Wu Dan, Chen Ruohong, Zhang Wenji, Lai Xingfei, Sun Lingli, Li Qiuhua, Zhang Zhenbiao, Cao Junxi, Wen Shuai, Lai Zhaoxiang, Li Zhigang, Cao Fanrong, and Sun Shili. “Tea and Its Components Reduce the Production of Uric Acid by Inhibiting Xanthine Oxidase”. Food & Nutrition Research 66 (June 15, 2022). Accessed November 28, 2022. https://foodandnutritionresearch.net/index.php/fnr/article/view/8239.