Individuals with gout are sometimes advised to follow a low-protein diet. Most of the high-protein foods also contain a significant amount of purines, which the body breaks down into uric acid. Plant-based foods tend to be low in purines, with the exception of legumes, broccoli, artichokes, peas, apricots, mushrooms and green peppers. Is there any research group working in agricultural products oriented to reduce the purines contents to be used as a diet for gout treatment?.
A diet high in vegetables is not likely to induce gout in an otherwise healthy individual. Gout is traditionally associated with diets low in vegetables and high in meats etc. As such there is most likely not a large demand for reduced purine cultivars. The moderation/elimination of non vegetable matter in the diet will usually lead to a remission of symptoms.
In regard to the physiology of the plant cultivars themselves a reduction in purine levels could have a drastic impact on growth. Endogenous cytokinins are N- alkylated/arylated PURINES. If the reduction of purines reduced the active level of Cytokinins the plant would be likely to suffer
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