Uric Acid‐Lowering and Anti‐Hyperuricemia Effects of Plant‐Based Nutraceuticals and Foods: A Review
ABSTRACT Hyperuricemia is a serious public health disease caused by high serum uric acid (UA) concentration. Consumption of foods with low purines and high UA‐lowering ingredients is a part of dietary management to alleviate hyperuricemia. Plant‐based foods and nutraceuticals have been demonstrated to be effective in the treatment of hyperuricemia. The present review will discuss the endogenous, exogenous, and other factors that may affect serum UA concentration and explore how purines could elevate UA and cause hyperuricemia. The review will summarize the research advances on the UA‐lowering activity and mechanism of nutraceuticals, including flavonoids, terpenes, saponins, alkaloids, vitamins, polysaccharides, and peptides. In this connection, this review will further elaborate the potential in use of UA‐lowering plant‐based foods in the prevention and treatment of hyperuricemia. This review will provide translational applications of UA‐lowering plant‐based foods and accurate dietary advice for hyperuricemia patients.
Authors
- Jianhui Liu (ORCID: https://orcid.org/0000-0001-5903-9098)
- Lei He (ORCID: https://orcid.org/0000-0003-2573-4302)
- Wenjian Yang
Institutions
- Nanjing University of Finance and Economics (CN)
Publication Details
- Journal
- Food Chemistry International
- Published
- 2025-08-09
- DOI
- https://doi.org/10.1002/fci2.70019
- Citations
- 1
- Primary Topic
- Gout, Hyperuricemia, Uric Acid
- Type
- article
- Field-Weighted Citation Impact
- 1.43
Funders
- Priority Academic Program Development of Jiangsu Higher Education Institutions
- Jiangsu Agricultural Science and Technology Independent Innovation Fund
- National Key Research and Development Program of China