Bay leaf extract

Suggested

2 studies · 1 recommendation

Last updated: February 4, 2026

Suggested2 studies

Bay leaf decoction may reduce uric acid levels and gout-related pain

Two quasi-experimental studies with 86 total participants examined bay leaf's effects on gout. In the first study (n=24), bay leaf decoction significantly reduced pain scores (p=0.000), performing comparably to cinnamon treatment. The second study (n=62) found that consuming boiled bay leaf water twice daily for 14 days lowered mean uric acid from 10.87 mg/dL to 7.90 mg/dL—a reduction of approximately 2.97 mg/dL—significantly outperforming the control group. The therapeutic mechanism is attributed to flavonoid content and diuretic properties that promote uric acid excretion. Both studies used non-randomized interventional designs, limiting evidence strength. The typical protocol involved drinking bay leaf decoction twice daily over two weeks.

Evidence

Comparison Stew Bay Leaf ( Syzygium Polyanthus ) With Stew Cinnamon ( Cinnamomun Burmese ) To Decrease Scale Painful On Sufferer Arthritis Gout In The Workplace Health Center Baiturrahman City of Banda Aceh

Authors: Desreza, Nanda, Iskandar, Iskandar, Maiyumna, Maiyumna

Published: October 26, 2025

A quasi-experimental study with pre-test post-test design enrolled 24 gout arthritis patients, with 12 receiving bay leaf decoction. The intervention demonstrated statistically significant pain reduction with p-value = 0.000. Gout was defined as uric acid levels exceeding 7.0 mg/dl in men and 6.0 mg/dl in women. When compared to cinnamon decoction in the same study population, no significant difference was found between the two treatments (p = 0.196), suggesting comparable effectiveness for pain management.

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Pengaruh Terapi Herbal Daun Salam Terhadap Penurunan Kadar Asam di Wilayah Kerja Puskesmas Sibolangit Kabupaten Deli Serdang

Authors: Aprillina, Yeriska, Bukit, Evi Karota, Khairunnisa, Khairunnisa, Nasution, Siti Zahara, Tanjung, Riswani

Published: July 18, 2025

A quasi-experimental study with non-equivalent control group pretest-posttest design enrolled 62 gout arthritis patients divided into intervention and control groups. The intervention group consumed boiled bay leaf water twice daily for 14 days. Mean uric acid levels in the intervention group decreased from 10.87 mg/dL to 7.90 mg/dL, representing a reduction of approximately 2.97 mg/dL. The decrease was statistically more significant in the intervention group compared to the control group. The therapeutic effect was attributed to the flavonoid content and diuretic properties of bay leaves.

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