Gout is a chronic inflammatory condition caused by the accumulation and crystallization of uric acid in joints and tissues. The most common location of gout pain is the big toe, although it can also occur in other joints.
Diet plays an important role in many inflammatory diseases, including gout. By adjusting your diet, you can reduce blood uric acid levels and limit pain.
A common nutritional measure for people with gout is celery. Celery products such as seeds and juice are available at supermarkets and health food stores.
Research shows that some compounds in celery are beneficial in supporting the treatment of gout.
Mechanism of action of celery
Celery contains many beneficial plant compounds, mainly concentrated in the seeds. Prominent compounds include:
Luteolin
3-n-butylphthalide (3nB)
Beta-seline
These compounds are studied for their role in inflammation and uric acid production – the main factor causing the severity of a gout attack.
Luteolin:
Reduces nitric oxide production from uric acid, thereby reducing oxidative stress and inflammation.
Has the ability to inhibit the xanthine oxidase enzyme, helping to reduce uric acid production.
3-n-butylphthalide (3nB):
Reduce oxidative stress and inflammatory pathways.
Can help reduce inflammation associated with gout.
Beta-selinene:
Has antioxidant and anti-inflammatory properties.
Notes
Pregnant women: Do not use high doses because there is a risk of miscarriage.
Some people may be allergic to common mold in plants.
