Unveiling the therapeutic benefits of black chokeberry (Aronia melanocarpa) in alleviating hyperuricemia in mice.

IF 4 2区农林科学 Q2 NUTRITION & DIETETICS

Frontiers in Nutrition Pub Date : 2025-05-14 eCollection Date: 2025-01-01 DOI:10.3389/fnut.2025.1556527

Chin-Yuan Liu, Wen-Yu Liu, Yeu-Ching Shi, She-Ching Wu

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Abstract

Background: Hyperuricemia not only increases the risk of cardiovascular diseases such as dyslipidemia, hypertension, coronary artery disease, obesity, metabolic syndrome, and type-2 diabetes, but also severely impacts kidney function, potentially leading to acute kidney injury and chronic kidney disease.

Methods: This study aims to investigate the health benefits of black chokeberry (Aronia melanocarpa) on hyperuricemic mice induced by oxonic acid.

Result: The experimental results showed that black chokeberry had no significant toxic or negative effects in mice. The measurement of uric acid (UA) indicated that black chokeberry suppressed the UA levels. Additionally, the xanthine oxidase activity in the high-dose group was significantly decreased, along with reductions in serum urea nitrogen and creatinine levels. Black chokeberry effectively increased the glutathione levels in hyperuricemic mice and reduced malondialdehyde levels, as well as significantly inhibiting adenosine deaminase activity.

Conclusion: Its efficacy is comparable to that of the marketed drug allopurinol, underscoring the potential of black chokeberry as a functional product for uric acid reduction.

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揭示黑樱桃在减轻小鼠高尿酸血症中的治疗益处。

背景：高尿酸血症不仅增加了血脂异常、高血压、冠状动脉疾病、肥胖、代谢综合征、2型糖尿病等心血管疾病的发生风险，而且严重影响肾功能，可能导致急性肾损伤和慢性肾病。方法：研究黑莓对氧酸致高尿酸血症小鼠的健康作用。结果：实验结果表明，黑越橘对小鼠无明显的毒副作用。尿酸（UA）测定表明，黑楝子抑制UA水平。此外，高剂量组黄嘌呤氧化酶活性显著降低，血清尿素氮和肌酐水平降低。黑樱桃能有效提高高尿酸血症小鼠的谷胱甘肽水平，降低丙二醛水平，并显著抑制腺苷脱氨酶活性。结论：其功效与市售药物别嘌呤醇相当，强调了黑樱桃作为降尿酸功能性产品的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Frontiers in Nutrition Agricultural and Biological Sciences-Food Science

CiteScore

5.20

自引率

8.00%

发文量

2891

审稿时长

12 weeks

期刊介绍： No subject pertains more to human life than nutrition. The aim of Frontiers in Nutrition is to integrate major scientific disciplines in this vast field in order to address the most relevant and pertinent questions and developments. Our ambition is to create an integrated podium based on original research, clinical trials, and contemporary reviews to build a reputable knowledge forum in the domains of human health, dietary behaviors, agronomy & 21st century food science. Through the recognized open-access Frontiers platform we welcome manuscripts to our dedicated sections relating to different areas in the field of nutrition with a focus on human health. Specialty sections in Frontiers in Nutrition include, for example, Clinical Nutrition, Nutrition & Sustainable Diets, Nutrition and Food Science Technology, Nutrition Methodology, Sport & Exercise Nutrition, Food Chemistry, and Nutritional Immunology. Based on the publication of rigorous scientific research, we thrive to achieve a visible impact on the global nutrition agenda addressing the grand challenges of our time, including obesity, malnutrition, hunger, food waste, sustainability and consumer health.