title: [Effect of cooking on the purine content of foods].
abstract: The total purine content and the content of purines bound in RNA and DNA was determined in selected food (veal meat, pork meat, pork liver, pork spleen, soja meat). Raw and boiled food samples were analysed. During preparation of food the total purine content is changed by losses of water or of purines into cooking water. Simultaneously, a great part of nucleic acids is hydrolysed.
mesh_terms: D000818:Animals; D002417:Cattle; D003296:Cooking; D004247:DNA / Q000032:analysis; D005504:Food Analysis; D006073:Gout / Q000178:diet therapy*; D006801:Humans; D008460:Meat / Q000032:analysis; D011687:Purines / Q000032:analysis*; D012313:RNA / Q000032:analysis; D013025:Glycine max / Q000032:analysis; D013552:Swine
chemical_list: D011687:Purines; D012313:RNA; D004247:DNA
vernacular_title: Zum Einfluss des Garens auf den Puringehalt von Lebensmitteln.