TY - JOUR
T1 - Natural compounds lower uric acid levels and hyperuricemia
T2 - Molecular mechanisms and prospective
AU - Feng, Simin
AU - Wu, Sijie
AU - Xie, Fei
AU - Yang, Chung S.
AU - Shao, Ping
N1 - Funding Information: The research was financially supported by Key Research and Development Program of Zhejiang province ( 2021C02019 & 2019C02070 ), the General Financial Grant from the China Postdoctoral Science Foundation ( 2020M681913 ), and National Natural Science Foundation of China ( 31801536 ). Publisher Copyright: © 2022 Elsevier Ltd
PY - 2022/5
Y1 - 2022/5
N2 - Background: With the change of dietary habits and lifestyles, people tend to have elevated blood uric acid levels at a younger age, and this can cause serious health problems, such as hyperuricemia, gout, cardiovascular diseases and nephropathy. However, current clinical uric acid-lowering drugs mostly have side effects. Natural compounds from food and other plants have the properties of lowering uric acid. Scope and approach: The objective of this review is to discuss the potential activities of natural compounds from food and other plants in lowering blood uric acid and the molecular mechanisms involved. Also discussed are the dietary sources of purines and key events in purine and uric acid metabolism, as well as hyperuricemia due to overproduction and underexcretion of uric acid. Key findings and conclusions: Flavonoids, especially flavones and flavonols as well as saponins, terpenoids and alkaloids, have shown uric acid-lowering effects. These compounds could reduce blood uric acid by inhibiting xanthine oxidoreductase and regulating uric acid transporters. Based on this information and the purine contents of different food items, a dietary approach is discussed for the lowering of uric acid as an adjuvant or replacement of therapeutic drugs for hyperuricemia.
AB - Background: With the change of dietary habits and lifestyles, people tend to have elevated blood uric acid levels at a younger age, and this can cause serious health problems, such as hyperuricemia, gout, cardiovascular diseases and nephropathy. However, current clinical uric acid-lowering drugs mostly have side effects. Natural compounds from food and other plants have the properties of lowering uric acid. Scope and approach: The objective of this review is to discuss the potential activities of natural compounds from food and other plants in lowering blood uric acid and the molecular mechanisms involved. Also discussed are the dietary sources of purines and key events in purine and uric acid metabolism, as well as hyperuricemia due to overproduction and underexcretion of uric acid. Key findings and conclusions: Flavonoids, especially flavones and flavonols as well as saponins, terpenoids and alkaloids, have shown uric acid-lowering effects. These compounds could reduce blood uric acid by inhibiting xanthine oxidoreductase and regulating uric acid transporters. Based on this information and the purine contents of different food items, a dietary approach is discussed for the lowering of uric acid as an adjuvant or replacement of therapeutic drugs for hyperuricemia.
KW - Molecular mechanisms
KW - Natural compounds
KW - Purine metabolism
KW - Uric acid
KW - Uric acid transporters
KW - Xanthine oxidoreductase
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U2 - https://doi.org/10.1016/j.tifs.2022.03.002
DO - https://doi.org/10.1016/j.tifs.2022.03.002
M3 - Review article
SN - 0924-2244
VL - 123
SP - 87
EP - 102
JO - Trends in Food Science and Technology
JF - Trends in Food Science and Technology
ER -