnesium, manganese, phosphorous, potassium, sodium, and zinc [19]. It contains antioxidant compounds like gingerols, shogaol, and paradols. Gingerol inhibits nitric oxide synthesis in activated macrophages and prevents peroxynitriteinduced oxidation and nitration reactions. Peroxynitrite induces DNA base damage predominantly at guanine (G) and 8-oxoguanine (8-oxoG) nucleobases via oxidation reactions [20]. Generation of free radicals or reactive oxygen species (ROS) during metabolism beyond the antioxidant capacity of a biological system results in oxidative stress, which plays an essential role in heart diseases, neurodegenerative diseases, cancer, and in the aging process [21]. The bioactive molecules of ginger like gingerols have shown antioxidant activity in various modules [22].