Total Purine and Purine Base Content of Common Foodstuffs for Facilitating Nutritional Therapy for Gout and Hyperuricemia-Reference-Cited by-同舟云学术

Total Purine and Purine Base Content of Common Foodstuffs for Facilitating Nutritional Therapy for Gout and Hyperuricemia

Published:2014 Issue:5 Volume:37 Page:709-721
ISSN:0918-6158
Container-title:Biological and Pharmaceutical Bulletin
language:en
Short-container-title:Biol. Pharm. Bull.

Author:

Kaneko Kiyoko¹,Aoyagi Yasuo²,Fukuuchi Tomoko¹,Inazawa Katsunori¹,Yamaoka Noriko¹

Affiliation:

1. Laboratory of Biomedical and Analytical Sciences, Faculty of Pharma Sciences, Teikyo University

2. Department of Health and Nutrition, Kagawa Nutrition University

Publisher

Pharmaceutical Society of Japan

Subject

Pharmaceutical Science,Pharmacology,General Medicine

Link

https://www.jstage.jst.go.jp/article/bpb/37/5/37_b13-00967/_pdf

Reference42 articles.

1. 1) Benedict JD, Forsham PH, Stetten D Jr. The metabolism of uric acid in the normal and gouty human studied with the aid of isotopic uric acid. J. Biol. Chem., 181, 183–193 (1949).

2. 2) Garrel DR, Verdy M, PetitClerc C, Martin C, Brulé D, Hamet P, PetitClerc C, Martin C, Bruke D, Hamet P. Milk- and soy-protein ingestion: acute effect on serum uric acid concentration. Am. J. Clin. Nutr., 53, 665–669 (1991).

3. 3) Yu TS, Berger L, Gutman AB. Renal function in gout. II. Effect of uric acid loading on renal excretion of uric acid. Am. J. Med., 33, 829–844 (1962).

4. 4) Becker MA, Chohan S. We can make gout management more successful now. Curr. Opin. Rheumatol., 20, 167–172 (2008).

5. 5) Choi HK. A prescription for lifestyle change in patients with hyperuricemia and gout. Curr. Opin. Rheumatol., 22, 165–172 (2010).

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