According to the National Center for Biotechnology Information (NCBI), cherries are one of the few fruits that can inhibit the activity of the enzyme xanthine oxidase, the main enzyme responsible for converting purines into uric acid.
The active ingredients anthocyanin, quercetin and cyanidin in cherries help reduce uric acid formation in the liver, while promoting the conversion of purines into less toxic compounds.
A study published in Arthritis & Rheumatology said that people with mild gout who drank 240 ml of cherry juice per day for 4 weeks had an average reduction of 1.4 mg/dL of uric acid levels in the blood, while reducing the risk of recurrent acute gout attacks by 35%.
The study also recorded a marked improvement in inflammatory markers (CRP) and liver enzymes (ALT, AST), demonstrating the comprehensive effects of cherries in controlling metabolism and reducing systemic inflammation.
According to a report from The Journal of Functional Foods, cherry juice has three biological mechanisms that effectively lower uric acid:
Inhibit urate formation: anthocyanin and quercetin reduce purine oxidation.
Increases urate excretion through the kidneys: thanks to its high potassium content, cherry juice helps regulate urine pH, increases urate solubleability, and prevents crystallization in the renal Tube.
Reduces oxidative stress: vitaming C, polyphenols and carotenoids in cherries are neutralized with free radicals, which promote gout arthritis.
The liver is where most purine metabolism reactions take place. When the liver is exposed to oxidative stress, its ability to process purines is reduced, leading to uric acid accumulation.
According to the Journal of Nutrition & Metabolism, the best time to drink cherry juice is after a 30-45 minute breakfast, when the liver begins a strong energy metabolism.
You should eat 200-250 ml/day, equivalent to 1 glass of juice from about 1 cup of fresh cherries or 2 teaspoons of dried cherry blender mixed with water.
Can be combined with a few drops of lemon juice to increase the ability to alcalimize and support the kidneys.
Do not take more than 500 ml/day because it can increase fructose levels, affecting people with diabetes.
Dr. Michael Carter, a nutritionist at Harvard Medical School, commented that cherry juice is one of the drinks with clear scientific evidence in controlling uric acid levels.
The combination of anthocyanins, potassium and vitamin C helps the body both inhibit urate production and increase the ability to excrete through the kidneys, while effectively reducing inflammation in people with gout.
