Abstract
ABSTRACT Hyperuricemia is a global epidemic that is closely related to the development of chronic diseases. Therefore, researchers are focusing on improving the symptoms of hyperuricemia through dietary sources. Here, the anti-hyperuricemia mechanism of dietary sources and their bioactive components are summarized and discussed. Furthermore, the structure – activity relationship of these compounds is also analyzed, as well as the processing methods of anti-hyperuricemia foods. In general, the dietary sources that serve as a natural remedy for anti-hyperuricemia are mainly attributed to their bioactive ingredients, especially flavonoids. Meanwhile, the main action mechanism of bioactive ingredients is to inhibit xanthine oxidase activity, which could block the production of uric acid.
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