Determination and profiling of purines in foods by using HPLC and LC-MS.
Nucleosides Nucleotides Nucleic Acids
; 33(4-6): 439-44, 2014.
Article
in En
| MEDLINE
| ID: mdl-24940702
ABSTRACT
Purines in food are known to raise serum uric acid levels. We determined the purine content of sweet potato and beef by high-performance liquid chromatography and liquid chromatography-mass spectrometry. The purine content of the samples was 118-1,034 µmol/100 g. The total purine content was also divided into purine bases, nucleosides, nucleotides, and nucleic acids. Our results suggest that differences in total purine content and in the ratio of purine types between vegetables and beef cause a difference in elevation of serum uric acid levels.
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Purines
/
Mass Spectrometry
/
Food Analysis
Language:
En
Journal:
Nucleosides Nucleotides Nucleic Acids
Journal subject:
BIOQUIMICA
Year:
2014
Document type:
Article
Affiliation country:
Japón