The effect of ascorbic acid on uric acid excretion with a commentary on the renal handling of ascorbic acid

Berger, Lawrence R.; Gerson, Charles D.; Yu, Tzy‐Chyi

doi:10.1016/0002-9343(77)90351-5

Cited by 81 publications

(46 citation statements)

References 23 publications

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“…Vitamin C and uric acid are reabsorbed through anion-exchange transport in the proximal tubule (29). Increased vitamin C concentration in the fi ltrate may competitively inhibit uric acid reabsorption (30). Both human and animal studies have demonstrated that administration of vitamin C increases renal plasma fl ow and glomerular fi ltration rate (31,32) to lower serum uric acid concentration.…”

Section: Discussionmentioning

confidence: 99%

Major Dietary Patterns and Risk of Asymptomatic Hyperuricemia in Chinese Adults

Zhang

Chang

Gao

et al. 2012

J Nutr Sci Vitaminol

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SummaryIn this study, we conducted a case-control study to evaluate the association of major dietary patterns and asymptomatic hyperuricemia taking account of blood lipids in Chinese adults. 187 cases with confi rmed asymptomatic hyperuricemia and 187 controls were frequency matched on age, gender and area of residence. We conducted factor analysis using dietary information from a validated food frequency questionnaire to derive dietary patterns. The association between major dietary patterns and asymptomatic hyperuricemia was assessed by logistic regression analysis. Three major dietary patterns were found: 1) "animal products and fried food," 2) "western," 3) "soybean products and fruit." In multivariate analyses the "animal products and fried food" pattern score was associated with an odds ratio (OR) of 2.15 (95% CI, 1.22-3.76) compared with the lowest tertile. The OR for the top tertile of score for "soybean products and fruit" pattern was 0.32 (95% CI, 0.19-0.57) compared with the lowest tertile of "soybean products and fruit" pattern score. The significant association of these two patterns and asymptomatic hyperuricemia persisted after further adjusting for blood lipids. On the other hand, the "western" pattern was not associated with asymptomatic hyperuricemia. We observed a positive relationship between the "animal products and fried food" pattern and asymptomatic hyperuricemia, and a negative relationship between the "soybean products and fruit" pattern and asymptomatic hyperuricemia, independent of blood lipids.

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Section: Discussionmentioning

confidence: 99%

Major Dietary Patterns and Risk of Asymptomatic Hyperuricemia in Chinese Adults

Zhang

Chang

Gao

et al. 2012

J Nutr Sci Vitaminol

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“…In addition, a high Lascorbic acid intake reduces seric uric acid through a uricosuric effect (Choi et al, 2009). This effect may be due to competition for renal reabsorption via an anion exchange transport system in the tubules (Berger et al, 1977). The mechanistic explanation of the interrelations between urate and L-ascorbic acid show that urate inhibits the oxidation of Lascorbic acid in the blood using iron.…”

Section: Mutation Of the Uricase Gene And Reinforcement Of Antioxidanmentioning

confidence: 99%

Evolution of the Human Brain: the key roles of DHA (omega-3 fatty acid) and Δ6-desaturase gene

Majou

2018

OCL

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-The process of hominization involves an increase in brain size. The development of hominids' cognitive capital up to the emergence of Homo sapiens was due to interactive, iterative, and integrative coevolution, allowing positive selection. Although this depends on many factors, in this position paper we show three categories that stand out: gene mutations, food resources, and cognitive and behavioral stimulation. Australopithecus benefited both from the inactivation of the GULO and uricase genes and from bipedalism causing the cognitive capital of the Homo genus to develop advantageously. This evolution depended on two factors. Firstly, a triggering factor: gradual climate change. Homo started to regularly consume meat in addition to plants and insects. Secondly, a stimulating factor: mutations in the FADS2 gene, which encodes D6-desaturase; a key enzyme for the synthesis of DHA and sapienic acid. The polymorphism of this gene appears to have been essential in allowing the Homo genus to adapt to its food, and for its evolution. It provides an undeniable advantage in terms of the productivity of fat synthesis (DHA), and may partly explain positive selection. With the advent of cooking and new mutations producing even more FADS2, the brain reached its maximum size in Homo neanderthalensis, in a food ecosystem that provided favorable quantities of a-Linolenic acid and DHA. However, the Würm glaciation upset this equilibrium, revealing its fragility as regards to the brain and fertility. Homo sapiens, benefiting from new variants of the FADS2 gene, were able to adapt to this harsh environment, whereas Neanderthal man was unable to do so and became extinct.Keywords: brain / omega-3 / FADS / sapiens / neanderthal Résumé -Évolution du cerveau de l'homme : les rôles clés du DHA (acide gras oméga-3) et du gène de la D6-désaturase. Le processus d'hominisation prend en compte notamment l'élargissement du cerveau. Le développement du capital cognitif des hominidés jusqu'à Homo sapiens est le fait d'une coévolution interactive, itérative et intégrative qui a permis une sélection positive. S'il dépend de nombreux facteurs, trois ensembles ressortent : des mutations génétiques, des ressources alimentaires et des stimulations cognitives et comportementales. À partir des australopithèques, qui ont bénéficié de l'inactivation des gènes GULO et uricase, ainsi que de la bipédie, le cerveau du genre Homo a pu avantageusement se développer. Cette évolution dépend de deux facteurs essentiels. Un facteur déclenchant : un changement climatique progressif. Homo est devenu un consommateur régulier de produits carnés en complément des végétaux et d'insectes. Un facteur stimulant : les mutations sur le gène FADS2 de la D6-désaturase, enzyme clé de la synthèse du DHA et de l'acide sapiénique. Le polymorphisme de ce gène apparaît essentiel pour l'adaptation de Homo à son alimentation et pour son évolution. Il confère un indéniable avantage de productivité en synthèse lipidique (DHA) et peut, en partie, expliquer une sélection positi...

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“…There is also a study in healthy volunteers that suggests that supplementation with 500 mg/day of vitamin C for 2 months reduces serum uric acid levels [82]. Although the precise mechanism is unknown, it is considered that vitamin C increases the uric acid excretion [83][84][85][86]. However, a latest research revealed that modest dose of vitamin C (500 mg/day) for 8 weeks does not reduce uric acid level to a clinically significant degree in patients with gout [87].…”

Section: Effects Of Various Drugs On Uric Acid Transporters Are Indicmentioning

confidence: 99%

Effects on Uric Acid Metabolism of the Drugs except the Antihyperuricemics

Moriwaki

2014

J Bioequiv Availab

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The effect of ascorbic acid on uric acid excretion with a commentary on the renal handling of ascorbic acid

Cited by 81 publications

References 23 publications

Major Dietary Patterns and Risk of Asymptomatic Hyperuricemia in Chinese Adults

Major Dietary Patterns and Risk of Asymptomatic Hyperuricemia in Chinese Adults

Evolution of the Human Brain: the key roles of DHA (omega-3 fatty acid) and Δ6-desaturase gene

Effects on Uric Acid Metabolism of the Drugs except the Antihyperuricemics

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