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A natural plant compound in a common type of apple can block gout from flaring up, in similar ways as drugs do.<\/p>\nA natural plant compound in a common type of apple can block gout from flaring up, in similar ways as drugs do.<\/p>\n
\u2026without the side effects.<\/p>\n
This is according to a new study published in Food Bioscience<\/em>.<\/p>\n Here\u2019s the problem.<\/p>\n Seafood, red meat, alcohol, and some other foods are rich in a compound called purine.<\/p>\n So, when you eat them, your body breaks down these purines.<\/p>\n The enzyme responsible for this breakdown is called xanthine oxidase (XO).<\/p>\n XO converts purine to hypoxanthine, hypoxanthine to xanthine, and xanthine to uric acid.<\/p>\n Brilliant \u2014 job done.<\/p>\n Except, there\u2019s a major problem.<\/p>\n Gout occurs when uric acid builds up in the bloodstream and forms crystals in the joints, causing inflammation and intense pain.<\/p>\n When XO is overactive, it leads to excess uric acid, contributing to gout.<\/p>\n Traditionally, drugs like allopurinol inhibit XO to reduce uric acid production.<\/p>\n But they can cause side effects such as liver and kidney problems.<\/p>\n This has led researchers to investigate natural compounds that could inhibit XO without harmful side effects.<\/p>\n One such compound is phloretin, a plant-based flavonoid found in green apples that has been shown to inhibit XO effectively.<\/p>\n However, the presence of other dietary factors, such as unsaturated fatty acids, may enhance or interfere with this effect.<\/p>\n The authors of this study examined the impact of three unsaturated fatty acids on the interaction between phloretin and XO:<\/p>\n •\tLinoleic acid<\/p>\n •\tAlpha-linolenic acid\n<\/dd>\n<\/dl>\n They conducted their experiments in the laboratory.<\/p>\n Here\u2019s a breakdown of how these fatty acids contributed to the process:<\/p>\n •\tAlpha-linolenic acid worked best, followed by oleic acid, then linoleic acid.<\/p>\n •\tThe fatty acids increased phloretin\u2019s ability to bind to XO. This improved the strength and stability of the inhibitor-enzyme complex, making it more effective at blocking XO\u2019s activity.<\/p>\n •\tThe fatty acids disrupted the hydrogen bond network of XO, leading to a more disordered structure of the enzyme. This disruption made it easier for phloretin to bind to XO and inhibit its activity.\n<\/dd>\n<\/dl>\n This study shows that the right food can directly block gout flares.<\/p>\n Step further: You can heal your gout for good with the right food and a few other lifestyle adjustments.<\/p>\n Thousands of readers are living proof of this.<\/p>\n\n
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