antihyperuricemic effects of turmeric, ginger, and black pepper in rats

Hyperuricemia, characterized by high uric acid levels in blood, can lead to gout and other health issues like type 2 diabetes and hypertension. this study aims to assess the antihyperuricemic effects of turmeric, ginger, and black pepper powdered spices, individually and in combination, on rats with induced hyperuricemia. the study involved analyzing ginger, turmeric, and black pepper for microbiological safety, aflatoxins, nutritional content, and phytochemical compounds before including them in the rats' diet. rats were adapted and then divided into six groups, with groups 2-6 induced with hyperuricemia and treated with different combinations of spices or allopurinol as medication for hyperuricemia. the experiment was conducted over a period of 8 weeks, during which body weight and dietary intake were monitored weekly. after the experiment, blood samples were analyzed. results showed a significant reduction in uric acid, creatinine, and urea levels in the treated group, measuring 3.11 ± 0.29, 1.69 ± 0.11, and 30.51 ± 3.46, respectively, compared to the untreated group, which recorded 5.73 ± 0.27, 3.16 ± 0.19, and 43.81 ± 3.7.additionally, the lipid profile parameters in the treated group, including total cholesterol, triglycerides, and low-density lipoprotein (ldl), were 87.33 ± 4.1, 102.74 ± 5.0, and 33.59 ± 3.5, respectively. these values were significantly lower than those in the untreated group, which recorded 142.29 ± 6.78, 140.8 ± 4.61, and 85.53 ± 7.9, respectively. overall, the findings support the use of turmeric, ginger, and black pepper as functional foods in addressing hyperuricemia and associated comorbidities.