Parsley (Petroselinum crispum) supplementation attenuates serum uric acid level and improves liver and kidney structures in oxonate-induced hyperuricemic rats

Author:

Rahmat Asmah,Ahmad Nur Syaffa’ Syafirah,Ramli Nurul Shazini

Funder

Universiti Putra Malaysia

Publisher

Springer Science and Business Media LLC

Subject

Complementary and alternative medicine

Reference55 articles.

1. Abeles AM (2015) Hyperuricemia, gout, and cardiovascular disease: an update. Curr Rheumatol Rep 17(3):1–5

2. Afzali A, Weiss NS, Boyko EJ, Ioannou GN (2010) Association between serum uric acid level and chronic liver disease in the United States. Hepatology 52(2):578–589

3. Batool S, Ahmed I, Sarwar M (2012) Relationship of uric acid with superoxide dismutase (SOD) in induced hyperuricemic rat model. Pharmacol Pharm 3(4):404–408

4. Batts KP, Ludwig J (1995) Chronic hepatitis. An update on terminology and reporting. Am J Surg Pathol 19(12):1409–1417

5. Bhagwat S, Haytowitz DB, Holden JM (2013) USDA database for the flavonoid content of selected foods release 3. US Deparment of Agriculture, ARS. https://www.ars.usda.gov/northeast-area/beltsville-md-bhnrc/beltsville-human-nutrition-research-center/nutrient-data-laboratory/docs/usda-database-for-the-flavonoid-content-of-selected-foods-release-31-december-2013/ . Accessed 5 Oct 2017

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