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Hypouricemic Effects of Anthocyanin Extracts of Purple Sweet Potato on Potassium Oxonate‐induced Hyperuricemia in Mice
Author(s) -
Hwa Kwon Sun,
Chung DongMin,
Chung Young Chul,
Chun Hyo Kon
Publication year - 2011
Publication title -
phytotherapy research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.019
H-Index - 129
eISSN - 1099-1573
pISSN - 0951-418X
DOI - 10.1002/ptr.3421
Subject(s) - hyperuricemia , allopurinol , anthocyanin , uric acid , gout , chemistry , oral administration , pharmacology , potassium , diuretic , food science , biochemistry , medicine , organic chemistry
Gout is a clinical syndrome in which tissue damage is induced by a chronic metabolic disorder associated with increased concentrations of uric acid in the blood. The study investigated the hypouricemic effects of anthocyanin extracts from purple sweet potato (APSP), and allopurinol, on serum uric acid levels in hyperuricemic mice. It was found that administration of a single oral dose of 100 mg/kg APSP to such animals reduced the serum uric acid concentration to 4.10 ± 0.04 mg/dL, compared with a concentration of 10.25 ± 0.63 mg/dL in the hyperuricemic control group. Copyright © 2011 John Wiley & Sons, Ltd.