Management of hyperuricemia through dietary polyphenols as a natural medicament: A comprehensive review

ABSTRACT

Hyperuricemia, a condition due to high serum uric acid level and is notorious to health. It is considered to be a potent risk factor for gout and dramatically associated in the development of many chronic diseases such as malignant tumor, cardiovascular disorders and renal failure. Modern innovative medicinal and therapeutic interventions are underlying these days to combat hyperuricemia. Previously reported studies revealed the significant impact of dietary polyphenols (e.g. anthocyanins, phenolic acids, flavonoids etc.) against hyperurecemia disorder. Dietary plant polyphenols, unlike anti- hyperuricemic agents, are not reported to have any side effects in curing hyperuricemia. The current comprehensive review figure outs the use of dietary polyphenols as a natural remedy for the management of hyperuricemia. The sources, affiliated pathways, mode of actions and factors affecting their efficiency to prevent hyperuricemia are deeply discussed in this article. Additionally, limitations and suggestions regarding previously reported studies are also highlighted.

KEYWORDS:

• Hyperuricemia
• gout
• xanthine oxidase
• uric acid
• therapeutic interventions
• polyphenols
• mode of action

Correction Statement

This article has been corrected with minor changes. These changes do not impact the academic content of the article.

Conflict of interests

The authors declare no conflicts of interest.

Acknowledgments

This work was supported by the National key research and development program (Grant No. 2016YFD0400502–02 and 2016YFD0400802), National Natural Science Foundation of China (NSFC, Grant No. 31571801 and 31401669), the construct of innovation service ability-science and technology achievement transformation-upgrade project (PXM 2016-014213-000034) and Beijing Municipal Science and Technology Project (Grant No. Z171100002217019). The support project of high-level teachers in Beijing municipal universities in the period of 13th five year plan (No. CIT & TCD 201704042). The author Arshad Mehmood would like to thanks, Professor Chengtao Wang, School of Food and Chemical Engineering, Beijing Technology and Business University and Beijing Government Scholarship for giving opportunity, support and stay in China for carrying study.