title: [Nucleo-compounds in protein-rich food].
abstract: The content of nucleo-compounds was investigated in protein rich food by the analytical methods as reported in previous publications. The data obtained for nucleobases (purines and pyrimidines) as well as the contents of nucleic acids (RNA, DNA) calculated therefrom and the content of IMP corresponding to the determined content of hypoxanthine are reported in three tables. The experimental data show remarkable alterations that have occurred on the nucleo-compounds in heat-treated food. The investigation of some sea-fishes pointed out the high content of hypoxanthine and guanine, and a low content of nucleic acids.
mesh_terms: D004044:Dietary Proteins / Q000032:analysis*; D005504:Food Analysis; D006358:Hot Temperature; D009696:Nucleic Acids / Q000032:analysis*; D011687:Purines / Q000032:analysis; D011743:Pyrimidines / Q000032:analysis; D012313:RNA / Q000032:analysis
chemical_list: D004044:Dietary Proteins; D009696:Nucleic Acids; D011687:Purines; D011743:Pyrimidines; D012313:RNA
vernacular_title: Nucleostoffe in proteinreichen Lebensmitteln.