Research on the Ingredients and Mechanisms of Food Raw Materials with Uric Acid Lowering Effects
In recent years,the prevalence of hyperuricemia has been increasing year by year and tends to be younger.Hyperuricemia has gradually become the fourth high following hyperglycemia,hypertension and hyperlipidemia.In view of the large side effects of drug treatment of hyperuricemia,since 2010,the research of probiotics,bioactive peptides,edible mushrooms,traditional Chinese medicine and other natural ingredients with uric acid-lowering properties has been carried out rapidly,and uric acid-lowering functional foods and health foods have become a hotspot for research.This paper summarizes the progress of research on the composition and mechanism of uric acid-lowering raw materials,such as probiotics,to provide reference for the further development of uric acid-lowering functional foods.
万方数据
维普
