Clifford et al. (1976) investigated the metabolism of individual purines and found that adenine, and to a lesser extent hypoxanthine, had pronounced effects on blood uric acid levels. The purine content of foods, in particular adenine, would therefore be of immense nutritional significance.
1982, Ray A. Field, Mechanically Deboned Red Meat, C. O. Chichester, George Franklin Stewart, Advances in Food Research, Volume 27, page 67