Feburic 40 Tablet 15

Feburic 40 Tablet is used to treat gout by lowering uric acid levels. It helps prevent gout flares, reduces joint pain, swelling, and redness, and dissolves uric acid crystals. It’s effective in managing chronic hyperuricemia and gouty arthritis, providing relief and preventing further attacks.

Here are some instructions to follow while taking Feburic 40 Tablet:

• Swallow the tablet whole with a glass of water.
• Do not crush or chew the tablet.
• Take this medicine daily at the same time for consistent control of uric acid levels.
• It's important not to stop taking this medicine without consulting your doctor first.
• Always adhere to your doctor's advice on the duration and dosage.

Feburic 40 Tablet is taken orally.

Feburic 40 Tablet contains febuxostat (40 mg), which acts on the body as follows:

• Xanthine Oxidase Inhibition: Febuxostat works by selectively blocking an enzyme called xanthine oxidase in your body. This enzyme plays a key role in converting hypoxanthine to xanthine and xanthine to uric acid.
• Uric Acid Reduction: By inhibiting the activity of xanthine oxidase, febuxostat effectively reduces the production of uric acid within the body. Lowering uric acid levels aids in dissolving uric acid crystals that form around joints, which reduces inflammation, pain and swelling associated with gout.

Store Feburic 40 Tablet below 30°C to ensure its effectiveness.

• Keep it away from direct sunlight and moisture.
• Always keep the medicine in its original packaging until you need to take it.
• Ensure the medicine is out of reach of children for safety.
• Remember to check the expiry date before use and avoid using any expired medication.

• Drinking plenty of water can help your body flush out excess uric acid, assisting Feburic 40 Tablet in managing your gout symptoms. Aim for at least eight glasses of water a day.
• Foods high in purines can increase uric acid levels in your body, worsening gout. Try to limit intake of foods like red meat, organ meats and certain seafood like anchovies, herring, sardines, mussels, scallops, trout, haddock, mackerel and tuna.