Food items	Ingredients	Supposed mode of action	References
Coffee	Chlorogenic acid	XO inhibition	22, 23
Coffee	Pyrogallol	XO inhibition	24
Black and green tea	Polyphenols	XO inhibition	27
		Decreased expression of URAT1	27
		Increased expression of OAT1 and OAT 3	27
Dairy products	Orotic acid, casein, and lactalbumin	Not specified (decreased reabsorption, increased urinary excretion)	32,33
Dietary fiber	-	Not specified (decreased absorption of uric acid)	34,35
Purple sweet potato	Anthocyanin	XO inhibition	43
Purple sweet potato	Anthocyanin	Decreased expression of URAT1 and GLUT9	43
Red onion	Quercetin	Decreased expression of URAT1 and GLUT9	91
Cherry	-	Not specified (increased urinary excretion)	49

XO denotes xanthine oxidase

Table 1: Food items that decrease serum uric acid level

Polyphenol	References
Epicatechin gallate, epigallocatechin gallate	67, 74
Oligomerized Polyphenol	68
Chrysanthemum flower Polyphenols	72
Catechin, epicatechin, epigallocatechin	74
Theaflavin, theaflavin gallate, theaflavin di-gallate	76
Procyanidin	77
Resveratrol	82
Quercetin	84,85,86
Rutin	84
Curcumin	96
Chrysin	99
Sinapic acid	101

XO: xanthine oxidase
Table 2: Polyphenols that decrease uric acid formation by XO inhibition

Polyphenol	Urate transporter target	References
Chrysanthemum flower Polyphenols	Suppressed URAT1 and GLUT9 expression Increased ABCG2 and SLC17A1 expression	70, 72
Resveratrol	Suppressed URAT1 and GLUT9 expression	79
Quercetin	Suppressed URAT1 and GLUT9 expression	88
Rutin	Suppressed URAT1 and GLUT9 expression	93
Chrysin	Suppressed URAT1 and GLUT9 expression, increased OAT1 and ABCG2 expression	100

Table 3: Polyphenols that increase uric acid excretion