The purin bodies of food stuffs, and the rôle of uric acid in health and disease / I. Walker Hall.
- Hall, I. Walker (Isaac Walker), 1868-
- Date:
- 1903
Licence: In copyright
Credit: The purin bodies of food stuffs, and the rôle of uric acid in health and disease / I. Walker Hall. Source: Wellcome Collection.
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![The Chemistry and Physiology of Food Purins. Since Kossel established the close chemical connec- tion between nucleins and the xantbin bodies, many experiments have been made in order to determine the precise changes which occur during the meta- bolism of these substances in the animal organism. Few investigations, however, have been more per- tinent and conclusive than the systematic enquiries which have been made into the sources of uric acid and which have ultimately differentiated the several factors in its formation. Of these factors the group named endogenous still compels the acknowledge- ment of its unknown origin, but the other, the exogenous, appears to be directly dependent upon the nucleins and xanthins contained in the ingesta, or in other words, upon the amount of purin bodies present in the daily diet. The term “ purin ” has been applied by E. Fischer to a nucleus C5H4, and hence all bodies constructed upon such a base may be included under this name. The purin bodies of ordinary occurrence are Hypoxanthin, C5H4]Nr40 1—6 oxypurin, Xanthin, 2—6 oxypurin, Uric acid C5II4N403, 3-oxypurin, Guanin, CgH5lSr50 2 amino-purin, Adenin, C5IT5N5, 6—amino-purin, Caffein C5HN402 (CH3)3 tri-methyl-oxypurin, and Thcobromin, C5H2N402 (CH3)2, di-methyl-oxypurin.](https://iiif.wellcomecollection.org/image/b28082631_0017.jp2/full/800%2C/0/default.jpg)
