Anti-Diabetic Effects of Onion and Garlic Sulfoxide Amino Acids in Rats

Abstract

On oral administration of onion {Allium cepa L.) and garlic (A. sativum L.) sulfoxide amino acids viz., S-methylcysteine sulfoxide (SMCS) and S-allylcysteine sulfoxide (SACS) to alloxan-diabetic rats for a month, their diabetic condition, being characterized by glucose intolerance, weight loss, depletion of liver glycogen, etc., was ameliorated as comparable to rats treated with glibenclamide and insulin. However, only the last two drugs significantly increased the conversion of labelled acetate to liver cholesterol which indicates a deterrent effect of the allium products against the synthesis of a risk factor.