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Study on the effect of quercetagetin on reducing uric acid through cell and animal research

Mei Li Shuyu Liu Si Mi Liwen Wang Yunhe Lian Yaxin Sang Xianghong Wang

食品科学与人类健康（英文）2026，Vol.15Issue(8)：3808-3823,16.

食品科学与人类健康（英文）2026，Vol.15Issue(8)：3808-3823,16.DOI:10.26599/FSHW.2025.9250657

Study on the effect of quercetagetin on reducing uric acid through cell and animal research

Mei Li ¹Shuyu Liu ¹Si Mi ²Liwen Wang ²Yunhe Lian ³Yaxin Sang ²Xianghong Wang²

作者信息

1. College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,China
2. College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,China||Key Laboratory of Dietary Component Interaction and Precision Nutrition,Hebei Agricultural University,Baoding 071000,China
3. Chenguang Biological Technology Group Co.,Ltd.,Handan 057250,China
折叠

摘要

关键词

Quercetagetin/Hyperuricemia/Intestinal flora/Oxidative stress/Inflammation

Key words

Quercetagetin/Hyperuricemia/Intestinal flora/Oxidative stress/Inflammation

引用本文复制引用

Mei Li,Shuyu Liu,Si Mi,Liwen Wang,Yunhe Lian,Yaxin Sang,Xianghong Wang..Study on the effect of quercetagetin on reducing uric acid through cell and animal research[J].食品科学与人类健康（英文）,2026,15(8):3808-3823,16.

基金项目

The funding for this project came from National Key R&D Program"International Science and Technology Innovation Cooperation between Governments"Key Special Project"1.1 Science and Technology Cooperation between the Governments of China and Spain"(2022YFE0124900). （2022YFE0124900）

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