Guest guest Posted September 23, 2003 Report Share Posted September 23, 2003 > > But what are the natural precursors of cysteine available in the > food we eat? Ratan. - " Elaine " > <mem121 " *§ @y " > Saturday, June 21, 2003 > 8:58 AM Cysteine levels associated > with breast cancer > The " precursors " are very plentiful in cold-processed whey concentrate and particularly isolate -- cystine, which is a dipeptide of two cysteine molecules, and glutamylcysteine -- a glutamine and cystine dipeptide. There are a couple of other minor players. Cysteine must be bound to another amino acid to be effective as a cysteine donor - cysteine by itself does not produce glutathione, which is the real outcome they're after in this instance. Free cysteine is treated as a toxin, and it produces toxic metabolites. When the " cysteine levels " in the blood or tissues are analysed they never mean free cysteine. It's always bound. Duncan Crow Quote Link to comment Share on other sites More sharing options...
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