The Evaluation of Antioxidant Compounds of Some Medicinal Plants and Their Effects on Controlling Gout Disease

Authors

https://doi.org/10.48313/bic.vi.29

Abstract

Gout is a chronic metabolic disease leads raise uric acid levels in the blood. The most effective enzyme in creating Gout is xantine oxidase. Many plants have been introduced to treat Gout in traditional medicine around the world, especially in Iran. The purpose of this study is to investigate the antioxidant compounds of some medicinal plants and their effect on Xanthine Oxidase (XO) enzyme. Sample plants such as Berberis vulgaris, Cichorium intybus, Urtica dioica, Apium graveolens, and Equisetum arvense were collected from the Tonekabon and their scientific names were specified according to herbarium plant. The antioxidant activity of extracts was measured by Ferric Reducing Ability of Plasma (FRAP) method. Also, the content of total phenol, flavonoid, anthocyanin, carotenoid, luteolin, quercetin and rutin was determined and their inhibitory effect on XO enzyme was measured. The results shown that the highest inhibitory effect on XO observed by 0.3 m-1ml of B. Vulgaris extract was equivalent to 28.06%. Total phenol, flavonoid, rutin, anthocyanin, and carotenoid contents in B. vulgaris were significantly greater than the other samples. The most quercetin content was identified in U. dioica (0.021 ± 0.00044 g-1 dw) and the highest amount of luteolin was also observed in A. graveolens. The results suggested that the extract of B. vulgaris is a valuable source of antioxidant compounds and it has a high inhibitory effect on XO activity which can be suggested for treatment of the diseases that arise due to the oxidants such as Gout.

Keywords:

Flavonoid, Ferric reducing ability of plasma, Methanolic extract, Xanthine oxidase

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Published

2025-01-17

How to Cite

Hoshani, M. ., Azadian dalasm, R. ., Atabaki, R. ., & Soleimani Moghaddam, M. . (2025). The Evaluation of Antioxidant Compounds of Some Medicinal Plants and Their Effects on Controlling Gout Disease. Biocompounds, 2(1), 1-9. https://doi.org/10.48313/bic.vi.29

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