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Journal of Tea Science ›› 2017, Vol. 37 ›› Issue (2): 167-172.

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Effects of Black Tea Extract on Serum Uric Acid Levels in Hyperuricemic Mice

ZHU Chuang1,2, LIU Zenghui3, ZHAO Yongqing1,2, TAI Lingling1,2, XU Yan1,2,*   

  1. 1. School of Tea & Food Science, Anhui Agricultural University, Hefei 230036, China;;
    2. State Key Laboratory of Tea Biology and Utilization, Hefei 230036, China;
    3. Anhui Academy of Medical Science, Hefei 230061, China
  • Received:2016-12-26 Revised:2017-01-17 Online:2017-04-15 Published:2019-08-22

Abstract: This study was aimed to investigate the effect of black tea extract on the level of serum uric acid in hyperuricemic mice. Thirty six KM male mice were randomly divided into the control group, model group, tea-treated low dose group, middle dose group, high dose group and allopurinol group. Mice in the control group and tea-treated groups were treated with saline and black tea extract respectively for consecutive 7 days. The later were given black tea extract 1 hour after modeling on the seventh day. The model group was given PO through intraperitoneal injection and yeast extract intragastrically to establish model on the seventh day. The results showed that compared with the model group, the levels of serum UA and BUN (blood urea nitrogen) were decreased in tea-treated groups, with significant decreases in the middle (P<0.05) and high dose groups (P<0.01). The serum Cr level (creatinine) of tea-treated groups were decreased and the XOD activity in the high dose group was significantly lower than those in the model group (P<0.05). there were slight but not significantly inhibitory effect in the low and middle dose groups. These date suggest that black tea extract possesses significant anti-hyperuricemic effect on hyperuricemic mice induced by PO and yeast extract.

Key words: black tea extract, hyperuricemia, uric acid, xanthine oxidase

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