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Efect of Grape (Vitis Vinifera L) Sed on Reducing Serum Uric Acid Level in Gout Animals Model

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Grape Seed (GS) contains proanthocyanidins, resveratrol, with known antioxidant and anti-inflammatory properties, through the inhibitory effects of these on transcription factors like nuclear factor kappa B (NF-KB) or activator protein-1 (AP-1). The aims of this study was to evaluate the effects of the GS on reducing serum uric acid in chickens gout-animals model. The experimental consisted of two groups, 1.5 kg of each broiler chickens gout-animals model in this study. Both 6 experimental and 2 control animals were fed by basal and chicken- liver diet for 5 days supplemented with urea 2% and calcium 2.5% with doses 10 gram twice a day. After 5 days of feeding these, treatment groups received 1 gram of GS twice a day for 3 days. Both of feeding by orally, normal-fed animals served as control. Starting from days 1,5,6,7,8 due to experimental design 1.5 ml of blood withdrawn from the wings. Analytical serum were examined in GMU pathological clinic Laboratory. The reducing effect of GS before and after treatment data means serum compare with control groups perform statistically by Hest and one way anova test, P

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

Majalah Kesehatan Pharma Medika;2(1)2010:106-109

Penerbit

Jakarta : FK Universitas Yarsi., 2010

Deskripsi Fisik

3p,

Bahasa

English

ISBN/ISSN

2085-5648

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Tipe Media

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