Studies show that green tea is rich in catechins, especially epigallocatechin gallate (EGCG), along with many other antioxidant compounds.
Xanthine oxidase is an enzyme involved in converting purines into uric acid. This is also the target of many gout medications such as allopurinol. Teas, especially less fermented green tea, have the ability to inhibit xanthine oxidase activity more strongly than heavily fermented black tea.
How to make green tea to help control uric acid:
Materials:
1-2 cups/day; 5-7g fresh green tea or 2-3g pure dried green tea; 300-500 ml hot water about 80-85°C.
You can add a few slices of lemon, without adding sugar or condensed milk.
How to mix:
Quickly rinse tea leaves with warm water to remove dirt.
Put the tea in a pot, pour about 50 ml of hot water and pour it out after 5-10 seconds to "awaken" the tea leaves.
Pour 300-500 ml of hot water 80-85°C, steep for 3-5 minutes.
Pour out and drink while still warm, can be divided into 2 times a day.
According to nutrition experts, you should not steep tea too thick or for too long because high levels of caffeine and tannins can irritate the stomach, cause insomnia and reduce iron absorption.
The appropriate time is about 30-60 minutes after meals. Drinking on an empty stomach can cause scratches due to tannins and caffeine. Many experts also recommend 2-3 cups of green tea per day (300-500 ml) as a reasonable level to take advantage of the antioxidant benefits while still limiting the side effects of caffeine.
Green tea is an easy-to-bleach drink, rich in catechin and polyphenols that can inhibit uric acid-creating enzymes in many preclinical studies. The appropriate use is to infuse pure green tea, drink 2-3 cups per day after meals and not add too much sugar.
However, people with gout or increased uric acid still need to maintain a low-purine diet, drink enough water, control weight and adhere to doctor's treatment. Green tea should be considered a supportive measure in a healthy lifestyle, not an alternative to medication.
