Preclinical study demonstrates blue honeysuckle extract lowers uric acid and improves gut microbiota in hyperuricemic mice, suggesting its potential as a functional food therapy.
Hyperuricemia (HUA) is a chronic metabolic disorder resulting from abnormal uric acid (UA) metabolism. Common clinical drugs for HUA have serious and inevitable adverse effects. Blue honeysuckle (Lonicera caerulea L.), a traditional edible berry with antioxidant and anti-inflammatory properties, shows great potential for alleviating HUA. This study prepared blue honeysuckle extract (BHE) and identified its main components as chlorogenic acid, quercetin, kaempferol, anthocyanin, etc., using LC-MS analysis. After in vitro digestion, BHE at concentrations ≥ 10 mg/mL retained over 70% of active components and biological activities. In HUA mice, BHE reduced serum UA levels, alleviated oxidative stress and inflammation, decreased UA production by inhibiting xanthine oxidase activity, and promoted renal and intestinal UA excretion through dual regulation of urate transporters. Additionally, BHE repaired the intestinal barrier, remodeled the gut microbiota structure, and improved UA metabolism disorders. This study supports BHE as a potential functional food ingredient for alleviating HUA.
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Heng et al. (2026) studied this question.
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