Acute effect of green tea catechins on uric acid metabolism after alcohol ingestion in Japanese men

Abstract

Objective: Alcohol consumption is associated with hyperuricemia and gout. Previous studies have indicated a role for green tea catechins in uric acid (UA) metabolism. This study aimed to elucidate the acute effect of green tea catechins in terms of enhancing urinary excretion of UA and xanthine/hypoxanthine (Xa/HX; UA precursors) after alcohol ingestion.Methods: In a randomized crossover study, ten healthy Japanese subjects consumed test meals, including a Japanese distilled spirit (Shōchū) with water (SW) or Shōchū with catechin-rich green tea (SC), each containing 20 g of alcohol. The SC contained 617 mg of catechin in total. Serum and urine UA and Xa/HX concentrations were measured. Blood samples were collected after 2.5 h, and urine samples were collected between 0 and 5 h after consuming the test meal.Results: Urine UA and Xa/HX excretions were significantly higher in the SC group than in the SW group. UA clearance and fractional UA excretion tended to increase more in the SC group than in the SW group. No significant differences in serum UA and Xa/HX concentrations were observed between two groups.Conclusions: It was concluded that green tea catechins can enhance the excretion of UA and Xa/HX, even though alcohol is ingested.

Mechanism of flavonoids inhibiting xanthine oxidase and alleviating hyperuricemia from structure–activity relationship and animal experiments: A review

“…For example, Wu et al (2020) reviewed the role of catechins in the disorders of uric acid metabolism and found that catechins regulated the expression of uric acid transporter proteins, ATP-binding cassette subfamily G member (ABCG) 2, URAT1, OAT1/3, and GLUT9 to balance uric acid secretion and reabsorption through the kidneys and intestine, thus lowering the uric acid level. Kawakami et al (2021) found that catechins affected the activity of XO and promoted the excretion of uric acid, xanthine, and hypopurine in Japanese men. As one of the main active ingredients of tea, EGCG is one of the most intensively studied flavanols.…”