Antioxidative and xanthine oxidase inhibitory activities and phytochemical screening of the hydro-alcoholic extract of mace, aril of Myristica fragrans: Implication as an adjuvant therapy in gout

Myristica fragrans derivatives are used as spices in cuisines and also serve as an important source of traditional medicine worldwide. The present study has evaluated the antioxidative potential of the hydro-methanolic extract of the fruit aril of M. fragrans, which is also referred to as mace. This study also includes a quantitative phytochemical assessment of the extract and focuses on the ability of the extract to inhibit xanthine oxidase, a molecular target involved in nucleic acid metabolism and the enzyme responsible for the development of gout disease. The extract was found to contain different classes of secondary metabolites, including flavonoids, phenolics, tannins, alkaloids, and saponins. Furthermore, the antioxidative potential of the extract was evaluated against the radicals 2,2-azino-bis(3-ethylbenzothiazoline- 6-sulfonic acid) diammonium salt and 2,2-diphenyl-1-pycrylhydrazyl, and there was a progressive reduction of the radicals with increasing doses of the extract. Moreover, a ferric reducing power assay also showed the antioxidant activity of the crude extract as compared to ascorbic acid, a well-known antioxidant. Another significant finding of the study is that the mace extract also considerably inhibits the enzyme xanthine oxidase in a concentration-dependent manner. Our results partially support the use of mace in dietary regimens as a nutraceutical that could serve as a prophylactic strategy or an adjuvant for the prevention and therapy of gout disease.