The chemistry, processing, and preclinical anti-hyperuricemia potential of tea: a comprehensive review

Abstract

Hyperuricemia is an abnormal purine metabolic disease that occurs when there is an excess of uric acid in the blood, associated with cardiovascular diseases, hypertension, gout, and renal disease. Dietary intervention is one of the most promising strategies for preventing hyperuricemia and controlling uric acid concentrations. Tea (Camellia sinensis) is known as one of the most common beverages and the source of dietary polyphenols. However, the effect of tea on hyperuricemia is unclear. Recent evidence shows that a lower risk of hyperuricemia is associated with tea intake. To better understand the anti-hyperuricemia effect of tea, this review first briefly describes the pathogenesis of hyperuricemia and the processing techniques of different types of tea. Next, the epidemiological and experimental studies of tea and its bioactive compounds on hyperuricemia in recent years were reviewed. Particular attention was paid to the anti-hyperuricemia mechanisms targeting the hepatic uric acid synthase, renal uric acid transporters, and intestinal microbiota. Additionally, the desirable intake of tea for preventing hyperuricemia is provided. Understanding the anti-hyperuricemia effect and mechanisms of tea can better utilize it as a preventive dietary strategy.

Highlights

• High purine diet, excessive alcohol/fructose consumption, and less exercise/sleep are the induction factors of hyperuricemia.

• Tea and tea compounds showed alleviated effects for hyperuricemia, especially polyphenols.

• Tea (containing caffeine or not) is not associated with a higher risk of hyperuricemia.

• Xanthine oxidase inhibition (reduce uric acid production), Nrf2 activation, and urate transporters regulation (increase uric acid excretion) are the potential molecular targets of anti-hyperuricemic effect of tea.

• About 5 g tea intake per day may be beneficial for hyperuricemia prevention.

Keywords:

• Hyperuricemia
• metabolic disorders
• tea biochemistry
• phytochemicals
• health effects
• tea

Disclosure statement

The authors declare no conflict of interest.

CRediT authorship contribution statement

Yu Chen: Conceptualization, investigation, data curation, visualization, writing-Original draft, review, and editing. Liyong Luo: Conceptualization, visualization, funding acquisition, writing-review and editing. Shanshan Hu: Conceptualization, supervision; visualization. Renyou Gan: Supervision; visualization, writing—review and editing. Liang Zeng: Conceptualization, funding acquisition, writing—review and editing. Yu Chen and Liyong Luo contributed equally to this review.

Additional information

Funding

This work was supported by the National Natural Science Foundation of China [number 32172627]; Chongqing modern mountain characteristic high-efficiency agriculture tea technology system 2021 (8); Chongqing Technology Innovation and Application Development Special Project (cstc2019jscx-dxwtBX0030, cstc2020jscx-tpyzxX0009 and cstc2020jscx-tpyzxX0012).