抗hyperuricemia生物活性:获取,活性和作用机制的审查
Ying Chen1, Hongyan Li1, Yunfei Cai1
1Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Beijing, China.
来自食物来源的生物活性显示出降低尿酸水平的前景. 这些天然化合物提供了一种更安全,更有效的方法来管理高尿血和相关的健康问题.
科学领域:
- 生物化学 生物化学
- 营养科学 营养科学
- 药理学 药理学是指药理学的学科.
背景情况:
- 尿酸代谢障碍的高尿素血症与高血压,糖尿病和功能衰竭有关.
- 目前治疗高尿血症的方法存在局限性和持续的健康问题.
- 饮食中的蛋白质正在成为一种潜在的治疗策略.
研究的目的:
- 审查来自食品来源的具有抗高尿血性质的生物活性.
- 概述制备方法及其有效性.
- 探索尿酸降低的作用机制.
主要方法:
- 对食品衍生的研究进行了全面的文献综述.
- 对抗高尿血效应的"体外"和"体内"证据的分析.
- 从动物和植物蛋白质中检查制备技术.
主要成果:
- 来自不同食品来源的生物活性具有显著的尿酸降低潜力.
- 通过和/或尿酸代谢表现出有效性.
- 证据支持它们更安全的形象,更高的疗效和生物可用性.
结论:
- 来自食物的体代表了管理高尿血的有希望的途径.
- 这些提供了一个自然的,可能更有效的治疗替代品.
- 这一综述为开发功能性食品为高尿素血症管理提供了基础.
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