Hyperuricemia insights: Formation, targets and hypouricemic natural products

文献类型： 外文期刊

第一作者： Zeng, Wei

作者： Zeng, Wei;Ghamry, Mohamed;Li, Jian;Li, Jian;Ghamry, Mohamed;Zhao, Zhixia;Kang, Feng

作者机构：

关键词： Hyperuricemia; Natural products; Uric acid; Medicine food homology

期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）

ISSN： 2212-4292

年卷期： 2025 年 64 卷

页码：

收录情况： SCI

摘要： Hyperuricemia (HUA), a metabolic disorder resulting from an imbalance in uric acid (UA) metabolism, has become increasingly prevalent worldwide. HUA is a significant risk factor for several diseases, including gout, renal failure, hyperlipidemia, and diabetes, thereby imposing a substantial burden on human health. UA is produced through a complex pathway that involves multiple enzymes and processes, influencing both its production and excretion. This intricate metabolic network necessitates a multifaceted approach to regulation. Xanthine oxidase (XO) is a key rate-limiting enzyme in the UA synthesis pathway, making it a target for therapeutic strategies aimed at lowering UA levels. Additionally, transporter proteins that regulate the reabsorption and excretion of UA, as well as gut microbiota, are important targets for maintaining UA balance. Several natural products have shown efficacy in inhibiting UA synthesis and promoting its excretion, presenting a promising approach for preventing and treating HUA. These natural products may offer safer alternatives to conventional medications that often have side effects. Therefore, this review explores a variety of natural products derived from medicinal and edible plants, evaluating their potential for lowering UA levels. We summarize the sources, chemical structures, and mechanisms of action of each active compound, aiming to provide valuable references for the development of natural therapies for HUA.

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