ROLE OF COOKED BROILER CHICKEN FEET IN RHEUMATOID ARTHRITIS THERAPY: EXPLORING BIOACTIVE COMPOUNDS AND NUTRITIONAL IMPLICATIONS

Tasawar Iqbal*, Ali Ahmad

ABSTRACT

Rheumatoid arthritis (RA) is a chronic autoimmune disorder marked by joint inflammation, progressive cartilage, and bone damage. Recently, interest in exploring unconventional nutritional sources for potential therapeutic benefits in RA management has grown. Among these sources, cooked broiler chicken feet have emerged as a unique option due to their rich content of bioactive compounds that may support joint health and reduce inflammation. Cooked chicken feet, often considered a byproduct of poultry production, contain high levels of collagen, glucosamine, chondroitin sulfate, and glycosaminoglycans. Collagen, particularly abundant in chicken feet, is essential for cartilage integrity and has shown potential in studies for modulating immune responses and reducing joint inflammation. Glucosamine and chondroitin, known for their joint-protective properties, are frequently used in osteoarthritis management and may similarly benefit RA patients by improving joint function and slowing cartilage degradation. Additionally, compounds like hyaluronic acid and glycosaminoglycans offer essential lubrication to joints, reducing friction, alleviating pain, and exhibiting anti-inflammatory effects that may aid in mitigating RA symptoms. Nutritionally, chicken feet offer a blend of essential amino acids, minerals, and bioactive peptides. Amino acids such as proline and glycine contribute to collagen synthesis, vital for cartilage repair, while minerals like zinc, copper, and magnesium help reduce oxidative stress and inflammation. Moreover, bioactive peptides derived from chicken feet have shown antioxidant and anti-inflammatory properties, further supporting joint health in RA patients. While the therapeutic application of cooked broiler chicken feet for RA remains exploratory, initial evidence indicates that their unique bioactive compounds and nutritional profile could contribute to managing RA symptoms and improving joint health. Further clinical studies are necessary to validate these findings and to establish optimal preparation and dosage for effective therapeutic use.

Keywords:

Rheumatoid Arthritis; Broiler Chicken Feet; Collagen; Chondroitin Sulfate; Glucosamine; Bioactive Compounds; Nutritional Therapy

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