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Uric acid displays lactam–lactim tautomerism. [4] Uric acid crystallizes in the lactam form, [5] with computational chemistry also indicating that tautomer to be the most stable. [6] Uric acid is a diprotic acid with pK a1 = 5.4 and pK a2 = 10.3. [7] At physiological pH, urate predominates in solution. [medical citation needed]
Uric acid is a normal waste product made by the body, but in some people, it can accumulate at higher levels and lead to gout. ... Reduce your intake of purine-rich foods, which include things ...
The increase in antioxidant capacity of blood seen after the consumption of polyphenol-rich (ORAC-rich) foods is not caused directly by the polyphenols, but most likely results from increased uric acid levels derived from metabolism of flavonoids.
Uric acid has the highest concentration of any blood antioxidant [59] and provides over half of the total antioxidant capacity of human serum. [65] Uric acid's antioxidant activities are also complex, given that it does not react with some oxidants, such as superoxide, but does act against peroxynitrite, [66] peroxides, and hypochlorous acid. [67]
Gout (/ ɡ aʊ t / GOWT [7]) is a form of inflammatory arthritis characterized by recurrent attacks of pain in a red, tender, hot, and swollen joint, [2] [8] caused by the deposition of needle-like crystals of uric acid known as monosodium urate crystals. [9]
[1] [20] [23] [24] Flavonoids have negligible antioxidant activity in the body, and the increase in antioxidant capacity of blood seen after consumption of flavonoid-rich foods is not caused directly by flavonoids, but by production of uric acid resulting from flavonoid depolymerization and excretion. [1]