Dietary anthocyanins as natural phytochemicals for regulating hyperuricemia: Proposed intestinal flora, key enzyme activity, and anti-inflammatory pathways

Abstract

Background

Excessive intake of high-purine foods can lead to elevated levels of uric acid in the blood, resulting in the occurrence of hyperuricemia, seriously affecting human health. However, the current methods to reduce uric acid still have some adverse side effects, such as allergic reactions, and kidney damage. Anthocyanins in different food sources such as berries, cherries, and purple sweet potatoes have different structures and therefore have different functional activities and uric acid lowering properties.

Scope and approach

The pathogenesis of hyperuricemia, the composition analysis of anthocyanins, the physiological function of anthocyanins, and the underlying molecular mechanisms by which anthocyanins exert their uric acid-lowering effects are discussed.

Key findings and conclusions

Dietary anthocyanins derived from berries provide defense against hyperuricemia through a variety of mechanisms: (i) The special structure of the 3′, 4′, and 5′ hydroxyl groups of the B ring and the 3’ hydroxyl group of the C ring confer antioxidant properties on anthocyanins that can mop up free radicals and reduce inflammatory responses, thus helping to lower uric acid levels. (ii) Uric acid synthesis is inhibited by suppressing the activities of xanthine oxidase and adenosine deaminase in purine metabolism. (iii) Hyperuricemia causes changes in the gut microbiota, and dietary anthocyanins help reduce uric acid by restoring the abundance, uniformity, and diversity of gut microbes, thereby rapidly metabolizing uric acid. (iv) When uric acid levels increase in the body, anthocyanins help reduce inflammation by inhibiting the activation of nuclear factor-κB, which triggers local inflammatory responses.