Menopause. 2009 Jul-Aug;16(4):756-9.
The association between onion consumption and bone density in perimenopausal and
postmenopausal non-Hispanic white women 50 years and older.
Matheson EM, Mainous AG 3rd, Carnemolla MA.
Department of Family Medicine, Medical University of South Carolina, Charleston,
SC 29425, USA. Matheson@musc.edu
OBJECTIVE: The aim of this study was to determine whether frequent onion
consumption is associated with increased bone density in perimenopausal and
postmenopausal non-Hispanic white women 50 years and older.
METHODS: An analysis of the National Health and Nutrition Examination Survey
2003-2004 was performed. Perimenopausal and postmenopausal non-Hispanic white
female participants (unweighted N = 507; weighted N = 35.7 million) were divided
into those who consumed onions less than once a month, twice a month to twice a
week, three to six times a week, and once a day or more based on self-reported
dietary history. All study participants underwent total body dual-energy x-ray
absorptiometry.
RESULTS: After controlling for age, body mass index, daily calcium intake, serum
vitamin D, serum parathyroid hormone, estrogen use, smoking status, and exercise
status, bone density increased as the frequency of onion consumption increased.
Individuals who consumed onions once a day or more had an overall bone density
that was 5% greater than individuals who consumed onions once a month or less (P
< 0.03).
CONCLUSIONS: Onion consumption seems to have a beneficial effect on bone density
in perimenopausal and postmenopausal non-Hispanic white women 50 years and older.
Furthermore, older women who consume onions most frequently may decrease their
risk of hip fracture by more than 20% versus those who never consume onions.
Osteoporos Int. 2009 Jan;20(1):93-103. Epub 2008 May 28.
Water solution of onion crude powder inhibits RANKL-induced osteoclastogenesis
through ERK, p38 and NF-kappaB pathways.
Tang CH, Huang TH, Chang CS, Fu WM, Yang RS
Department of Pharmacology, China Medical University, Taichung, Taiwan.
Onion powder has been reported to decrease the ovariectomy-induced bone
resorption of rats. However, the molecular mechanism of onion powder on the bone
cells has not been reported. Here, we report that water solution of onion crude
powder decreases the osteoclastogenesis from co-cultures of bone marrow stromal
cells and macrophage cells. Additionally, water solution of onion crude powder
inhibits the RANKL-induced ERK, p38 and NF-kappaB activation in macrophages. In
summary, our data showed that onion powder may benefit bone through an
anti-resorption effect on the osteoclasts.
INTRODUCTION: A nutritional approach is
important for both prevention and treatment of osteoporosis. Onion has been
reported to decrease the ovariectomy-induced bone resorption. However, the
functional effects of onion on the cultured osteoclasts and osteoblasts remain
largely unknown. Here, we found that water solution of onion crude powder
markedly inhibited the receptor activator of nuclear factor kappa B ligand
(RANKL)-induced osteoclastogenesis through ERK, p38 and NF-kappaB pathways. Other
studies were also designed to investigate the potential signaling pathways
involved in onion-induced decrease in osteoclastogenesis.
METHODS: The osteoclastogenesis was examined using the TRAP staining method. The
MAPKs and NF-kappaB pathways were measured using Western blot analysis. A
transfection protocol was used to examine NF-kappaB activity.
RESULTS: Water solution of onion crude powder inhibited the RANKL plus
M-CSF-induced osteoclastic differentiation from either bone marrow stromal cells
or from RAW264.7 macrophage cells. Treatment of RAW264.7 macrophages with RANKL
could induce the activation of ERK, p38 and NF-kappaB that was inhibited by water
solution of onion crude powder. On the other hand, it did not affect the cell
proliferation and differentiation of human cultured osteoblasts.
CONCLUSIONS: Our data suggest that water solution of onion crude powder inhibits
osteoclastogenesis from co-cultures of bone marrow stromal cells and macrophage
cells via attenuation of RANKL-induced ERK, p38 and NF-kappaB activation.
I came here searching for something else, but this enthused me regardless. Interesting stuff!
So I am guessing the women in the first study were eating onion, not onion powder.
Has there been studies with one group eating raw onions, and another group eating cooked onions, and maybe another using onion powder. to see if there is a difference in results?
Onion powder could be further divided into dehydrated raw onion powder and powder from cooked onions. Would very much like to see the results of such a study.