Garlic is a nutrient-dense food that is rich in over 10 vitamins, minerals and 200 other useful chemical compounds. The primary nutritional components of garlic include carbohydrates, accounting for 28-33% of its content, and protein, which makes up approximately 2-6%. It is safe for people with gout to consume garlic due to its low purine content, with 100g of garlic containing only about 17mg of purines.
Garlic has several benefits for individuals with gout. One of its compounds, S-allyl-L-cysteine, helps inhibit xanthine oxidase, an enzyme that converts purines into uric acid, thus reducing gout flare-ups. Additionally, garlic consumption can increase levels of superoxide dismutase, an enzyme that aids in repairing damaged DNA structures during gout flare-ups.
Allicin, the main antioxidant compound in garlic, has anti-inflammatory properties that can help improve arthritis in individuals with gout. It inhibits inflammatory cytokines secreted by T helper cells, contributing to reducing inflammation and promoting joint health. Garlic also has a low glycemic index, meaning that it does not significantly increase blood glucose levels
