Garlic is a nutritional powerhouse, packed with a variety of vitamins, minerals, and beneficial chemical compounds. Carbohydrates make up 28-33% of garlic’s nutritional content, while protein accounts for about 2-6%. People with gout can safely consume garlic due to its low purine content. On average, 100 g of garlic contains only 17 mg of purines, well below the daily limit of 400 mg for individuals with gout.
Garlic offers several advantages to those with gout. The compound S-allyl-L-cysteine inhibits xanthine oxidase, an enzyme that converts purines into uric acid, helping to prevent gout flare-ups. Regular consumption of garlic can increase levels of superoxide dismutase, an enzyme that supports the conversion of damaged cells into healthy ones, aiding in the recovery of DNA structures during gout attacks.
The main antioxidant compound in garlic, allicin, has anti-inflammatory properties that can help people with gout improve arthritis. It inhibits inflammatory cytokines like IL-17, IL-12, TNF-α, and others, reducing inflammation and promoting joint health. Additionally, garlic has a low glycemic index, meaning it does not significantly raise blood glucose levels in moderate amounts, which is beneficial for individuals with gout.
Despite its many benefits
