Year: 2025
Type: article
Abstract: Uric acid is a byproduct of purine metabolism. Excessive accumulation of uric acid in joint tissues results in gout, which is characterized by inflammation and pain due to the deposition of uric acid crystals in the joints. Xanthine oxidase, a key enzyme responsible for the production of uric acid, is the main target in gout treatment. Cucumber (Cucumis sativus L.) is rich in flavonoids, which are known to inhibit xanthine oxidase, potentially reducing uric acid concentration. This study aimed to assess the uric acid reducing ability of cucumber juice in rats. A total of 25 male Wistar rats were divided into five groups: a negative control group, which received Na Carboxymethyl Cellulose (0.5%), a positive control group, which received allopurinol (10 mg/kg BW), and three treatment groups (I, II, and III), which received cucumber juice at doses of 0.14 g/200 g, 0.28 g/200 g, and 0.56 g/200 g BW, respectively. Hyperuricemia was induced in the rats by the administration of chicken liver homogenate (5 g/kg) and potassium oxonate (250 mg/kg). The rats were treated for 15 days after hyperuricemia induction according to their grouping. Blood uric acid concentration was measured on days 0, 5, 10, and 15. The results showed that cucumber juice significantly reduced blood uric acid concentration in hyperuricemic rats, with 0.56 g/200 g BW dose exhibiting the highest percentage reduction of 49.8% after 15 days. This suggests that cucumber juice has the potential as a natural alternative that could be used in the treatment of hyperuricemia.
Authors: Sara Nurmala, Nina Herlina, Nisa Y. Suprahman, Yelni Rahmawati, Evi Oktavianti
Institutions: Pakuan University, Sumatera Institute of Technology
Language: English
Subfield: Nephrology
Field: Medicine
Domain: Health Sciences
Open Access status: diamond
OpenAlex ID: W4411957276