Abstract
Abstract Herbs used to prevent and treat gouty arthritis are reviewed in depth. Colchicum autumnale (autumn crocus) along with other sources of colchicine, including Gloriosa superba (flame lily), are described, both for their historical significance and relevance to the drug colchicine and also for their use as whole herbs. The reasons for considering whole herbs versus only isolated constituents in the context of Colchicum and colchicine are highlighted. Three herbal foods that are helpful for gout are then discussed: Apium graveolens (celery); Prunus avium (sweet cherry) and P. cerasus (tart cherry); and Coffea arabica (coffee). Various Chinese herbal formulas traditionally used for gout and now the subject of modern research are presented, notably Chuanhu antigout mixture, Er Miao Wan/San (Two Marvel Decoction/Powder), and Si Miao Wan (Four Marvels Teapills).
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