000			01814nam a22002657a 4500
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001			M BIO 2012 0005
003			PILC
005			20240720152651.0
008			160505b2012 xxu||||| |||| 00| 0 eng d
040			_beng _cFEU-NRMF MEDICAL LIBRARY _erda
041			_aenglish
050			_aM BIO 2012 0005
245			_aEffect of milk on uric acid levels / _cSection D2; Rebecca V. Villanueva.
260			_aFairview, Quezon City: _bDepartment of Biochemisty, FEU-NRMF, _c2012.
300			_a35 pages: _billustration, photo; _c28 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
504			_aIncludes appendices and bibliographical references.
520			_aAbstract: Population surveys suggest that consumption of milk and dairy products are linked to decreased incidence of gout, and most common cause of gout is htperuricemia. This study was designed to observe if milk can normalize a state of hyperuricemia. Four groups of mice were used in the experiment, and potassium oxonate was used to induce hyperuricemia. The four groups and their treatment were as follows: Group A - control group, Group B - milk, Group C - milk and oxonate, Group D - oxonate. Treatment was given daily for seven days. On day 7, blood was collected and serum uric acid levels were analyzed using a ALS spectrophotometr. Group A, B and C had no significant difference in their mean serum uric acid levels while Group D, as expected, had a significantly higher mean level. Conclusion: The results suggest that milk can normalize hyperuricemic states. Thus, milk has the potential of being used for the management of individuals prone to hyperuricemia.
521			_aTHDBN
700			_aSection D2 _eauthor
700			_aVillanueva, Rebecca V., MD. _eadviser
942			_2lcc _cRU