EFFECT OF GIVING GARLIC ON URIC ACID LEVELS OF HYPERURISEMIC WHITE RATS (Rattus norvegicus)

Abstract

Hyperuricemia is a condition where uric acid levels in the body exceed normal limits due to an increase in excessive purine synthesis in the body due to unhealthy eating patterns, the process of excreting uric acid from the body is disrupted or a combination of both. Black garlic contains s-allyl cysteine ​​(SAC), tetrahydro-β-carbolines, alkaloids, and flavonoids which are thought to inhibit the action of the xanthine oxidase enzyme so that it can reduce uric acid. The short-term aim of this study was to determine the effect of black garlic on uric acid levels in hyperuricemic white rats. The long-term goal to be achieved is the use of black garlic to prevent and or overcome the negative effects of hyperuricemia. Rats were grouped into five groups: positive control (A), allopurinol group (B), garlic group at doses of 240 mg (C), 480 mg (D) and 960 mg (E). Induction of hyperuricemia was carried out by injection of potassium oxonate and addition of cow brains for 14 days, followed by treatment. The average yield of uric acid in each group was A: 15.02 ± 0.71, B: 6.45 ± 0.13, C: 8.46 ± 0.12, D: 7.64 ± 0.14, E: 7.55 ± 0.55. Data were analyzed using One Way ANOVA followed by Post Hoc LSD. In conclusion, by giving various doses of black garlic can reduce uric acid levels in hyperuricemia rats.