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Article
September 5, 1914

THE PURINS AND ALIMENTARY BACTERIA

JAMA. 1914;LXIII(10):871-872. doi:10.1001/jama.1914.02570100057021
Abstract

One of the experimental difficulties that have been encountered in attempting to explain the transformations of the nucleoproteins and their derivatives, the purin substances, in the organism has consisted in the fact that the total intake of these compounds could rarely be accounted for in the outgo. If, for example, a known quantity of some purin such as hypoxanthin, xanthin, guanin, or even uric acid be ingested, the increased excretion of the supposed end-product of this series ordinarily falls short of what would be expected if the oxidative conversion had been complete up to the uric acid stage in the body. This fact has repeatedly been demonstrated in man. When extract of meat, a product comparatively rich in hypoxanthin derived from muscle tissue, is consumed, the increase in uric acid or other purins in the urine will rarely account for more than about one-half of the purin of the food

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