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Abstract

Orotic acid was isolated by Biscaro and Belloni [1] in Italy in 1905 from cow’s milk where it constitutes the major pyrimidine. While cow’s milk and commercial powdered milk [2] have a relatively high content of orotic acid (50–100 mg 1-1 and 100–130 mg per 100 g protein respectively) human milk contains only trace amounts of orotic acid [3,4]. Its concentration in other foods is not yet known. There are several reports dealing with the amount of orotic acid in milk and milk products (chocolate, food milk powders etc.) [5–12] and several different techniques were developed for the measurement of its concentration [13–16].

Keywords

Milk Product Human Milk Hepatic Insufficiency Nucleotide Metabolism Orotic Acid 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© A. Čihák and W. Reutter 1980

Authors and Affiliations

  1. 1.Institute of Organic Chemistry and BiochemistryCzechoslovakia Academy of Sciences PragueCzechoslovakia
  2. 2.Institut für Molekularbiologie und Biochemie der Freien UniversitätBerlinGermany

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