Lysine
LYSINE is an essential amino acid because it cannot be synthesized in the body and its breakdown is irreversible. In the tissues, lysine readily converts its epsilon carbon then to carbon dioxide, helping to form glutamic acid. It can also be converted to carnitine in the body. A unique property that lysine has is that it does not change its nitrogen with other circulating amino acids.
Lysine assists in calcium absorption and in maintaining nitrogen balance in adults. It is an essential building block for all protein, and is needed for proper growth and bone development in children. Lysine is dependent upon riboflavin, niacin, and Vitamin B6 for its assimilation. Using iron and Vitamin C, lysine helps form collagen.
Among the many functions of lysine is its ability to aid in the production of antibodies, hormones, and enzymes. Because it helps to build muscle protein and repair tissues, lysine is especially important for those recovering from surgery or sports-related injuries. Lysine, glutamic acid, and aspartic acid are the amino acids found most concentrated in muscle tissues. It also lowers high serum triglycerides, and has been used in the treatment of Bell's palsy and migraines.
Lysine has proven to be effective in viral related diseases, especially that of herpes simplex. The effect is greater if the diet is low in arginine. It is thought that because lysine is structurally similar to the virus, it is absorbed into the virus instead of arginine, the amino acid the virus feeds upon. During a herpes episode, it is recommended that a minimum of 1500 mg. of lysine, plus a minimum of 1 gram of Vitamin C with bioflavonoids, should be taken throughout the day, keeping in mind that the dietary arginine must be kept low.
The following major food sources contain a high arginine to lysine ratio and, therefore, should be avoided during a herpes eruption: gelatin, chocolate, carob, coconut, oats, wholewheat and white flour, peanuts, soybeans, and wheatgerm. Conversely, the major food sources containing a high lysine to arginine ration are: fish, chicken, beef, lamb, milk, cheese, beans, brewers yeast, and mung bean sprouts. Most fruits and vegetables also have a lysine ratio over arginine, with the exception of peas. Lysine is lacking in cereal proteins.
A lysine deficiency can occur either by an inadequate dietary intake or by an excessive arginine intake.
Deficiency symptoms include: tiring easily, poor concentration, nausea, dizziness, poor appetite, weight loss, emotional agitation, irritability, mental health deterioration, decreased antibody formation, decreased immunity, slowed growth, anemia, enzyme disorders, reproductive disorders, pneumonia, acidosis, blood-shot eyes, hair loss, decreased Vitamin Bt formation, and a generalized protein uptake.
Other names for lysine include: LYS, amino acid K, 2-diamino-hexanoic acid.
Hydroxylysine is a breakdown product of protein and connective tissue cross links. In clinical settings, high levels of hydroxylysine were found in patients on Coumadin, and those suffering from anorexia, severe Parkinson's, cerebella degeneration and infertility. It was found that patients who were taking a gram or more of Vitamin C a day had levels of hydroxylysine that returned to normal.
