A study to evaluate the effect of decreasing serum uric acid level by ingestion of botanical ingredient-containing foods

A study to evaluate the effect of decreasing serum uric acid level by ingestion of botanical ingredient-containing foods - A study to evaluate the effect of decreasing serum uric acid level by ingestion of botanical ingredient-containing foods

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000018269

Enrollment

Registered

2015-07-13

Start date

2015-07-13

Completion date

Unknown

Last updated

2026-06-29

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

hyperuricemia

Interventions

Botanical ingredient-containing foods, 12 Weeks Botanical ingredient-free foods, 12 Weeks

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: 1) 20 years of age or older 2) 6.0 mg/dL <= serum uric acid level < 9.0 mg/dL 3) With no treatment. 4) Submitting the written informed consent before this study.

Exclusion criteria

Exclusion criteria: 1) With gouty arthritis and gouty arthritis. 2) With high serum uric acid level (>= 8.0 mg/dL) and kidney damage, urinary stone, hypertension, ischemic cardiac disease, diabetes, metabolic syndrome. 3) Use of product affecting the data of this study, such as medicine, food for specified health use, supplement, diet food. 4) Female in pregnancy, lactation and scheduled pregnancy period. 5) Investigator's judgment for other reason.

Design outcomes

Primary

Measure	Time frame
Serum uric acid level	—

Countries

Japan

Contacts

Public ContactHidenori Obata

Suntory Global Innovation Center Limited Research Institute

Hidenori_Obata@suntory.co.jp050-3182-0568

Outcome results

None listed

Source: JPRN (via WHO ICTRP) · Data processed: Jul 3, 2026