According to the National Center for Biotechnology Information, carrots are rich in potassium, magnesium and beta-carotene, micronutrients that help maintain alkaline balance in the body.
When the blood environment becomes too acidic, the kidneys have to work harder to excrete uric acid. Potassium in carrots helps regulate urine pH, increasing the ability to dissolve and excrete urate through urine.
A study published in The Journal of Functional Foods showed that drinking 250 ml of carrot juice per day for 4 weeks helped reduce uric acid levels by an average of 1.1 mg/dL in people with mild uric acid increase, while improving renal cau filtration (eGFR) by 7%.
Scientists from the European Journal of Nutrition believe that carrots have three main mechanisms to help lower uric acid:
Inhibit the enzyme xanthine oxidase - an enzyme that converts purines into uric acid, thanks to the active ingredients polyphenols and falcarinol in carrots.
Increased renal excretion: potassium and water in carrots naturally stimulate the urethra, helping to eliminate toxins, reducing urate deposition in the renal Tube.
Reduce inflammation and oxidation: beta-carotene, lutein, and vitamin C help reduce oxidative stress a factor that promotes gout arthritis.
When the liver is overloaded, the ability to break down purines is reduced, leading to uric acid accumulation. Beta-carotene in carrots has the ability to increase the activity of antioxidant enzymes in the liver such as catalase and glutathione peroxidase, protecting liver cells from damage caused by free radicals.
Meanwhile, potassium and magnesium in carrot juice help stabilize the pressure of renal plaque filtering, supporting the kidneys to excrete uric acid regularly. A study at Kyoto University on 90 people with hyperuricemia showed that: the group who drank 200 ml of carrot juice every morning for 6 weeks had an average reduction of 0.8 mg/dL of uric acid, while significantly improving the liver functional index (ALT).
According to the Journal of Nutrition & Metabolism, the best time to drink carrot juice is after breakfast for 30-45 minutes, when the digestive system is functioning well and the kidneys start an effective blood filtration process.
About 200-250 ml/day (equivalent to 2 whole fresh carrot roots).
Carrots can be paired with 1/2 apple or a few slices of ginger to enhance flavor and anti-inflammatory properties.
People with diabetes should take a moderate amount and not add sugar.
Do not drink when hungry because it can cause intestinal alcoholism because carotenoids stimulate flavor.
