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Recent Advances in Alleviating Hyperuricemia Through Dietary Sources: Bioactive Ingredients and Structure-activity Relationships

文献类型： 外文期刊

作者： Li, Jun 1 ; Li, Jinwei 1 ; Fan, Liuping 1 ;

作者机构： 1.Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

2.Guizhou Acad Agr Sci, Inst Food Proc Technol, Guiyang, Peoples R China

3.Jiangnan Univ, Sch Food Sci & Technol, Wuxi, Jiangsu, Peoples R China

4.Jiangnan Univ, Collaborat Innovat Ctr Food Safety & Qual Control, Wuxi, Jiangsu, Peoples R China

关键词： Hyperuricemia; dietary sources; polyphenols; xanthine oxidase; structure-activity relationship; processing method

期刊名称：FOOD REVIEWS INTERNATIONAL （ 影响因子：6.043； 五年影响因子：6.79 ）

ISSN： 8755-9129

年卷期：

页码：

收录情况： SCI

摘要： Hyperuricemia is a global epidemic that is closely related to the development of chronic diseases. Therefore, researchers are focusing on improving the symptoms of hyperuricemia through dietary sources. Here, the anti-hyperuricemia mechanism of dietary sources and their bioactive components are summarized and discussed. Furthermore, the structure - activity relationship of these compounds is also analyzed, as well as the processing methods of anti-hyperuricemia foods. In general, the dietary sources that serve as a natural remedy for anti-hyperuricemia are mainly attributed to their bioactive ingredients, especially flavonoids. Meanwhile, the main action mechanism of bioactive ingredients is to inhibit xanthine oxidase activity, which could block the production of uric acid.

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