Onion and Garlic for Diabetes

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Onion and garlic have significant blood sugar lowering action. The principal

active ingredients are believed to be allyl propyl disulphide (APDS) and

diallyl disulphide oxide (allicin), although other constitutents such as

flavonoids may play a role as well.

Experimental and clinical evidence suggests that APDS lowers glucose levels by

competing with insulin for insulin-inactivating sites in the liver. This

results in an increase of free insulin. APDS administered in doses of 125 mg/

kg to fasting humans was found to cause a marked fall in blood glucose levels

and an increase in serum insulin. Allicin doses of 100 mg/kg produced a similar

effect.

Onion extract was found to reduce blood sugar levels during oral and intravenous

glucose tolerance. The effect improved as the dosage was increased; however,

beneficial effects were observed even for low levels that used in the diet

(eg., 25 to 200 grams). The effects were similar in both raw and boiled onion

extracts. Onions affect the hepatic metabolism of glucose and/or increases the

release of insulin, and/or prevent insulin's destruction.

The additional benefit of the use of garlic and onions are their beneficial

cardiovascular effects. They are found to lower lipid levels, inhibit platelet

aggregation and are antihypertensive. So, liberal use of onion and garlic are

recommended for diabetic patients.

 

THOMAS

 

 

 

 

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