Uridine - Dietary Sources of Uridine

Dietary Sources of Uridine

Uridine is one of the four basic components of ribonucleic acid (RNA); the other three are adenosine, guanosine, and cytidine. Upon digestion of foods containing RNA, uridine is released from RNA and is absorbed intact in the gut. Some food sources of uridine are:

• Sugarcane extract
• Tomatoes (0.5 to 1.0 g uridine per kilogram dry weight)
• Brewer’s yeast (3% uridine by dry weight)
• Beer
• Broccoli
• Organ meats (liver, pancreas, etc.)

Consumption of RNA-rich foods may lead to high levels of purines (adenosine and guanosine) in blood. High levels of purines are known to increase uric acid production and may aggravate or lead to conditions such as gout. Moderate consumption of yeast, about 5 grams per day, should provide adequate uridine for improved health with minimal side effects.

Note: It has been suggested that the RNA content of yeast products should be chemically reduced if these products are to be consumed in high amounts (50 grams or more per day) as a source of protein. However, such processing is expensive and, as of 2008, commonly available brewer's yeast products were not RNA-reduced.

Harvard researchers report that supplementation in rats with a combination of uridine and EPA/DHA omega-3 fatty acids has antidepressant activity.