and thus increase
gouty arthritis and kidney stone risk. Therefore, besides the
endogenous production of uric acid and creatinine in human body,
it is also important to simultaneously examine their sources and
natural antioxidants, such as ascorbic acid, from food products. So far little information is available in the simultaneous determination
of creatinine, uric acid and antioxidant ascorbic acid in food
products and their source strength.