Effects and mechanisms of kidney bean peptides on uric-lowering activity in oteracil potassium-induced hyperuricemia rats

Zeng, Tian; She, Yongbo; Hou, Tao; Wu, Gang; Zhao, Mengge

doi:10.1016/j.jff.2024.106172

Journal of Functional Foods

2024

DOI: 10.1016/j.jff.2024.106172

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Effects and mechanisms of kidney bean peptides on uric-lowering activity in oteracil potassium-induced hyperuricemia rats

Tian Zeng,

Yongbo She,

Tao Hou

et al.

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2024

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Cited by 1 publication

References 34 publications

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Recent Advances in the Application of Foodborne Substances in Hyperuricemia

Liu,

Deng,

Wei

et al. 2024

J. Agric. Food Chem.

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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.

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Recent Advances in the Application of Foodborne Substances in Hyperuricemia

Liu,

Deng,

Wei

et al. 2024

J. Agric. Food Chem.

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show abstract

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Effects and mechanisms of kidney bean peptides on uric-lowering activity in oteracil potassium-induced hyperuricemia rats

Cited by 1 publication

References 34 publications

Recent Advances in the Application of Foodborne Substances in Hyperuricemia

Recent Advances in the Application of Foodborne Substances in Hyperuricemia

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