Nucleic Acid in Foods

The Nucleic Acids DNA and RNA are in everything you eat.

"You are what you eat" is the nutritional slogan of the day. This slogan applies to the nucleic acids we consume in our food as well. Most people are aware of proteins, carbohydrates and fats in our daily diets. All of our foods, which are made from living things, also contain nucleic acids.

The two main nucleic acids are deoxyribonucleic acid (DNA) and ribonucleic acid (RNA). These are the molecules that make life as we know it possible by recording and transmitting our genetic information for the structure and functioning of our bodies (via proteins and enzymes) and for passing that information on to our next generations.

When it comes to nucleic acids, "You are what you eat" is true, but not only in the food-and-metabolism sense, but also at the most basic and fundamental level in all of biology, growth, repair and reproduction, which define life itself.

Eating and Metabolizing Nucleic Acids

The foods we eat are metabolized--broken down and absorbed--by our bodies. When our bodies metabolize the nucleic acids DNA and RNA from food, they are broken down into their constituent parts, which include the purines adenine and guanine (A and G) and the pyrimidines cytosine, thymine and uracil (C, T and U). DNA has thymine molecules and RNA has uracil molecules. Your unique genetic code is based on the specific arrangement of these nucleotide bases in your DNA. These molecules come from the foods you eat.

Nucleic Acids, Phosphates, Bones and Energy

DNA and RNA consist of the nucleotides A, G, C, T, and U which appear in their respective molecules as base pairs, which are the "rungs" of the twisted DNA-RNA "ladder" structure. The phosphate backbone of nucleic acids, which composes the risers of the ladder, metabolized from our food is a major source of phosphate, which we in turn use to make our own nucleic acids, as well as in the structure of our bones. The phosphate rich molecule adenosine tri-phosphate (ATP), the energy currency of our cells, is the main energy-transfer molecule in most living things. ATP carries the energy from our foods, in the form of high-energy phosphate bonds.

Nucleic Acids, Carbohydrates and Sugars

The names of the two main nucleic acids are based upon the two sugars from which they are derived. Ribose and deoxyribose (the "R" and "D" of RNA and DNA respectively) are simple sugars. According to Lassek et al., the presence of these sugars in food metabolites of nucleic acids is important for the synthesis of our DNA and RNA and for the synthesis of other major bio-molecules such as ATP. In turn, ATP carries the energy from the mitochondria (powerhouses of our cells) throughout the cytoplasm.

Nucleic Acids and Proteins

When we eat living things (or formerly living things), fats, carbohydrates, proteins and nucleic acids are all absorbed. According to Pellett and Young (1990), foods rich in proteins and their constituent amino acids are also rich in nucleic acids because the cells of protein-rich food items were actively engaged in protein synthesis when the food was harvested. Tofu, soy, meats, poultry, fish, legumes (peas and beans), root vegetables and dairy products are all protein-rich foods, which are also high in nucleic acids.

Nucleic Acids, Growth, Reproduction and Antioxidants

Consume a diet rich in proteins and nucleic acids to ensure your body these essential nutrients and to conserve energy by not having to synthesize them from scratch. Metabolism of the purines (adenine and guanine) leads to uric acid. Uric acid is an antioxidant. Antioxidants neutralize free radicals and promote the health and longevity of our cells. According to The Worlds Healthiest Foods, foods particularly rich in the purines include meats, organ meats, asparagus, and whole fish such as anchovies and sardines.

Nucleic Acids, Arthritis and Gout

An excess of uric acid buildup from the metabolism of the purines (A and G) leads to a form of arthritis (joint inflammation) called gout. Gout is lessened and prevented by eating fewer purine rich foods such as meats, gravies, organ meats and whole (organs inside) fish, according to World's Healthiest Foods. Cutting back on purine-rich foods helps dissolve the uric acid crystals that lead to joint inflammation.

Cooking and Nucleic Acids

Cooking foods and overcooking foods destroys many of the biochemical and nutritional potential values of the things we eat. Nucleic acids are particularly vulnerable to overcooking. Eat a variety of raw and minimally processed protein-rich foods to ensure a greater concentration of essential nutrients and especially nucleic acids entering your bloodstream and reaching your cells.

References

• W. Reusch:1999 Michigan State Univ. Dept. Chemistry: Natural Product Chemistry: Nucleic Acids.
• Lassek E, Montag A. Z Lebensm Unters Forsch. 1990 Jan;190(1):17-21. Nucleic acids in Carbo. Foods.
• The World's Healthiest Foods: What are purines and in which foods are they found? WHFoods.com.
• Pellett & Young: 1980: Nutritional evaluation of protein foods: The United Nations University.
• Physicians Desk Reference Health: Nucleic Acids/Nucleotides: PDR Health: Nubound.net.

Resources

• Baggott, J. & Dennis S:1995: Health Sciences Lib,: University of Utah: Net BioChem: Nucleic Acids.
• Nucleic Acids Research: Vols. 1 to 38; 1974 to 2010.
• Ophardt C.: 2003. DNA and RNA Introduction: Virtual ChemBook: Elmhurst College.
• ASU: Arizona State University: 2006: DNA, RNA and Protein Synthesis
• University of Utah: Genetic Science Learning Center: 2006: TRANSCRIBE AND TRANSLATE A GENE.