WU , D.; CHEN , R.; ZHANG , W.; LAI , X.; SUN , L.; LI , Q.; ZHANG , Z.; CAO , J.; WEN , S.; LAI , Z.; LI , Z.; CAO , F.; SUN , S. Tea and its components reduce the production of uric acid by inhibiting xanthine oxidase. Food & Nutrition Research, v. 66, 15 Jun. 2022.