Investigation of medicinal properties and chemical and biochemical characterization of apple cider vinegar for anti-hyperuricemia in female human subjects in controlled randomized trial.

Shahzad, Muhammad Khawar; Shahzad, Muhammad Amir; Rasool, Raza; Laila, Ume; Amir, Muhammad; Sheryar, Muhammad; Salam, Maria Abdul; Gul, Mehraj

Serum uric acid levels are an important parameter in health care. If uric acid levels are not in the normal range, uric acid becomes crystallized and leads to the development of joint pains, gout, and renal health issues. There are natural ways to reduce elevated uric acid levels. In this regard, apple cider vinegar can inhibit uric acid accumulation. In this study, 60 females with elevated uric acid levels were enrolled and were divided into three groups; control group (Go) and treatment groups G1 and G2. Treatment groups were given different doses of apple cider vinegar ACV. Serum uric acid levels were measured before and after the trial. Chemical characterization and phytochemical analysis were also performed. ACV has 89.47% moisture, 2.27% ash and 4.56% NFE in addition to 0.64% crude protein, 0.29% crude fat, and 3.05% crude fiber. Moreover, total phenolic content (TPC is 42.87±0.02ug GAE/ml and total flavonoid content (TFC) is 34.87±0.11ug CE/ml in ACV. Two sample t-test showed a significant reduction in uric acid levels when ACV was given to subjects.

CIDER vinegar; RANDOMIZED controlled trials; CHEMICAL properties; URIC acid; JOINT pain

Pakistan Journal of Pharmaceutical Sciences, 2023, Vol 36, p277

1011-601X

Academic Journal

10.36721/PJPS.2023.36.1.SP.277-280.1