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

Nucleosides, Nucleotides and Nucleic Acids

Volumn 27, Issue 6-7, 2008, Pages 628-630

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

^a TEIKYO UNIVERSITY   (Japan)

Author keywords

HPLC; Japanese foods; Purine contents; Soybean derived foods

Indexed keywords

PURINE;

CONFERENCE PAPER; DIET; DIETARY INTAKE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MUSHROOM; SOYBEAN; VEGETABLE;

AGARICALES; FOOD ANALYSIS; JAPAN; PURINES; SOY FOODS; VEGETABLES;

BASIDIOMYCOTA; GLYCINE MAX;

EID: 46749117146     PISSN: 15257770     EISSN: 15322335     Source Type: Journal    
DOI: 10.1080/15257770802138681     Document Type: Conference Paper

References (3)

1. Choi, H.K.; Atkinson, K.; Karlson, E.W.; Willett, W.; Curhan, G. Purine-rich foods, dairy and protein intake, and the risk of gout in men,N. Engl. J. Med. 2004, 350, 1093-1103.
2. Choi, H.K.; Liu, S.; Curhan, G. Intake of purine-rich foods, protein, and dairy products and relationship to serum levels of uric acid,Arthritis Rheum. 2005, 52, 283-289.
3. Hosoya, T.; Ueda, T.; Kamatani, N.; Nakajima, H.; Hisatome, I.; Fujimori, S.; Yamanaka, H.; Yamamoto, T. Lifestyle guidance. In Guidelines for the Management of Hyperuricemia and Gout. Committee for the Preparation of Guidelines for the Management of Hyperuricemia and Gout, eds, Tokyo, 2002, pp. 29-32.