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Purine is a heterocyclic aromatic organic compound that consists of two rings (pyrimidine and imidazole) fused together. It is water-soluble. Purine also gives its name to the wider class of molecules, purines, which include substituted purines and their tautomers. They are the most widely occurring nitrogen-containing heterocycles in nature. [1]
Specifically, eating lots of purine-rich foods can raise your risk of gout. High- and moderate-purine foods include: Red meats like beef, pork, veal, and venison. Liver and other organ meats.
Pages in category "Purines" The following 116 pages are in this category, out of 116 total. This list may not reflect recent changes. ...
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.)
Among foods richest in purines yielding high amounts of uric acid are dried anchovies, shrimp, organ meat, dried mushrooms, seaweed, and beer yeast. [23] Chicken and potatoes also appear related. [24] Other triggers include physical trauma and surgery. [5] Studies in the early 2000s found that other dietary factors are not relevant.
Uric acid displays lactam–lactim tautomerism. [4] Uric acid crystallizes in the lactam form, [5] with computational chemistry also indicating that tautomer to be the most stable. [6] Uric acid is a diprotic acid with pK a1 = 5.4 and pK a2 = 10.3. [7] At physiological pH, urate predominates in solution. [medical citation needed]
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