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Natural polysaccharides in the prevention of hyperuricemia: Source, classification, mechanism, application in food

Likun Ren1, Lingling Dang1, Dangfeng Wang1

  • 1College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, China Light Industry Key Laboratory of Marine Fish Processing, Jinzhou, Liaoning 121013, China.

International Journal of Biological Macromolecules
|December 7, 2024
PubMed

Keywords:
HyperuricemiaMechanismNatural polysaccharidesStructureUric acid

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