Evidence supporting the use of: Allium (unspecified)
For the health condition: Gout

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Synopsis

Source of validity: Traditional
Rating (out of 5): 2

Allium species, particularly garlic (Allium sativum) and onion (Allium cepa), have a long history of use in traditional medicine systems for the management of gout and related inflammatory conditions. Historical records from Ayurvedic, Traditional Chinese Medicine, and folk remedies in Europe cite the use of garlic and onions to "purify the blood," reduce inflammation, and relieve joint pain associated with gout. The rationale was often based on their presumed ability to support kidney function and promote the excretion of uric acid, the biochemical cause of gout. However, while these uses are well-documented in ethnobotanical texts, scientific evidence supporting the efficacy of unspecified Allium species in treating or preventing gout is limited. Some laboratory studies suggest that compounds in Allium species, such as allicin, possess anti-inflammatory and antioxidant properties, which may theoretically benefit conditions like gout. However, clinical trials specifically examining Allium use for gout in humans are lacking, and there is no consensus in the scientific community regarding effectiveness for this indication. Thus, the use of Allium for gout is primarily justified by traditional rather than scientific evidence, and the overall quality of evidence is low.

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