Elevated uric acid in the body
The elevated uric acid seen in gout can be attributed to either overproduction of uric acid or problems eliminating uric acid, and in some individuals, it may be a combination of both. There are several reasons why uric acid may be elevated, including poor kidney function, certain medication use, high alcohol intake, poor diet or a diet high in purines.
Avoiding purine-rich food and drinks, including meats, fish, shellfish and alcohol (particularly beer) is important in the management of gout episodes. While purines are important for the building blocks of deoxyribonucleic acid (DNA), they can also be readily converted into uric acid by the liver.
Beneficial herbs and nutrients
Sour cherry helps reduce the occasional occurrence of symptoms of gout and provides antioxidant activity to reduce free radicals in the body. Free radicals contain ‘unpaired’ electrons making them very unstable and highly reactive molecules that seek out and ‘steal’ electrons from other molecules such as proteins, fats, DNA or cell membranes. This process is known as ‘oxidation’ and leads to ‘oxidative damage’ with detrimental effects on cells.
Sour cherries contain higher levels of therapeutic antioxidant polyphenols (plant based chemicals) than Sweet cherries.
Celery is traditionally used in Western herbal medicine (WHM) to relieve symptoms of occasional episodes of gout and as a diuretic herb, to temporarily relieve mild fluid retention.
Vitamin C provides antioxidant activity to reduce free radicals in the body.
As an added benefit, both Sour cherry and Celery can be used in higher doses during an acute gout episode, or in lower doses as a maintenance approach. See Gout Relief.