Effects of Cherry in Take Versus Allopurinol on Serum Uric Acid Levels Biomarkers of Oxidative Stress and Hepatic Xanthine Oxidase/Xanthine Dehydrogenase Activity in Hyperuricemic Rats

Background and Objectives Prevention and treatment of hyperuricemia are based on control of uric acid levels. The aim of this study was to investigate the effect of oral administration of sour cherry and allopurinol on serum uric acid levels biomarkers of oxidative stress (total antioxidant capacity and malondialdehyde concentration) and hepatic xanthine oxidase/xanthine dehydrogenase activity in normal and hyperuricemic rats. Methods A total of 36 male Wistar rats (Weights: 180-200 g) were randomly divided into six equal groups. These groups were normal; normal+cherry tart (5 g/kg); normal+allopurinol (5 mg/kg); hyperuricemic; hyperuricemic+sour cherry (5 g/kg); hyperuricemic+allopurinol (5 mg/kg). Every group received their treatment once a day for 14 days. Hyperuricemia in rats was induced by intraperitoneal injection of potassium oxonate (250 mg/kg). Results Oral administration of sour cherry for 14 days significantly reduced the serum uric acid levels of hyperuricemic rats in a time-dependent manner. Hepatic xanthine oxidase/xanthine dehydrogenase activity was significantly inhibited in both normal and hyperuricemic rats. Oral administration of cherry tart led to a significant improvement in biomarkers of oxidative stress in rats. Although the hypouricemic effect of allopurinol was much higher than that of sour cherry allupurinol could not significantly change oxidative stress biomarkers. Conclusion The results indicate that cherry as a polyphenols-rich food could be used as a possible therapeutic supplement to minimize the side effects of allopurinol in treating hyperuricemia and oxidative stress diseases.