Xanthine Oxidase Inhibitory Activity and Antigout of Celery Leek Parsley and Molokhia

The present study was aimed at investigating in vitro xanthine oxidase inhibitory (XOI) and in vivo antigout activity extracts of celery, leek, parsley, and molokhia. The degree of XO inhibitory activity was determined by measuring the absorbance spectrophotometrically at 295 nm, which is associated with uric acid formation which is linked to gout. Our preliminary screening study had employed the use of distilled water, and absolute ethanol to determine XOI from celery, leek, parsley, and molokhia. In general, our study showed that the ethanolic extracts were found to be more active than the aqueous extracts. Further in-vivo antigout was studied gout induced in rats by potassium oxonate. A total of 36 male albino rats were randomly divided into 6 equal groups. Group 1 negative control given only standard diet, and group 2-6 given Potassium oxonic acid (250 mg/kg, i.p.), Potassium oxonate an uricase inhibitor was used to induce gout. Oral administration (G3, G4, and G5) of celery, leek, parsley (5 g/Kg), and (G6) molokhia (4.8 g/Kg) showed a significant decrease in uric acid, and Creatinine levels in the gouty rats. All extracts (celery, leek, parsley, and molokhia) have shown significant decrease in level of Malonaldehyde (MDA) and increase in activity of antioxidant enzyme level, comparable to positive rat (G2). No significant changes between all extracts used and negative control in gain weights and organic phosphorus was noticed. The results showed that increasing serum total calcium level with extracts of celery, leek, parsley, and molokhia in comparison to positive control. The celery, leek, parsley, and molokhia extracts have some protective effects on the gout.