Fruits and Uric Acid

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This study looks at fruits and vegetables as possible causes of increased

uric acid levels. It appears to say that excess fructose begats excess

uric acid with or without dairy or animal protein. It might be interesting to

check the fructose levels on studies with " increased risk of gout. "

 

 

Consumption of flavonoid-rich foods and increased plasma antioxidant

capacity in humans: cause, consequence, or epiphenomenon?

_http://www.ncbi.nlm.nih.gov/pubmed/17157175?ordinalpos=1 & itool=EntrezSystem

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(http://www.ncbi.nlm.nih.gov/pubmed/17157175?ordinalpos=1 & itool=EntrezSystem2.PE\

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Linus Pauling Institute, Oregon State University, 571 Weniger Hall,

Corvallis, OR 97331, USA.

 

 

Increased fruit and vegetable consumption is associated with a decreased

incidence of cardiovascular diseases, cancer, and other chronic diseases.

The beneficial health effects of fruits and vegetables have been attributed,

in part, to antioxidant flavonoids present in these foods. Large, transient

increases in the total antioxidant capacity of plasma have often been

observed after the consumption of flavonoid-rich foods by humans. These

observations led to the hypothesis that dietary flavonoids play a significant

role

as antioxidants in vivo, thereby reducing chronic disease risk. This

notion, however, has been challenged recently by studies on the bioavailability

of flavonoids, which indicate that they reach only very low concentrations

in human plasma after the consumption of flavonoid-rich foods. In addition,

most flavonoids are extensively metabolized in vivo, which can affect

their antioxidant capacity. Furthermore, fruits and vegetables contain many

macro- and micronutrients, in addition to flavonoids, that may directly or

through their metabolism affect the total antioxidant capacity of plasma. In

this article, we critically review the published research in this field with

the goal to assess the contribution of dietary flavonoids to the total

antioxidant capacity of plasma in humans. We conclude that the large increase

in plasma total antioxidant capacity observed after the consumption of

flavonoid-rich foods is not caused by the flavonoids themselves, but is likely

the consequence of increased uric acid levels.