Antihyperuricemic effect of dietary polyphenol sinapic acid commonly present in various edible food plants

Antihyperuricemic effect of dietary polyphenol sinapic acid commonly present in various edible food plants

The present study was conducted to evaluate the antihyperuricemic effect of sinapic acid (SA). The results showed that SA potently inhibited xanthine oxidase (XOD) in a dose‐dependent manner by entering the enzyme active site and thwarting the entrance of the substrate. These results were further co...

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Veröffentlicht in:Journal of food biochemistry 2020-02, Vol.44 (2), p.e13111-n/a
Hauptverfasser: Ishaq, Muhammad, Mehmood, Arshad, Ur Rehman, Ashfaq, Dounya Zad, Oumeddour, Li, Jiayi, Zhao, Lei, Wang, Chengtao, Hossen, Imam, Naveed, Muhammad, Lian, Yunhe
Format: Artikel
Sprache:eng
Schlagworte:
atomic force microscopy
hyperuricemia
potassium oxonate
sinapic acid
xanthine oxidase
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Zusammenfassung:The present study was conducted to evaluate the antihyperuricemic effect of sinapic acid (SA). The results showed that SA potently inhibited xanthine oxidase (XOD) in a dose‐dependent manner by entering the enzyme active site and thwarting the entrance of the substrate. These results were further confirmed by the quantum chemical descriptors analysis and 1H NMR titration analysis. The in vivo results indicated that SA not only has the potential to inhibit serum and hepatic XOD (p 
ISSN:0145-8884
1745-4514
DOI:10.1111/jfbc.13111