Research Progress of Uric Acid-lowering Bioactive Compounds in Food and Their Mechanisms

ZOU Lin; FENG Feng-qin

doi:10.13386/j.issn1002-0306.2019.13.059

ZOU Lin, FENG Feng-qin. Research Progress of Uric Acid-lowering Bioactive Compounds in Food and Their Mechanisms[J]. Science and Technology of Food Industry, 2019, 40(13): 352-357,364. DOI: 10.13386/j.issn1002-0306.2019.13.059

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Research Progress of Uric Acid-lowering Bioactive Compounds in Food and Their Mechanisms

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Hyperuricemia is caused by disorders of purine metabolism or reduction of uric acid excretion. Gout drugs available now, such as allopurinol and febuxostat, have the disadvantages of high cost, strong side effects, and unsatisfactory results. So it is necessary to search for some economical safe and effective gout drugs. Based on the pathogenesis of hyperuricemia, flavonoids, phenolic compounds, alkaloids, bioactive peptides and probiotics as well as their mechanisms for reducing uric acid are summarized, aiming to provide evidence for subsequent research and practical application.

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Research Progress of Uric Acid-lowering Bioactive Compounds in Food and Their Mechanisms

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