FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (5 ): 287-290.doi: 10.7506/spkx1002-6630-201105063

• Nutrition & Hygiene • Previous Articles     Next Articles

Effects of Quercetin and Apigenin on Serum Uric Acid and Antioxidant Capacity in Hyperuricemic Rats

YAO Fang-fang1，ZHANG Rui1，FU Rui-juan1，HE Wei2,*   

  1. 1. College of Public Health, Zhengzhou University, Zhengzhou 450001, China；
    2. Henan Academy of Medical and Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China
  • Received:2010-07-12 Revised:2011-01-18 Online:2011-03-15 Published:2011-03-03
  • Contact: HE Wei2,* E-mail:weibho@163.com

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Abstract: Objective: To study the effects of quercetin (Que) and apigenin (Api) at the same dose on blood uric acid and antioxidant capacity in hyperuricemic rats induced by adenine combined with ethambutol hydrochloride. Methods: SD rats were divided into 5 groups, normal control, model control, allopurinol group, Que group, and Api group. Hyperuricemia and renal failure in rats were induced by adenine and ethambutol hydrochloride tablets intragastrically, and then Que and Api were separately administrated for 3 weeks. Enzyme activity and serum biochemical indicators in liver and serum were measured at the end of 21-day administration. Results: Que and Api could effectively lower the levels of serum uric acid (SUA), serum urea nitrogen (SUN), serum creatinine (SCr) and malondialdehyde (MDA), and elevate the activity of superoxide dismutase (SOD) and total antioxidant capacity (T-AOC) in serum and liver. Conclusion: Que and Api can reduce serum uric acid and lipid peroxidation level so as to improve antioxidant and free radical scavenging capacities in hyperuricemic rats.

Key words: quercetin, apigenin, hyperuricemia, antioxidant effect

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