本研究取得紅酒洋蔥浸泡液後，進行抗氧化性及清除自由基之活性探討，結果顯示，紅酒洋蔥浸泡液之抗氧化性及清除自由基的活性與紅酒相似，而以螯合亞鐵離子能力優於紅酒，並呈劑量正相關。
為了解飲用紅酒洋蔥浸泡液後預防心血管疾病之功效，採隨機安慰劑(紅酒)對照之試驗，共有21位受試者參與，試驗組之受試者每天飲用250mL紅酒洋蔥浸泡液，對照組之受試者每天飲用紅酒250mL。結果顯示，兩組在飲用十周後，對體重、體脂肪及身體質量指數(body mass index, BMI)無顯著影響；顯著降低受試者血清中LDL-C含量；增加體內總抗氧化力及血漿總酚含量，降低脂質過氧化，提升麩胱甘還原之活性，且顯著延長LDL的氧化時間。但只有在試驗組發現，顯著降低血清總膽固醇含量；增加血漿GSH含量，提升麩胱甘過氧化之活性；顯著降低第七凝血因子之活性。
由本研究可知，每天飲用紅酒洋蔥浸泡液確實可有效降低血脂、增加人體之抗氧化能力，並增加LDL之氧化耐受性，因此紅酒洋蔥浸泡液對於預防心血管疾病之功效上可能優於紅酒。
英文摘要 The study was focus on the antioxidant effect and free radicals scavenging activity of red wine extract of onion (RO). Results showed that both red wine (RW) and RO had the similar abilities of antioxidation and scavenging activity on free radicals, but RO showed much better chelating activity on ferrous ion than RW.
To further evaluate the effect of RO on the prevention of cardiovascular diseases. A randomized and placebo-controlled study was designed. Ten subjects were included in RO group and eleven subjects were in RW group, and 250ml RO or RW were respectively supplied for each subject every day. After ten weeks of intervention, both groups showed were greatly decreased serum low-density lipoprotein cholesterol (LDL-C), increased plasma total antioxidant capacity, and longer lag-time of LDL oxidation. Decreased serum total cholesterol and increased plasma glutathione were only found in RO group. In addition, the activity of coagulation factor VII was greatly reduced by RO.
In conclusion, moderate intake of RO probably improved better health benefits than RW.
