Functional beverage for reducing uric acid

Abstract

The invention discloses a functional beverage for reducing uric acid. The functional beverage of the invention is prepared from sea buckthorn fruits, allium mongolicum and yellowhorn as effective components through an appropriate proportion. The functional beverage comprises the following raw materials in parts by weight: 10-20 parts of uric acid-reducing composition, 5-10 parts of sucralose, 6-8parts of citric acid, 3-5 parts of sodium alginate and 80-100 parts of water. The functional beverage of the invention has remarkable effect of reducing uric acid, and can be used for a long time withgood safety.

Description

technical field

[0001] The invention relates to the technical field of functional drinks, in particular to a functional drink for reducing uric acid. Background technique

[0002] With the development of my country's economy, people's living standards and nutritional conditions are constantly improving, but the work pressure is also increasing. The "fourth highest" - high uric acid is quietly threatening people's health. In recent years, the prevalence of hyperuricemia has been increasing year by year, approaching the traditional "three highs".

[0003] Hyperuricemia is caused by increased uric acid production and / or decreased renal uric acid secretion, and is the most risky factor for inducing gout. The use of drugs to reduce the concentration of uric acid in the blood is one of the common methods to prevent the occurrence of gout. At present, the drugs for the treatment of hyperuricemia mainly include colchicine, nonsteroidal anti-inflammatory drugs, drugs that inhibit u...