Tea and its components reduce the production of uric acid by inhibiting xanthine oxidase

Wu, D; Chen, RH; Zhang, WJ; Lai, XF; Sun, LL; Li, QH; Zhang, ZB; Cao, JX; Wen, S; Lai, ZX; Li, ZG; Cao, FR; Sun, SL

Cao, FR (通讯作者)，South China Agr Univ, Coll Hort, Guangzhou 510000, Peoples R China.;Sun, SL (通讯作者)，Guangdong Acad Agr Sci, Tea Res Inst, Dafeng Rd 6, Guangzhou 510640, Peoples R China.

FOOD & NUTRITION RESEARCH, 2022; 66 ():

Abstract

Background: The health benefits of tea are as diverse including the reduction of uric acid levels. Xanthine oxidase is the most directly mediated enzy......

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