Natural compounds lower uric acid levels and hyperuricemia: Molecular mechanisms and prospective. (May 2022)

• Record Type: Journal Article
• Authors: Feng, Simin; Wu, Sijie; Xie, Fei; Yang, Chung S.; Shao, Ping
• Is Part Of: Trends in food science & technology. Volume 123(2022)
• Page Start: 87
• Page End: 102
• Publication Date: 2022-05
• Subjects: Natural compounds -- Uric acid -- Purine metabolism -- Xanthine oxidoreductase -- Uric acid transporters -- Molecular mechanisms; Food industry and trade -- Periodicals; Food -- Biotechnology -- Periodicals; 664.005
• DOI: 10.1016/j.tifs.2022.03.002
• Languages: English
• ISSNs: 0924-2244

Abstract

Abstract: Background: With the change of dietary habits and lifestyles, people tend to have elevated blood uric acid levels at a younger age, and this can cause serious health problems, such as hyperuricemia, gout, cardiovascular diseases and nephropathy. However, current clinical uric acid-lowering drugs mostly have side effects. Natural compounds from food and other plants have the properties of lowering uric acid. Scope and approach: The objective of this review is to discuss the potential activities of natural compounds from food and other plants in lowering blood uric acid and the molecular mechanisms involved. Also discussed are the dietary sources of purines and key events in purine and uric acid metabolism, as well as hyperuricemia due to overproduction and underexcretion of uric acid. Key findings and conclusions: Flavonoids, especially flavones and flavonols as well as saponins, terpenoids and alkaloids, have shown uric acid-lowering effects. These compounds could reduce blood uric acid by inhibiting xanthine oxidoreductase and regulating uric acid transporters. Based on this information and the purine contents of different food items, a dietary approach is discussed for the lowering of uric acid as an adjuvant or replacement of therapeutic drugs for hyperuricemia. Highlights: Hyperuricemia is becoming an important public health problem worldwide. Flavonoids, especially flavones and flavonols, have noted uric acid-lowering effects. The mechanisms of uric acid-lowering activity of these compounds are reviewed. A dietary approach to lowering uric acid is discussed.