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ABSTRACT
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.
Acknowledgments
This research was subsidized by the General Project of Modern Agriculture in Jiangsu Province, China (BE2019309), the Jiangsu Agriculture Science and Technology Innovation Fund (CX(18)3070), The Sci-tech Plan Project of Guizhou Province ([2021] 174), which has enabled us to accomplish this study.
Disclosure statement
No potential conflict of interest was reported by the author(s).
Abbreviations
| ADA | = | Adenosine deaminase |
| ABCG2 | = | ATP-binding cassette transporter |
| bw | = | Body weight |
| GLUT9 | = | Glucose transporter 9 |
| HUA | = | Hyperuricemia |
| OCT | = | Organic cation transporter |
| OAT | = | Organic anion transporter |
| PO | = | Potassium oxonate |
| SUA | = | Serum uric acid |
| SOD | = | Superoxide dismutase |
| STAT3 | = | Signal transducer and activator of transcription 3 |
| UA | = | Uric acid |
| UAT | = | Urate transporter |
| URAT | = | Uric acid transporters |
| XO | = | Xanthine oxidase |
| XDH | = | Xanthine dehydrogenase |