purine

(pū′rēn″ )

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[L. purum, pure, + uricus, uric acid]
The parent compound of nitrogenous bases, including adenine, guanine, xanthine, caffeine, and uric acid. Purines (chemical formula C₅H₄N₄) are the end products of nucleoprotein digestion, and are catabolized to uric acid, which is excreted by the kidneys. Adenine and guanine are synthesized within cells for incorporation into DNA and RNA.
SEE: aminopurine; SEE: oxypurine; SEE: methyl purine
Purines in Food

Group A: High Concentration
(150-1000 mg/100 g)
Liver	Sardines (in oil)
Kidney	Meat extracts
Sweetbreads	Consommé
Brains	Gravies
Heart	Fish roes
Anchovies	Herring
Group B: Moderate Amounts
(50-150 mg/100 g)
Meat, game, and fish other than those mentioned in Group A
Fowl	Asparagus
Lentils	Cauliflower
Whole-grain cereals	Mushrooms
Beans	Spinach
Peas
Group C: Very Small Amounts: Need Not be Restricted in Diet of Persons with Gout
Vegetables other than those mentioned above
Fruits of all kinds	Coffee
Milk	Tea
Cheese	Chocolate
Eggs	Carbonated beverages
Refined cereals, spaghetti, macaroni	Tapioca
Butter, fats, nuts, peanut butter*
Sugars and sweets
Vegetable soups

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