Hyperuricemia is an abnormal
purine metabolic disease that occurs when there is an excess of
uric acid in the blood, associated with
cardiovascular diseases,
hypertension,
gout, and renal disease. Dietary intervention is one of the most promising strategies for preventing
hyperuricemia and controlling
uric acid concentrations.
Tea (Camellia sinensis) is known as one of the most common beverages and the source of dietary
polyphenols. However, the effect of
tea on
hyperuricemia is unclear. Recent evidence shows that a lower risk of
hyperuricemia is associated with
tea intake. To better understand the anti-
hyperuricemia effect of
tea, this review first briefly describes the pathogenesis of
hyperuricemia and the processing techniques of different types of
tea. Next, the epidemiological and experimental studies of
tea and its bioactive compounds on
hyperuricemia in recent years were reviewed. Particular attention was paid to the anti-
hyperuricemia mechanisms targeting the hepatic
uric acid synthase, renal
uric acid transporters, and intestinal microbiota. Additionally, the desirable intake of
tea for preventing
hyperuricemia is provided. Understanding the anti-
hyperuricemia effect and mechanisms of
tea can better utilize it as a preventive dietary strategy.HighlightsHigh
purine diet, excessive alcohol/
fructose consumption, and less exercise/sleep are the induction factors of
hyperuricemia.Tea and
tea compounds showed alleviated effects for
hyperuricemia, especially
polyphenols.Tea (containing
caffeine or not) is not associated with a higher risk of
hyperuricemia.Xanthine
oxidase inhibition (reduce
uric acid production), Nrf2 activation, and
urate transporters regulation (increase
uric acid excretion) are the potential molecular targets of anti-hyperuricemic effect of
tea.About 5 g
tea intake per day may be beneficial for
hyperuricemia prevention.