Researchers observed 143 adults with prehypertension and high-normal uric acid levels over a 12-week period. Participants were split into two groups, with the treatment cohort consuming 100 grams of soursop juice twice daily. By the end of the study, those in the soursop group showed a mean reduction of approximately 15.9 mmHg in systolic blood pressure and 11.5 mmHg in diastolic blood pressure, compared to the control group.

Beyond cardiovascular markers, the investigation noted a decline in serum uric acid, moving from a baseline of 5.74 mg/dL to 5.43 mg/dL. While these results are promising, the authors emphasize that the study does not position soursop as a substitute for pharmaceutical interventions. The findings highlight the fruit’s potential for dietary inclusion, particularly due to its xanthine oxidase inhibitory activity, which warrants further clinical exploration regarding metabolic health.