Evidence supporting the use of: Polyphenols (npt specified)
For the health condition: Gout

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Synopsis

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

Polyphenols are a diverse group of plant-derived compounds known for their antioxidant and anti-inflammatory properties. Their use in gout is primarily supported by preclinical and a limited number of clinical studies rather than longstanding traditional use. Gout is characterized by elevated uric acid levels and inflammatory joint flares, and polyphenols—found abundantly in foods like cherries, berries, green tea, and certain vegetables—have been studied for their ability to modulate inflammation and oxidative stress, both of which are implicated in gout. Some studies, such as those examining cherry extract or cherry juice (rich in anthocyanin polyphenols), have shown reductions in serum uric acid levels and a decreased frequency of gout attacks. Additionally, laboratory studies suggest that polyphenols can inhibit xanthine oxidase, the enzyme responsible for uric acid production. However, the majority of this evidence is limited to specific polyphenol-rich foods or extracts rather than generic "polyphenols," and clinical trials are generally small or of moderate quality. There is not enough high-quality evidence to recommend polyphenols (as a broad category) as a primary treatment for gout, but there is preliminary scientific support for their adjunctive use, particularly from certain food sources. More rigorous, large-scale, and standardized clinical studies are needed to draw definitive conclusions.

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