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Hyperuricemia (high levels of uric acid), which induces gout, has various potential origins: Diet may be a factor. High intake of dietary purine, high-fructose corn syrup, and sucrose can increase levels of uric acid. [36] [37] Serum uric acid can be elevated by reduced excretion via the kidneys. [38]
The increase in antioxidant capacity of blood seen after the consumption of anthocyanin-rich foods may not be caused directly by the anthocyanins in the food, but instead by increased uric acid levels derived from metabolizing flavonoids (anthocyanin parent compounds) in the food. [52]
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.
Written by five-time New York Times bestselling author David Perlmutter, M.D., Drop Acid suggests that high levels of uric acid, an overlooked “waste product” of metabolism, can lead to many ...
Unless high blood levels of uric acid are determined in a clinical laboratory, hyperuricemia may not cause noticeable symptoms in most people. [4] Development of gout – which is a painful, short-term disorder – is the most common consequence of hyperuricemia, which causes deposition of uric acid crystals usually in joints of the extremities, but may also induce formation of kidney stones ...
Gout is due to persistently elevated levels of uric acid (urate) in the blood (hyperuricemia). [2] [5] This occurs from a combination of diet, other health problems, and genetic factors. [1] [2] At high levels, uric acid crystallizes and the crystals deposit in joints, tendons, and surrounding tissues, resulting in an attack of gout. [1]
Beans are high in purines, which are metabolized to uric acid. Uric acid is not a toxin but may promote the development or exacerbation of gout. However, more recent research has questioned this association, finding that moderate intake of purine-rich foods is not associated with an increased risk of gout. [47]
[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]