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

Kaneko, K; Kudo, Y; Yamanobe, T; Mawatari, K; Yasuda, M; Nakagomi, K; Fujimori, S

Kaneko, K; Kudo, Y; Yamanobe, T; Mawatari, K; Yasuda, M; Nakagomi, K; Fujimori, S.

Afiliación

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

Nucleosides Nucleotides Nucleic Acids ; 27(6): 628-30, 2008 Jun.

Article en En | MEDLINE | ID: mdl-18600517

RESUMEN

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.

Asunto(s)

Agaricales/química; Análisis de los Alimentos/métodos; Purinas/análisis; Alimentos de Soja/análisis; Verduras/química; Japón

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Purinas / Verduras / Agaricales / Alimentos de Soja / Análisis de los Alimentos País/Región como asunto: Asia Idioma: En Revista: Nucleosides Nucleotides Nucleic Acids Asunto de la revista: BIOQUIMICA Año: 2008 Tipo del documento: Article País de afiliación: Japón Pais de publicación: Estados Unidos

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