在“食”的领域，作为药食同源植物，啤酒花(Humulus lupulus L., hops)是啤酒酿造不可或缺的辅料，被称为“啤酒灵魂”。在健康领域，过去的一个世纪中，其多方面的药理作用被发现并受到关注。近年来，作者研究团队创新性地揭示了啤酒花“一体两面”的调节尿酸代谢作用：其所含树脂类成分(苦味酸)具有升尿酸作用，而黄酮类成分呈现“一石四鸟”式的降尿酸、抗痛风作用。啤酒花的价值正快速从啤酒酿造延伸至功能食品和创新药物研发等领域，具有更广阔的开发应用前景。

In the realm of “food”, hops (Humulus lupulus L.) is an indispensable auxiliary ingredient in beer brewing, often hailed as the “soul of beer”. In the field of health, as a star plant with dual purposes for both food and medicine, its multifaceted pharmacological effects have been discovered and garnered attention over the past century. In recent years, we have innovatively uncovered its “dual-sided” regulatory role in uric acid metabolism. Specifically, its resinous components (bitter acids) exhibit uric acid-elevating effects, while its flavonoid components demonstrate four approaches by lowering uric acid and combating gout. In summary, the value of hops is rapidly expanding beyond beer brewing into areas such as functional foods and innovative drug research and development, promising even broader prospects for future exploration and application.