Format

Send to

Choose Destination
See comment in PubMed Commons below
Nucleosides Nucleotides Nucleic Acids. 2008 Jun;27(6):628-30. doi: 10.1080/15257770802138681.

Purine contents of soybean-derived foods and selected Japanese vegetables and mushrooms.

Author information

1
Department of Analytical Chemistry, School of Pharmaceutical Sciences, Teikyo University, Kanagawa, Japan. kikaneko@pharm.teikyo-u.ac.jp

Abstract

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.

PMID:
18600517
DOI:
10.1080/15257770802138681
[Indexed for MEDLINE]
PubMed Commons home

PubMed Commons

0 comments
How to join PubMed Commons

    Supplemental Content

    Loading ...
    Support Center