Research Article
Effect of Bay Leaf Drink (Syzygium polyanthum) and Soursop Juice (Annona Muricata) on Uric Acid Levels in Patients with Gout
@INPROCEEDINGS{10.4108/eai.24-1-2018.2292381, author={S Asmira and P A Arza and N Hamizah}, title={Effect of Bay Leaf Drink (Syzygium polyanthum) and Soursop Juice (Annona Muricata) on Uric Acid Levels in Patients with Gout}, proceedings={Proceedings of the 2nd Workshop on Multidisciplinary and Applications (WMA) 2018, 24-25 January 2018, Padang, Indonesia}, publisher={EAI}, proceedings_a={WMA-2}, year={2020}, month={2}, keywords={bay leaf drink soursop juice uric acid levels}, doi={10.4108/eai.24-1-2018.2292381} }- S Asmira
P A Arza
N Hamizah
Year: 2020
Effect of Bay Leaf Drink (Syzygium polyanthum) and Soursop Juice (Annona Muricata) on Uric Acid Levels in Patients with Gout
WMA-2
EAI
DOI: 10.4108/eai.24-1-2018.2292381
Abstract
High levels of uric acid, one of the body's waste products, can be a sign of gout or kidney stones, bay leaf drink (Syzygium polyanthum) and soursop juice (Annona muricata) may have the beneficial effect on reducing uric acid levels. The aim of this study was to determine the impact of bay leaf drink (Syzygium polyanthum) and soursop juice (Annona muricata) on uric acid levels. The intervention of bay leaf drink and soursop juice was performed for 28 days and 17 subjects selected purposively and divided into two groups, one group consumed bay leaf drink (group A) and another group consumed soursop juice(Group B). Bay leaf drink and soursop juice were served in drink form as much as 200ml. Significant improvement was identified in uric acid levels of subjects after the intervention (p<0.05). Decreased uric acid levels in group A and group B (8.7647±0.948 mg/dl to 8.317±8.1 mg/dl; 7,47±0.987 mg/dl to 5.41±1.35 mg/dl, respectively).
