title: Purine contents of soybean-derived foods and selected Japanese vegetables and mushrooms.
abstract: 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.
authors.affiliation: Department of Analytical Chemistry, School of Pharmaceutical Sciences, Teikyo University, Kanagawa, Japan. kikaneko@pharm.teikyo-u.ac.jp
authors.forename: K
authors.initials: K
authors.lastname: Kaneko
authors.forename: Y
authors.initials: Y
authors.lastname: Kudo
authors.forename: T
authors.initials: T
authors.lastname: Yamanobe
authors.forename: K
authors.initials: K
authors.lastname: Mawatari
authors.forename: M
authors.initials: M
authors.lastname: Yasuda
authors.forename: K
authors.initials: K
authors.lastname: Nakagomi
authors.forename: S
authors.initials: S
authors.lastname: Fujimori
mesh_terms: D000363:Agaricales / Q000737:chemistry*; D005504:Food Analysis / Q000379:methods*; D007564:Japan; D011687:Purines / Q000032:analysis*; D045730:Soy Foods / Q000032:analysis*; D014675:Vegetables / Q000737:chemistry*
chemical_list: D011687:Purines; C030985:purine