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Parsley (Petroselinum crispum) supplementation attenuates serum uric acid level and improves liver and kidney structures in oxonate-induced hyperuricemic rats

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Abstract

Elevated level of uric acid in the blood is recognized to increase the risk of developing cardiovascular diseases and other metabolic disorder including kidney stone. This research was aimed to investigate whether supplementation of parsley can attenuate the increases in serum uric acid, the decreases in total antioxidant status, and the structures damages of liver and kidney in oxonate-induced hyperuricemic rats. Basically, 36 male rats were randomly divided into six groups. The rats were injected with potassium oxonate intraperitoneally at day 1, 3 and 7 to induce hyperuricemic in rats. The treatment with three dosages of parsley (3.5 g/kg/day, 7.0 g/kg/day and 10.5 g/kg/day) was started at day 8 until day 14. The results showed that there was significant reduction of serum uric acid level in all hyperuricemic groups after the treatment. The highest reduction was seen at dose of 7.0 g/kg/day parsley, followed by 3.5 g/kg/day parsley and 10.5 g/kg/day parsley, respectively. There was no significant difference in total antioxidant status in all the treatment and control groups. Liver lesion scores were reduced in rats fed with the three dosages of parsley while kidney lesion was reduced only in rats fed with 7.0 g/kg/day parsley. In conclusion, the present study demonstrates the potential of parsley in reducing the elevated level of uric acid as well as improving renal and hepatic damages caused by hyperuricemia.

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Acknowledgements

The authors thanks to Universiti Putra Malaysia for providing grants and facilities to conduct the research.

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Authors and Affiliations

  1. Faculty of Science, Technology and Human Development, Universiti Tun Hussein Onn, Malaysia (UTHM), 86400, Parit Raja, Batu Pahat, Johor, Malaysia

    Asmah Rahmat & Nur Syaffa’ Syafirah Ahmad

  2. Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia (UPM), 43400, Serdang, Selangor, Malaysia

    Nur Syaffa’ Syafirah Ahmad

  3. Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), 43400, Serdang, Selangor, Malaysia

    Nurul Shazini Ramli

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  1. Asmah Rahmat
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  2. Nur Syaffa’ Syafirah Ahmad
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  3. Nurul Shazini Ramli
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Contributions

AR was responsible of study conception and design and clinical data collection. AR, NSSA and NSR were responsible of data analysis and interpretation. AR, NSSA and NSR were responsible of data assembly and analysis. NSR wrote the manuscript.

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Correspondence to Nurul Shazini Ramli.

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All experimental protocols were approved by the Institutional Animal Care and Use Committee (IACUC), Universiti Putra Malaysia, Selangor, Malaysia. The IRB number is FPSK/FYP/2013/R068.

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This manuscript described has not been published before; not under consideration for publication anywhere else; and has been approved by all co-authors.

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Rahmat, A., Ahmad, N.S.S. & Ramli, N.S. Parsley (Petroselinum crispum) supplementation attenuates serum uric acid level and improves liver and kidney structures in oxonate-induced hyperuricemic rats. Orient Pharm Exp Med 19, 393–401 (2019). https://doi.org/10.1007/s13596-018-0353-7

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