Dietary component p-coumaric acid suppresses monosodium urate crystal-induced inflammation in rats

Objective This study was conducted to evaluate the effect of p -Coumaric acid, a common dietary phenol, on monosodium urate crystal-induced inflammation in rats—an experimental model for acute gouty arthritis. Methods Paw edema, levels/activities of lysosomal enzymes, lipid peroxidation, enzymic antioxidants and a histopathological examination of ankle joints were evaluated in control and monosodium urate crystal-induced inflamed rats. Further, an acetic acid-induced writhing test and tail immersion test were employed to screen for analgesic effects, yeast-induced pyrexia was used to test for antipyretic effects, and gastric ulceration was used to evaluate ulcerogenic effects. Results A significant increase in paw edema, lysosomal enzyme activity and lipid peroxidation levels was observed in monosodium urate crystal-induced rats, whereas activities of enzymic antioxidants were found to be decreased when compared to control rats. Nevertheless, treatment with p -Coumaric acid (100 mg/kg b.wt) significantly reverted the altered physical and biochemical parameters back to near normal levels, as evidenced by the histopathology of the ankle joints. In addition, p -Coumaric acid also exhibited potent analgesic and antipyretic effects devoid of any adverse impact on gastric mucosa. Conclusion The results of this study reveal the potential anti-inflammatory effect of p -Coumaric acid against monosodium urate crystal-induced inflammation in rats.