Synopsis

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

Sour cherry (Prunus cerasus), particularly in the form of tart cherry juice or extract, has gained attention for its potential role in supporting individuals with gout. Several small-scale clinical studies and observational reports suggest that compounds in sour cherries, such as anthocyanins and other polyphenols, may help reduce inflammation and lower serum uric acid levels, the primary cause of gout attacks. For example, a widely cited 2012 study published in Arthritis & Rheumatism found that gout patients who consumed cherry extract experienced a 35% lower risk of recurrent gout attacks compared to those who did not. Furthermore, when cherry intake was combined with allopurinol (a standard gout medication), the risk was reduced by up to 75%.

However, the overall quality of evidence is limited: most studies are observational, have small sample sizes, or lack rigorous controls. There are few large, randomized controlled trials to conclusively establish efficacy or clarify the optimal dosage and duration of sour cherry supplementation. While the anti-inflammatory and uric acid–lowering properties are biologically plausible, current evidence does not allow for strong recommendations. Still, given the safety profile and promising, albeit preliminary, data, sour cherry is sometimes used as an adjunctive dietary approach to gout management, typically alongside proven therapies.

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