Beruflich Dokumente
Kultur Dokumente
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Liver (Pig and Beef) at 2.12-2.3% for beef and 3.1-3.5% for pig (RNA) and 1.7-2% for beef and 1.4-1.8% for pig (DNA); all dry weight Pancreas, the largest source of RNA at 6.4-7.8% (pig) and 7.4-10.2% (beef) Lymph Nodes, the largest source of DNA at 6.7-7.0% (pig) and 6.7-11.5% (beef) Fish at 0.17-0.47% (RNA) and 0.03-0.1% (DNA), with Herring having the highest RNA at 1.53% Baker's Yeast (6.62% RNA, 0.6% DNA) Mushrooms; Boletus at 1.9-2.4% RNA, Champignon at 2.05% RNA, and Chestnut at 2.1% RNA all with minute (0.06-0.1%) DNA Broccoli at 2.06% RNA and 0.51% DNA Oats at 0.3% RNA with no detectable DNA Chinese Cabbage, Spinach, and Cauliflower with similar levels at 1.5% RNA and 0.2-0.3% DNA Parsley at 0.81% RNA and 0.27% DNA Organ meats and, surprisingly, Cruciferous vegetables appear to generally have a high RNA and DHA content which insinuates they have a Uridine content Ingestion of beer at 10mL/kg can increase serum Uridine levels 1.8-fold, which is similar levels at supplemental intake of the same uridine dosage (0.05mg/kg); Alcohol content does not influence absorption and urinary levels of Uridine increased by similar degrees. Uridine in beer does not appear to be causative of the increases seen in Uric Acid after beer consumption,and inhibiting Uric Acid synthesis with Allopurinol does not appear to influence the serum levels of Uridine achieved via beer.