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Frank promoted the diet in his book Dr. Frank's No-Aging Diet, first published in 1976. [1] The book stresses the importance of nucleic acid as a cell builder. The diet advocates the consumption of foods heavy in RNA (ribonucleic acid) such as sardines four times a week, other seafood three times a week, calf's liver, lentils and soybeans.
The starting material for the reaction sequence was uric acid (8), which had been isolated from kidney stones by Carl Wilhelm Scheele in 1776. [12] Uric acid was reacted with PCl 5 to give 2,6,8-trichloropurine, which was converted with HI and PH 4 I to give 2,6-diiodopurine. The product was reduced to purine using zinc dust.
Nucleic acids RNA (left) and DNA (right). Nucleic acids are large biomolecules that are crucial in all cells and viruses. [1] They are composed of nucleotides, which are the monomer components: a 5-carbon sugar, a phosphate group and a nitrogenous base. The two main classes of nucleic acids are deoxyribonucleic acid (DNA) and ribonucleic acid ...
Plenty of foods can ease high blood pressure. If you have hypertension, check out what beets, beans, and yogurt can do for you. ... Omega-3 fatty acids are notorious for a slew of health benefits ...
Purines from turnover of cellular nucleic acids (or from food) can also be salvaged and reused in new nucleotides. The enzyme adenine phosphoribosyltransferase (APRT) salvages adenine. The enzyme hypoxanthine-guanine phosphoribosyltransferase (HGPRT) salvages guanine and hypoxanthine. [3] (Genetic deficiency of HGPRT causes Lesch–Nyhan syndrome.)
Fat has a food energy content of 38 kilojoules per gram (9 kilocalories per gram) proteins and carbohydrates 17 kJ/g (4 kcal/g). [ 2 ] Water makes up a large proportion of the total mass ingested as part of a normal diet but it does not provide any nutritional value.
Westend61/Getty Images. Protein Content: 12.5 g protein per four ounce serving. Nutritional Information per Serving: 111 calories, 5 g fat, 4 g carbs Ways to Prepare: on its own or mixed with ...
Folate naturally found in food is susceptible to destruction from high heat cooking, especially in the presence of acidic foods and sauces. It is soluble in water, and so may be lost from foods boiled in water. [122] For foods that are normally consumed cooked, values in the table are for folate naturally occurring in cooked foods.