purine /pyo̅o̅″rēn/ [L, purus, pure, urina, urine] , any one of a large group of nitrogenous compounds. Purines are produced as end products in the digestion of certain proteins in the diet, but some are synthesized in the body. Purines are also present in many medications and other substances, including caffeine, theophylline, and various diuretics, muscle relaxants, and myocardial stimulants. Hyperuricemia may develop in some people as a result of an inability to metabolize and excrete purines. A low-purine diet or a purine-free diet may be required. Foods that are high in purines include anchovies and sardines; sweetbreads, liver, kidneys, and other organ meats; legumes; and poultry. The foods lowest in purine content include eggs, fruit, cheese, nuts, sugar, gelatin, and vegetables other than legumes.
