Recently, many studies have shown that garlic, especially when processed properly such as soaking, can help control uric acid in the body.
According to publications in the US National Library of Medicine, garlic contains compounds such as allicin, alliin and flavonoids that can affect the enzyme xanthine oxidase, an enzyme involved in the uric acid production process. Inhibiting this enzyme can help reduce uric acid production in the body. In addition, experimental studies have also noted that garlic extract can reduce uric acid levels in animal models.
A common use is pickled garlic (with vinegar or honey). The pickling process helps reduce the pungency, while stabilizing some biological active ingredients, making it easier for the body to absorb. When used regularly in moderate amounts, pickled garlic can contribute to supporting purine metabolism, a factor related to gout.
Dr. Hao Wu, a research expert at Zhengzhou University, Henan province, China, said that allicin compound in garlic not only has antioxidant effects but also helps reduce the activity of enzymes involved in uric acid formation. This opens up a natural approach in controlling hyperuricemia.
However, experts emphasize that pickled garlic only plays a supporting role. People with high uric acid levels need to maintain a reasonable diet, limit purine-rich foods, control weight and follow medical treatment when necessary.
Using soaked garlic properly, combined with a healthy lifestyle, can be a simple solution to help support sustainable uric acid control.
