Anti-inflammatory potential of aloe vera meatballs and their impact on rheumatoid arthritis

Abstract

Rheumatoid Arthritis is an auto-immune condition resulting in the formation of autoantibodies that cause joint and systemic inflammation. Different signs and symptoms include pain, redness, and swelling in joints leading to difficulties performing day-to-day activities and restlessness. The prevalence of Rheumatoid Arthritis worldwide and in Pakistan is 0.5 % and 1 %, respectively, with females experiencing a higher ratio due to improper diet, weight loss, fatigue, and housework. Aloe vera chicken meatballs, rich in protein, calories, phenolic compounds, polysaccharides, and collagen protein, have anti-inflammatory effects on arthritis patients by reducing inflammatory mediator production. By considering this, we conducted an experiment on the production of Aloe Vera based chicken meatballs with different doses including (100 g of chicken, 10 g of Aloe Vera + 90 g of Chicken, 20 g of Aloe Vera + 80 g of Chicken, 30 g of Aloe Vera + 70 g of Chicken) at Meat Science Nutraceutical Laboratory, National Institute of Food Science and Technology, University of Agriculture, Faisalabad. 100 g of chicken was considered as a control treatment. The meatballs were tested on four different groups of rheumatoid patients at Allied Hospital Faisalabad. The results indicated that the combination (20 g of Aloe Vera + 80 g of Chicken) yielded the most significant reduction in the Arthritis Factor Test by 26 %, compared to untreated arthritis patients. Additionally, it showed 20 % higher acceptability than the control group. Therefore, meatballs containing 20 g of Aloe Vera and 80 g of Chicken were deemed the most effective biomedicine for alleviating rheumatoid arthritis in humans.