Phytochemical Analysis and Evaluation of Purified Extract of Tinospora crispa Stem for In Vivo Antihyperuricemic Effect
| Author | Harwoko Harwoko | en |
| Author | Warsina Warsinah | en |
| Issued Date | 2020-06-30 | en |
| Abstract | Background: Tinospora crispa is used in folk medicines for the treatment of gout, rheumatoid arthritis, and internal inflammation. The presence of flavonoids, polyphenols, glycosides, and alkaloids in T. crispa stem is supposed to contribute to these therapeutic effects. This study aimed to analyze qualitative and quantitative phytochemical of purified extract of T. crispa stem (PETS) and to evaluate the in vivo antihyperuricemic effect. Materials and Methods: First, total flavonoid and total alkaloid contents of PETS were determined by colorimetric and gravimetric methods. After that, potassium oxonate-induced hyperuricemic mice were treated with three doses of PETS at 50, 100, and 200 mg/kg, and hydroalcoholic extract at 500 mg/kg. Moreover, allopurinol at 10 mg/kg and sodium carboxymethylcellulose 0.5% were orally administered as positive and negative controls, respectively. Serum uric acid levels were measured by ultraviolet–visible spectrophotometry. Results: The high flavonoids content (31.08% } 1.77% rutin equivalent) in T. crispa stem possesses a potential as uricostatic in the treatment of gout. The purified extract of T. crispa stem at a dose of 100 mg/kg revealed a significant uric acid–lowering effect compared with negative control (P < 0.05). Conclusion: This study indicates the potential of T. crispa purified extracts in the treatment of hyperuricemia and gout. | en |
| DOI | https://doi.org/10.4103/jrptps.JRPTPS_45_19 | en |
| Keyword | Antihyperuricemic | en |
| Keyword | flavonoid | en |
| Keyword | gout | en |
| Keyword | Tinospora crispa | en |
| Keyword | uric acid | en |
| Publisher | Brieflands | en |
| Title | Phytochemical Analysis and Evaluation of Purified Extract of Tinospora crispa Stem for In Vivo Antihyperuricemic Effect | en |
| Type | Research Article | en |
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