Literature DB >> 3439221

[Total purine content in selected foods].

G Wolfram1, M Colling.   

Abstract

For the dietary treatment of hyperuricemia and gout, it is necessary to know the total purine content of food. A new method determining the purine content enzymatically, as uric acid, allows routine analysis. Many foods of animal and plant origin were brought in usual or alternative stores and analysed.

Entities:  

Mesh：

Substances：

Year:  1987        PMID： 3439221     DOI： 10.1007/BF02023808

Source DB:  PubMed          Journal:  Z Ernahrungswiss        ISSN： 0044-264X


  4 in total

1.  [Effect of DNA and RNA in foods on serum uric acid concentration in the human].

Authors:  M Colling; G Wolfram
Journal:  Z Ernahrungswiss       Date:  1987-09

2.  [Determination of purine compounds and purine bases in food].

Authors:  M Colling; G Wolfram
Journal:  Z Lebensm Unters Forsch       Date:  1987-10

3.  Diet and gout.

Authors:  N Zöllner; A Griebsch
Journal:  Adv Exp Med Biol       Date:  1974       Impact factor: 2.622

4.  Epidemiology of gout and hyperuricemia. A long-term population study.

Authors:  A P Hall; P E Barry; T R Dawber; P M McNamara
Journal:  Am J Med       Date:  1967-01       Impact factor: 4.965
  4 in total
  3 in total

1.  Purine-rich foods intake and recurrent gout attacks.

Authors:  Yuqing Zhang; Clara Chen; Hyon Choi; Christine Chaisson; David Hunter; Jingbo Niu; Tuhina Neogi
Journal:  Ann Rheum Dis       Date:  2012-05-30       Impact factor: 19.103

2.  [Effect of cooking on the purine content of foods].

Authors:  M Colling; G Wolfram
Journal:  Z Ernahrungswiss       Date:  1987-12

3.  [The determination of free and bound methylated nucleobases in food].

Authors:  S Jänicke; A Montag
Journal:  Z Ernahrungswiss       Date:  1992-06
  3 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.