Siao-Jhen Chen

Title: Innovations of Siao-Jhen Chen in Uric Acid Reduction

Introduction

Siao-Jhen Chen is a notable inventor based in Tainan, Taiwan. He has made significant contributions to the field of health and nutrition, particularly in methods for reducing uric acid levels in subjects. With a total of two patents to his name, his work is recognized for its potential impact on treating hyperuricemia and related disorders.

Latest Patents

Siao-Jhen Chen's latest patents include a method for inhibiting xanthine oxidase and reducing uric acid levels using a composition obtained by culturing in a medium. This invention also discloses a composition that includes a metabolite for reducing uric acid levels in a subject, along with a method for producing this composition. Another patent focuses on a method of reducing uric acid levels in a subject, which involves administering an effective amount of a fermentation product. Additionally, this patent provides methods for preventing and treating diseases related to hyperuricemia, increasing the digestion of uric acid, and producing uricase.

Career Highlights

Siao-Jhen Chen is affiliated with the Food Industry Research and Development Institute, where he applies his expertise in food science and health. His innovative approaches have garnered attention in the research community, contributing to advancements in dietary solutions for managing uric acid levels.

Collaborations

Some of Siao-Jhen Chen's coworkers include Yen-Lin Chen and Hsun-Yin Hsu, who collaborate with him on various research projects. Their combined efforts enhance the research output and innovation within their field.

Conclusion

Siao-Jhen Chen's work exemplifies the intersection of food science and health innovation. His patents provide valuable methods for addressing uric acid levels, showcasing his commitment to improving health outcomes through scientific research.