Evaluation of anti-gout activity of some plant food extracts

• Autorzy: Mohamed D. A. , Al-Okbi S.Y.
• Języki publikacji: EN

Abstrakty

EN

The anti-gout activity of methanol and petroleum ether extracts of celery leaves, celery seeds, rosemary, cinnamon and turmeric as functional food components was studied in potassium oxonate treated rats (250 mg/kg body weight, intra-peritoneal). Blood samples were collected from all rats after an overnight fast and after 3 and 6 h from oxonate injection for determination of erythrocyte sedimentation rate (ESR), plasma uric acid, nitric oxide (NO) and malondialdehyde (MDA). Urine samples were collected for 6 h after injection for the determination of uric acid. Assessment of total phenolic contents, fatty acids and unsaponifiable matter (UNSAP) in the plants under study was carried out. Results showed that oxonate treatment produced a significant increase in all studied parameters compared to the healthy rats. Oral administration of different extracts (500 mg/kg body weight) showed a significant reduction in plasma and urine uric acid levels, petroleum ether extract of celery seeds was the most promising. The majority of administered extracts showed significant reduction in inflammatory (ESR and NO) and oxidative stress (MDA) markers with variable degrees. GLC investigation of plants UNSAP revealed the presence of different phytosterols. GLC analysis of the fatty acids methyl ester showed that celery seeds and leaves contained the highest contents of oleic and linoleic acid, respectively. Linolenic acid was only present in celery seeds and leaves. All the studied plants were rich in phenolics; rosemary was superior in this respect. In conclusion, the studied plant extracts showed significantly variable anti-gout activity associated with both antioxidant and antiinflammatory effects, which may be due to the presence of phenolic compounds, unsaturated fatty acids, long chain fatty acids and phytosterols.

Słowa kluczowe

EN

plant food extract; anti-gout activity; blood; urine; rat; functional food component; biologically active ingredient

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2008
• Tom: 58
• Numer: 3
• Opis fizyczny: p.389-395,ref.

Twórcy

autor

Mohamed D. A.

• National Research Centre, Dokki, Giza, Egypt

autor

Al-Okbi S.Y.

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