THE EFFECT OF SOME FOODS ON THE LEVEL OF URIC ACID IN BLOOD SERUM (IN RATS)

Abstract

The present work aimed to study the effect of different food items (boiled chicken, boiled kandoz (beef) meat, fried kandoz (beef) liver, fried bolti fish, stewed broad bean (medames) and lentils' soup at different levels (J %, 5 % and 10 %) on weight gain, serum uric acid (SUA), serum creatinine (SCR) and serum urea (SU) in normal rats. Also, the possible lowering effect of some foods {black seed (Neigella Sativa)and honey} at two levels (1 % and 5 %) on (SUA), (SCR)and (SU) in hyperuricemic rats was estimated.

Experiment (I): One hundred and thirty nine males Sprague -- Dawley white albino rats, each weighing about 75 g were used in this study. All rats were fed the basal diet (casein diet) for 4 consecutive days. This was followed by 21 consecutive day on experimental diet. The rats were weighed after the first 4 days and divided into several groups: Group 1: (Initial value- 6 rats): In which the weight gain, (SUA), (SCR)and (SU) were measured in rats fed casein dietfor 4 consecutive days I (casein diet). Group 2: (108 rats) In which the effect ofdifferent types offood on weight gain, (SUA), (SCR) and (SU) was estimated. The rats ofthis group were fed casein based dietfor 4 consecutive days (casein diet) before the starting ofthe experimentalfood items. This group included the following subgroups: