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Consuming onion juice was shown to attenuate bone loss and the loss of bone mineral density in a new study.
A combination in vivo and in vitro study conducted by researchers in Taiwan has found that onion juice may attenuate bone loss and the loss of bone mineral density (BMD). The study’s authors report the effect may be caused by the antioxidant effects of onion juice, as well its inhibitory effects on the differentiation of osteoclasts, a factor in osteoporosis.
For the human part of the study, 24 “middle-aged and post-menopausal healthy subjects” were split into two groups and took either 100 ml of onion juice or placebo for eight weeks. Researchers collected anthropometric measurements and blood samples from the participants at baseline, week 2, week 6, week 8, and week 10.
The onion juice group experienced significant changes to alkaline phosphatase (ALP) levels, free radicals, and total antioxidant capacity (TEAC), reported the researchers. Three postmenopausal women in the onion juice group also showed mild BMD improvements after the supplementation period.
The in vitro component of the study involved RAW 264.7 osteoclast progenitor cells that were exposed to onion juice. Onion juice was found to effectively inhibit the development and differentiation of osteoclasts, according to the study.
“Onion juice consumption showed a positive modulatory effect on the bone loss and BMD by improving antioxidant activities, and thus can be recommended for treating various bone-related disorders, especially osteoporosis,” concluded the researchers.
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Law YY et al., “Consumption of onion juice modulates oxidative stress and attenuates the risk of bone disorders in middle-aged and post-menopausal healthy subjects,” Food & Function. Published online December 21, 2015.