What factors were identified as moderators of the probiotic effect on uric acid levels?

Label:chem

Topic
Substantial heterogeneity was observed across studies, prompting subgroup and meta-regression analyses.
Answer
Significant moderators included continent (Asia), patient health status (diseased vs. healthy), male sex, and use of monostrain probiotics. These factors explained part of the heterogeneity in the effect size.
Return to Home Chemical List
Knowledge you may be interested in
How do probiotics reduce uric acid levels in humans? Which selenoproteins are up-regulated or down-regulated in MASLD and what are the functional consequences? How does selenium exert its antioxidant action at the molecular level? What is the chemical identity and basic function of selenium in human physiology? What mechanisms explain curcumin’s neuroprotective effects? What is the association between curcumin-rich curry consumption and cognitive decline? What is curcumin and where is it sourced from? How does Akkermansia muciniphila improve metabolic health beyond direct hormone secretion? Which bioactive components of Akkermansia muciniphila are implicated in GLP-1 induction? Does the cell extract of VH Akkermansia muciniphila induce GLP-1 secretion from human NCI-H716 L-cells, and how potent is this induction? Were monostrain probiotics more effective than multistrain probiotics in reducing uric acid levels? What is the mechanism of action for caffeine in enhancing resistance exercise performance? What is the optimal dosage and administration form of caffeine for improving strength and power in resistance exercise? How does caffeine affect maximal strength (1RM) and muscular power differently in bench press vs. back squat? What are the side effects of caffeinated chewing gum at the tested dose? Why is caffeinated chewing gum more effective than capsules for resistance exercise? What is the chemical structure of anthocyanins and how does it contribute to their antioxidant activity? What are the main anthocyanidins found in purple plant foods? How does the stability of anthocyanins vary with pH and what forms do they take under different pH conditions? What are the bioavailability challenges associated with anthocyanins?