Document Detail

Purine contents of soybean-derived foods and selected Japanese vegetables and mushrooms.
MedLine Citation:
PMID:  18600517     Owner:  NLM     Status:  MEDLINE    
Purine contents of soybean-derived food and various other Japanese foods were quantitatively determined by high-performance liquid chromatography (HPLC). Purine contents were as follows: soybean-derived foods, 21.9-172.5 mg/100 g or 100 mL; Japanese vegetables, 2.3-171.8 mg/100 g; Japanese mushrooms, 9.5-142.3 mg/100 g. Since purine levels in these foods did not exceed 200 mg/100 g, we recommend that eating of them should be adopted and good dietary habits followed.
K Kaneko; Y Kudo; T Yamanobe; K Mawatari; M Yasuda; K Nakagomi; S Fujimori
Related Documents :
19548547 - Access to fast food and food prices: relationship with fruit and vegetable consumption ...
15707547 - Encouraging the consumption of fruit and vegetables by older australians: an experienti...
4086447 - Determination of fat in vegetable foods.
18587647 - Micellarisation of carotenoids from raw and cooked vegetables.
3496347 - The tromsø heart study: the relationship between food habits and the body mass index.
23811347 - Complexity and conundrums. citizens' evaluations of potentially contentious novel food ...
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Nucleosides, nucleotides & nucleic acids     Volume:  27     ISSN:  1532-2335     ISO Abbreviation:  Nucleosides Nucleotides Nucleic Acids     Publication Date:  2008 Jun 
Date Detail:
Created Date:  2008-07-07     Completed Date:  2008-10-30     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  100892832     Medline TA:  Nucleosides Nucleotides Nucleic Acids     Country:  United States    
Other Details:
Languages:  eng     Pagination:  628-30     Citation Subset:  IM    
Department of Analytical Chemistry, School of Pharmaceutical Sciences, Teikyo University, Kanagawa, Japan.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Agaricales / chemistry*
Food Analysis / methods*
Purines / analysis*
Soy Foods / analysis*
Vegetables / chemistry*
Reg. No./Substance:
0/Purines; 120-73-0/purine

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

Previous Document:  Antioxidant status and purine bases in carotid artery plaque.
Next Document:  Effect of acarbose on the increased plasma concentration of uric acid induced by sucrose ingestion.