purine is a topic covered in the Taber's Medical Dictionary.

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(pū′rēn″ )

[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)
LiverSardines (in oil)
KidneyMeat extracts
HeartFish roes
Group B: Moderate Amounts
(50-150 mg/100 g)
Meat, game, and fish other than those mentioned in Group A
Whole-grain cerealsMushrooms
Group C: Very Small Amounts: Need Not be Restricted in Diet of Persons with Gout
Vegetables other than those mentioned above
Fruits of all kindsCoffee
EggsCarbonated beverages
Refined cereals, spaghetti, macaroniTapioca
Butter, fats, nuts, peanut butter*
Sugars and sweets
Vegetable soups

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