Amino Acids

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ALANINE

Alanine, an amino acid is the most widely used in protein construction. It

is an important source of energy for the muscles, the brain and the central

nervous system. It helps in the metabolism of sugars and organic acids. It also

strengthens the immune system by producing antibodies.

 

Excellent sources of alanine include meat, poultry, fish, eggs, and dairy

products. Some protein-rich plant foods also supply alanine.

 

ARGININE

Arginine is a non-essential amino acid and is manufactured by the body

with proper nutrition.It holds a reputation for keeping the body's biggest

muscle, the heart, in good shape. It also performs numerous vital functions like

facilitating the healing of wounds and promoting the secretion of key hormones

such as insulin, glucagons and growth hormone. Arginine also helps in treating

male infertility caused by circulation problems. Men with low sperm counts

experienced an increase in the number of sperm when supplemented with arginine.

Good sources include meats, poultry, fish, dairy products, chocolate and

nuts. (The body manufactures arginine by digesting the proteins in these

foods.)

CARNITINE

Carnitine is a substance related to Vitamin B. It holds a chemical

structure similar to that of amino acids, which has been found to have a wide

range of protective effects and health benefits when consumed in sufficient

amounts. Carnitine helps increase stamina and has been shown to help in

developing muscle mass. Another additional health benefit of carnitine is that

it increases fat metabolism.

 

Carnitine is found largely in dairy products and red meat.

 

CYSTEINE

Cysteine is a high sulphur containing amino acid synthesized by the liver.

It is an important precursor to Glutathione, one of the body's most effective

antioxidants. Cysteine is only incorporated into proteins at the rate of 2.8

percent relative to the other amino acids, but the unique thiol side chain of

this amino acid is often heavily involved in the three-dimensional stability of

proteins and enzymes. The side chain is also often involved in the chemistry

occurring at the active sites of many enzymes. Cysteine is also critical to the

metabolism of a number of essential biochemicals including coenzyme A, heparin,

biotin, lipoic acid, and glutathione.

 

The body can synthesize cysteine from methionine and other building

blocks. Cysteine, is found in most high-protein foods such as wheat germ, oat

flakes, cottage cheese, yogurt, pork, sausage meat, chicken, turkey, duck

DLPA

DL-Phenylalanine (DLPA) is a mixture of the essential amino acid,

L-phenylalanine and its mirror image, D-phenylalanine. DLPA has some of the

effects of both forms of phenylalanine, although most people take it for the

pain-relieving effects of D-phenylalanine. It is a natural pain reliever and

antidepressant.

 

DLPA does not occur naturally. It was first isolated from the lupine

plant. Protein foods such as poultry, meats, soybeans, fish, dairy products,

nuts, and seeds are rich in L-phenylalanine.

 

D-phenylalanine is much less common in foods. However, when phenylalanine

is synthesized in the laboratory, half appears in the L-form and the other half

in the D- form. DLPA comes in capsules and tablets that range in potency from

375 to 750 mg. It is sometimes combined with vitamins B5 and B6.

 

 

 

 

GLUTAMIC ACID

Glutamic Acid is a non-essential amino acid (can be manufactured by the

body with proper nutrition). It is a neurotransmitter that increases the firing

of neurons in central nervous system. This amino acid is important in the

metabolism of sugars and fats, and aids in transportation of potassium across

blood brain barrier. Glutamic acid is considered to be nature's `brain foodEby

improving mental capacities; helps speed the healing of ulcers; gives a " lift "

from fatigue; and helps control alcoholism, schizophrenia and the craving for

sugar. Glutamic acid is a nonessential amino acid that the body uses to build

proteins. Although glutamine and glutamic acid have similar names, they are

structurally different.

 

As with the other amino acids, excellent sources of glutamic acid include

meat, poultry, fish, eggs, and dairy products. Some protein-rich plant foods

also supply glutamic acid.

 

GLUTAMINE GLYCINE HISTIDINE

ISOLEUCINE L-LYSINE LEUCINE

METHIONINE N-ACETYL-CYSTEINE ORNITHINE

PHENYLALANINE TAURINE TYROSINE

VALINE TRYPTOPHAN

 

 

 

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