The group of flavonoid, polyphenol and essential oil compounds in spices such as coriander, perilla, turmeric, ginger to assess the ability to lower natural uric acid.
is one of the popular spices. Biochemical studies show that cilantro contains quercetin and kaempferol - two flavonoids that have the ability to reduce uric acid production and fight inflammation.
These compounds also help improve kidney function, thereby increasing urate excretion through urine - an important physiological mechanism in controlling increased uric acid.
Animal studies have recorded that coriander extract significantly reduces uric acid levels in the serum and improves oxidative stress - a factor contributing to the worsening of gout.
Among spices, turmeric is the most studied thanks to its curcumin active ingredient.
Curcumin also has the ability to inhibit xanthine oxidase and protect kidney cells from damage caused by urate crystals, thereby helping to control both causes and complications of hyperuricemia.
Perilla and spices rich in flavonoids: Perilla, basil and many other green leafy spices all contain large amounts of flavonoids and phenolic acid. These compounds have common characteristics: Strong antioxidant; Systemic inflammation reduction; Inhibition of enzymes involved in purine metabolism.
A 2025 study of pharmaceuticals containing phenylpropanoids showed that many natural compounds in this group can act on multiple biological targets at the same time, including enzyme xanthine oxidase and urate transporter proteins in the kidneys.
This explains why spices are often considered "multi-purpose" in folk remedies, even though they are only used in small quantities in meals.
A simple way to use it is to combine many spices in your daily diet:
Cilantro, perilla, basil used in soup or salad
Fresh turmeric or turmeric powder added to braised and stir-fried dishes
Ginger used in tea or warm water
Traditional dishes such as turmeric fish soup, perilla porridge or boiled cilantro can provide beneficial biological active ingredients without causing side effects like high-dose functional foods.
