purines

A Dictionary of Food and Nutrition | 2005 | 491 words | Copyright

purines Nitrogenous compounds (bases) that occur in nucleic acids (adenine and guanine) and their precursors and metabolites; inosine, caffeine, and theobromine are also purines. They are not dietary essentials; both dietary and endogenously formed purines are excreted as uric acid. See also gout.

Sweetbread (pancreas) is rich in purines, as is fish roe; there are moderate amounts in sardines and anchovies, lesser amounts in other fish and meat; little in vegetables, fruits, and cereals.

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DAVID A. BENDER. "purines." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 29 May. 2012 <http://www.encyclopedia.com>.

DAVID A. BENDER. "purines." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (May 29, 2012). http://www.encyclopedia.com/doc/1O39-purines.html

DAVID A. BENDER. "purines." A Dictionary of Food and Nutrition. 2005. Retrieved May 29, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-purines.html

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