International Journal of Research in Social Sciences
Year : 2018, Volume : 8, Issue : 11
First page : ( 253) Last page : ( 267)
Online ISSN : 2249-2496.

“The role of Xanthine Oxidase Inhibiting Foods in Therapeutic Management of HyperurIcemIa and Gout”

Dr Sharma Luxita¹, Ashraf Zarrin²

¹Assistant Professor-II & Head Dietetics and Applied Nutrition, Amity Medical School, Amity University, Gurgaon

²PhD-Student, Dietetics and Applied Nutrition, Amity Medical School, Amity University, Gurgaon

Online published on 2 September, 2019.

Abstract

The state of equilibrium created between the amount of purine taken in diet, urate produced by the body itself along with the amount excreted out of the body through urine or GI tract gives out the total urate present in the body. Faulty production and excretion both can be the reason behind increased level of uric acid. Default in dietary habits has always been primary, secondary or associated cause of many ailments. Similarly in case of gout intake of purine-rich foods basically coming from animal and seafood sources can influence the development of gout. Allopurinol, is one of the potent anti-hyperuricemia drugs, being used for the treatment of gout for last many years. The mechanism of action of this drug involves the inhibition of enzyme xanthine oxidase. But long term use of allopurinol has already been associated with many side effects such nephropathy, hepatitis and many other allergic reactions. There is a need of natural anti-hyperuricemic agents. Herbs and plants that show the properties of inhibition of uric acid biosynthesis through the inhibition of xanthine oxidase can prevent hyperuricemia. In conclusion, natural antihyperuricemic agents need promotion.

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