Comparative study of uric acid content between plant and animal foods /
Section D Class; Romulo de Villa.
- Fairview, Quezon City: Department of Biochemistry, FEU-NRMF, 2000.
- 16 pages: illustration, tables, photos; 28 cm.
Includes appendices and bibliographical references.
Abstract: This descriptive study aims to determine the uric acid content of plant and animal foods. Plant and animal selected foods were divided into two groups, the uncooked and cooked groups, which has undergone the process of extraction. The extracts were subjected to HPLC (High Performance Liquid Chromatography) method to obtain the uric acid contents respectively. Thru comparison, milkfish shows the greatest uric acid content among the uncooked and cooked animal foods while the cauliflower exhibited the highest uric acid content uncooked plants foods and baguio beans show higher content in cooked plant foods. Therefore, gouty individuals showed minimize or avoid the intake of the said uric acid rich foods so as met the further elevate their uric acid levels. Further researchers are required to substantiate the claims of this study and to determine the factors of purine levels compared to uric acid concentrations in uric acid rich foods.