Among them, flavonoid components inhibit the expression of TLR4, MyD88, NLRP3, and other proteins by acting on the TLR/MyD88/NLRP3 and other related protein pathways, resulting in a reduction in the release of inflammatory factors, thus producing an anti-inflammatory effect in order to inhibit the occurrence and development of gout (Xueyan et al., 2021). Here, NLRP3 is linked to gout.