Taurine content in foods
Abstract and Figures
TAURINE CONTENT IN FOODS H. Pasantes-Morales, O. Quesada, L. Alcocer and R. Sánchez-Olea Nutrition Reports International, Vol. 4, No 4, 1989. The taurine content of foods including fruits, vegetables, seeds, nuts, cereals, meat, seafood, and dairy products was examined in this study. The highest concentration of taurine was found in clams and octopus (41.4 μmoles/g and 31.2 μmoles/g) followed by shrimp and fish (12.4 μmoles/g and 9.1 μmoles/g). Beef, pork and lamb meet contain taurine in concentration ranging 3.5-4.0 μmoles/g. Taurine concentration in chicken leg was 6.6 μmoles/g and in chicken breast was 1.4 μmoles/g. No taurine was found was found either in hen eggs (yolk or white) or in dairy products or in honey. Taurine was undetectable in fruits and vegetables. From the seeds, cereals and grains examined, rice, wheat, barley, sesame seed, coffee and cacao, contains no taurine. Pumpkin seeds contain 13.5 nmoles/g, black beans 9.2 nmoles/g, horse beans 12.9, and chick peas 18.7 nmoles/g. No taurine was detected in peanuts. Almonds, cashews, hazelnuts, and pine nuts contained taurine in concentrations ranging 15-46 nmoles/g. Pistachios contained very low concentrations of taurine (4.9 nmoles/g). Al analyses were carried out in uncooked samples. The interest of these results is considered in terms of reported evidences on the deleterious consequences of taurine deficiency in animals and humans.
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