Related references
Note: Only part of the references are listed.U-shaped association of uric acid to overall-cause mortality and its impact on clinical management of hyperuricemia
William T. Crawley et al.
REDOX BIOLOGY (2022)
In vitro inhibitory effects of polyphenols from Tartary buckwheat on xanthine oxidase: Identification, inhibitory activity, and action mechanism
Jun Li et al.
FOOD CHEMISTRY (2022)
Effect of gelatin on gelation properties of oyster (Crassostrea gigas) protein
Yuyang Ma et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Natural compounds lower uric acid levels and hyperuricemia: Molecular mechanisms and prospective
Simin Feng et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)
Xanthine oxidase inhibitory peptides derived from tuna protein: virtual screening, inhibitory activity, and molecular mechanisms
Zhipeng Yu et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)
Role of diet in hyperuricemia and gout
Abhijeet Danve et al.
BEST PRACTICE & RESEARCH IN CLINICAL RHEUMATOLOGY (2021)
Chemical profiling of Egyptian propolis and determination of its xanthine oxidase inhibitory properties using UPLC-MS/MS and chemometrics
Dina S. Ghallab et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Separation, identification, and molecular docking of tyrosinase inhibitory peptides from the hydrolysates of defatted walnut (Juglans regia L.) meal
Yan-xia Feng et al.
FOOD CHEMISTRY (2021)
Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products
Fatih Ozogul et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Exploring the potential of novel xanthine oxidase inhibitory peptide (ACECD) derived from Skipjack tuna hydrolysates using affinity-ultrafiltration coupled with HPLC-MALDI-TOF/TOF-MS
Hao Zhong et al.
FOOD CHEMISTRY (2021)
Chlorogenic acid supplementation ameliorates hyperuricemia, relieves renal inflammation, and modulates intestinal homeostasis
Xiaofei Zhou et al.
FOOD & FUNCTION (2021)
Long-Term Safety and Effectiveness of the Xanthine Oxidoreductase Inhibitor, Topiroxostat in Japanese Hyperuricemic Patients with or Without Gout: A 54-week Open-label, Multicenter, Post-marketing Observational Study
Tomohiko Ishikawa et al.
CLINICAL DRUG INVESTIGATION (2020)
Gout epidemiology and comorbidities
Jasvinder A. Singh et al.
SEMINARS IN ARTHRITIS AND RHEUMATISM (2020)
The Association between Purine-Rich Food Intake and Hyperuricemia: A Cross-Sectional Study in Chinese Adult Residents
Sumiya Aihemaitijiang et al.
NUTRIENTS (2020)
In vivo anti-hyperuricemic and xanthine oxidase inhibitory properties of tuna protein hydrolysates and its isolated fractions
Weiwei He et al.
FOOD CHEMISTRY (2019)
Amino acid composition and digestibility of Pacific oyster (Crassostrea gigas) proteins isolated from different parts
Suisui Jiang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Hyperuricemia Is Associated With a Higher Prevalence of Metabolic Syndrome in Military Individuals
Cheng-Wei Liu et al.
MILITARY MEDICINE (2018)
Anti-hyperuricemic peptides derived from bonito hydrolysates based on in vivo hyperuricemic model and in vitro xanthine oxidase inhibitory activity
Yujuan Li et al.
PEPTIDES (2018)
Antihyperuricemic and xanthine oxidase inhibitory activities of Tribulus arabicus and its isolated compound, ursolic acid: In vitro and in vivo investigation and docking simulations
Eman Abu-Gharbieh et al.
PLOS ONE (2018)
Identification and inhibitory activity against -thrombin of a novel anticoagulant peptide derived from oyster (Crassostrea gigas) protein
Shuzhen Cheng et al.
FOOD & FUNCTION (2018)
Anti-fatigue and anti-oxidant activities of oyster (Ostrea rivularis) hydrolysate prepared by compound protease
Jianyin Miao et al.
FOOD & FUNCTION (2018)
Conversion of turbot skin wastes into valuable functional substances with an eco-friendly fermentation technology
Bohuan Fang et al.
JOURNAL OF CLEANER PRODUCTION (2017)
Hyperuricemia-Related Diseases and Xanthine Oxidoreductase (XOR) Inhibitors: An Overview
Changyi Chen et al.
MEDICAL SCIENCE MONITOR (2016)
Uric acid induces oxidative stress via an activation of the renin-angiotensin system in 3T3-L1 adipocytes
Jun-xia Zhang et al.
ENDOCRINE (2015)
Novel antioxidative peptides from the protein hydrolysate of oysters (Crassostrea talienwhanensis)
Qiukuan Wang et al.
FOOD CHEMISTRY (2014)
Antioxidant and Functional Properties of Collagen Hydrolysates from Spanish Mackerel Skin as Influenced by Average Molecular Weight
Chang-Feng Chi et al.
MOLECULES (2014)
Chemical Nature and Reaction Mechanisms of the Molybdenum Cofactor of Xanthine Oxidoreductase
Ken Okamoto et al.
CURRENT PHARMACEUTICAL DESIGN (2013)
Chronic Hyperuricemia, Uric Acid Deposit and Cardiovascular Risk
Davide Grassi et al.
CURRENT PHARMACEUTICAL DESIGN (2013)
Inhibition of dipeptidyl peptidase IV and xanthine oxidase by amino acids and dipeptides
Alice B. Nongonierma et al.
FOOD CHEMISTRY (2013)
Uric acid as a danger signal in gout and its comorbidities
Kenneth L. Rock et al.
NATURE REVIEWS RHEUMATOLOGY (2013)
Food Protein-Derived Bioactive Peptides: Production, Processing, and Potential Health Benefits
Chibuike C. Udenigwe et al.
JOURNAL OF FOOD SCIENCE (2012)
Purification and identification of a ACE inhibitory peptide from oyster proteins hydrolysate and the anti hypertensive effect of hydrolysate in spontaneously hypertensive rats
Jiapei Wang et al.
FOOD CHEMISTRY (2008)
Crystal structures of Aspergillus oryzae aspartic proteinase and its complex with an inhibitor pepstatin at 1.9 (A)over-circle resolution
S Kamitori et al.
JOURNAL OF MOLECULAR BIOLOGY (2003)