Hyperuricemic is a condition of the increase of uric acid content in body that can cause inflammation, particularly on joints, and has a positive correlation with several degenerative diseases, such as kidney disease, increase of triglycerides amount, obesity, and insulin resistance, heart disease, and hypertension. Reported that hyperuricemic condition could increase the risk of degenerative diseases 1.6 times higher. Uric acid problem occurs mainly because of unhealthy eating pattern, which are over-eating pattern and high consumption of foods that contain high uric acid. Several ways can be done to reduce or prevent uric acid disease, such as by managing the eating pattern and/or consuming anti uric acid medicine. Medicine consumption often causes side effects and it is more expensive. Therefore, people started using traditional treatment which uses natural ingredients, because it is considered safer and more economic. Natural ingredients that contain active compounds which give pharmacological effects are secondary metabolites from plants. One of plants that contain many active compounds are soursop that flourishes in Indonesia. A part of soursop plant that has been reported to contain active compounds is its leaves. Soursop leaves have been reported to have anti uric acid activity, anti inflammation, antinociceptive and antiulcerogenic, anticancer, antidiabetic, anticholesterol, and antioxidant. Multifunction properties from soursop leaves extract are related to their active compounds, such as flavonoid, tannins, calcium oxalate, alkaloids, fatty acids, phytosterols and myricyl alcohols. A potency of soursop leaves as antihyperuricemic has been reported, in vitro using xanthine oxidase enzyme, as well as in vivo using rats. Xanthine oxidase enzyme catalyzes reaction of hypoxanthine into xanthine and then oxidized into uric acid. Reported that butanolic extract of soursop leaves could reduce uric acid content better than allopurinol on wistar rats. Soursop leaves ability to lower uric acid is probably because of flavonoid content in soursop leaves. According to Sutomo, flavonoid compounds could reduce uric acid content by inhibiting xanthine oxidase enzyme.Study of anti uric acid activity from soursop leaves is mostly in form of extract form certain solvents. This is considered unpractical to be applied on food products. Therefore, study is done in form of functional beverage which is considered to be more practical and natural. One of food products that need to be improved is herbal tea. The considerations are 1) tea is a product that is widely consumed in the world as well as in Indonesia; it can be seen from consumption rate of tea is about 527 gram per capita per year and consumption rate of tea in Indonesia is about 457 gram per capita per year; 2) tea making process is relatively simple; 3) tea making process can improve its bioactive activity for example: a) black tea making could increase total polyphenol and total catechin content, and antioxidant activity; b) black tea making form soursop leaves could improve anti uric acid activity; c) green tea making from soursop leaves could improve antioxidant activity and antidiabetic activity. Compared to black tea, green tea has 1.5 times higher antioxidant activity, and 2 times higher antidiabetic activity compared to black tea from soursop leaves. Based on this comparison, there is an assumption that anti uric acid activity of herbal green tea from soursop leaves could be higher as well. Besides, high consumption of green tea in Asian countries, such as China, Taiwan, Japan and Korea, as well as high prevalence of uric acid disease in Indonesia on 2013, support the development of herbal green tea from soursop leaves. Thus, it is required to study the anti uric acid activity from herbal green tea brew of soursop leaves.
