文献类型: 外文期刊
作者: Wu, Dan 1 ; Zhang, Wenji 2 ; Lai, Xingfei 2 ; Li, Qiuhua 2 ; Sun, Lingli 2 ; Chen, Ruohong 2 ; Sun, Shili 2 ; Cao, Fanron 1 ;
作者机构: 1.South China Agr Univ, Coll Hort, Guangzhou 510000, Peoples R China
2.Guangdong Acad Agr Sci, Tea Res Inst, Guangdong Prov Key Lab Tea Plant Resources Innova, Guangzhou 510640, Peoples R China
关键词: Catechins; uric acid; inflammation; hyperuricemia; nephropathy; metabolic syndrome
期刊名称:MINI-REVIEWS IN MEDICINAL CHEMISTRY ( 影响因子:3.862; 五年影响因子:3.742 )
ISSN: 1389-5575
年卷期: 2020 年 20 卷 18 期
页码:
收录情况: SCI
摘要: Uric acid is the end product of purine metabolism in humans. High uric acid levels form sodium urate crystals that trigger biological processes, which lead to the development of several diseases, including diabetes, hyperuricemia, gout, inflammatory disease, kidney disease, cardiovascular disease and hypertension. Catechins have been suggested to be beneficial for the regulation of uric acid metabolic disorders due to their powerful antioxidant and anti-inflammatory properties. To identify an effective and safe natural substance that can decrease levels of serum uric acid to improve uric acid metabolism disorders. A search was performed on PubMed, Web of Science and Google Scholar to identify comprehensive studies that presented summarized data on the use of catechins in lowering uric acid levels in diseases. This review details the role of catechins in inhibiting the activity of xanthine oxidase to decrease uric acid overproduction in the liver and in regulating expressions of uric acid transporters, URAT1, OAT1, OAT3, ABCG2 and GLUT9, to balance levels of uric acid secretion and reabsorption through the kidney and intestine. Additionally, Catechins were also found to prevent monosodium urate-induced inflammatory reactions. In vivo, catechins can be used to decrease high uric acid levels that result from hyperuricemia and related diseases. Catechins can be used to maintain the balance of uric acid metabolism.
- 相关文献
作者其他论文 更多>>
-
Mechanism of Green Tea Peptides in Lowering Blood Pressure and Alleviating Renal Injury Induced by Hypertension Through the Ang II/TGF-β1/SMAD Signaling Pathway
作者:Li, Lulu;Li, Dongli;Li, Lulu;Sun, Shili;Lai, Xingfei;Li, Qiuhua;Chen, Ruohong;Zhang, Zhenbiao;Hao, Mengjiao;Zhang, Suwan;Sun, Lingli;Li, Dongli
关键词:tea polypeptide; hypertension; renal injury; TGF-beta/Smad signaling
-
Comparative study of intelligent sensory technologies combined multiple metabolomics in evaluating sensory attributes and health profiles across different grades and varieties of green tea-processed mulberry leaf tea
作者:Lin, Junhui;Yang, Zhangchang;Li, Qian;Wang, Weifei;Liao, Sentai;Xing, Dongxu;Pang, Daorui;Zou, Yuxiao;Chen, Ruohong
关键词:Mulberry leaf tea; After frost; Different grades; Volatile metabolites; Nonvolatile metabolites; Bioactive substances; Lignans; Intelligent sensory technologies
-
Metabolomics-based analysis of the effects of differences in soluble sugars on the sweetness quality of six major tea types in China
作者:Li, Wen;Chen, Zhongzheng;Zhang, Zhenbiao;Chen, Ruohong;Sun, Lingli;Lai, Xingfei;Li, Qiuhua;Hao, Mengjiao;Zhang, Suwang;Sun, Shili;Li, Qian
关键词:
-
The biological functions of proanthocyanidin and its application in pig production
作者:Yu, Aiying;Chen, Lian;Wang, Dan;Li, Zhiyi;Wang, Yuan;Wang, Zhenjiang;Lin, Sen;Sun, Lingli;Sun, Lingli
关键词:proanthocyanidins; biological functions; antioxidant; anti-inflammatory; pigs
-
Global m6A RNA and whole 5mC DNA methylation specifically contribute to cell replicative and premature senescence induced by extrinsic oxidative stress
作者:Zhu, Chenyu;Huang, Tingting;Fu, Jiaqi;Li, Min;Tan, Luyi;Zhang, Xinyu;Cheng, Wenli;Lai, Caiyun;Zhang, Wenjuan;Wang, Zhangying;Zhang, Wenji
关键词:H2O2; N6-methyladenosine; 5-methylcytosine; premature senescence; epigenetics
-
Effects of Pile-Fermentation Duration on the Taste Quality of Single-Cultivar Large-Leaf Dark Tea: Insights from Metabolomics and Microbiomics
作者:Yang, Wanying;Ni, He;Chen, Ruohong;Sun, Lingli;Li, Qiuhua;Lai, Xingfei;Zhang, Zhenbiao;Lai, Zhaoxiang;Hao, Mengjiao;Sun, Shili;Li, Qian;Lin, Sen
关键词:dark tea; quality; taste; pile-fermentation; metabolomics; microbiomics
-
Analysis of volatile metabolites and differences in aroma quality of green tea, black tea and oolong tea prepared from highly aromatic tea variety (Dancong)
作者:Zhang, Suwan;Xia, Hongling;Sun, Shili;Ma, Chenying;Pan, Shunshun;Zhang, Zhenbiao;Lai, Xingfei;Li, Qiuhua;Hao, Mengjiao;Sun, Lingli;Chen, Ruohong;Zhang, Suwan;Xia, Hongling;Sun, Shili;Ma, Chenying;Pan, Shunshun;Zhang, Zhenbiao;Lai, Xingfei;Li, Qiuhua;Hao, Mengjiao;Sun, Lingli;Chen, Ruohong;Li, Feng;Ma, Chenying
关键词:Fermentation degree; Tea; Aroma; VOCs; GC-MS



