Recent Advances in the Application of Foodborne Substances in Hyperuricemia

作者：Yanxia Liu, Wei Deng, Fashan Wei, Xiangtao Kang, Ruili Han, Xianchao Feng, Chuang Li, Miaoyun Li, Gaiming Zhao, Jiahuan Yu, Chun Liu · 发表于：Journal of Agricultural and Food Chemistry · 年份：2024 · DOI：10.1021/acs.jafc.4c07267 · 被引用次数：17 · 研究领域：Gout, Hyperuricemia, Uric Acid、Alcohol Consumption and Health Effects、Eosinophilic Disorders and Syndromes

Hyperuricemia (HUA) is a purine metabolism disorder characterized by the excessive production or inadequate excretion of uric acid. Current pharmacological strategies targeting uric acid reduction have potential adverse effects. Following the concept of "homology of medicine and food", food ingredients are increasingly being explored to prevent HUA and gout, with xanthine oxidase (XOD) emerging as a crucial therapeutic target in managing HUA. Recent scientific investigations have determined that uric acid-lowering substances come from various food sources, such as seafood, dairy products, and agricultural products. These bioactive substances have attracted wide attention because of their effective antihyperuricemia and XOD inhibitory ability. In this study, the pathogenesis, many side effects of uric acid-lowering drugs, and some components of uric acid-lowering drugs are mainly described, with emphasis on the source, composition, preparation technology, and mechanism of uric acid-lowering peptides.