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| It is classified as one of the nine "essential" amino acids because you need to get it from outside sources such as foods or supplements -- your body can't make it on its own. Source As an amino acid, it is found in a host of foods and is not normally deficient in the diet. Many foods supply lysine, but the richest sources by far include red meats, fish, and dairy products (milk, eggs, cheese). Vegetables, on the other hand, are generally a poor source of lysine, with the exception of legumes (beans, peas, lentils). Of all the amino acids, lysine is the most sensitive to the effects of food processing, such as dry heat. The amount of protein available in legumes and other sources of lysine can be significantly reduced if they have been toasted or roasted. While many people satisfy their need for lysine through dietary sources, supplements are now popular for treating and preventing specific ailments as well. Supplements come in various forms: tablet, powder, liquid, and capsule. It is also a key player in the production of various enzymes, hormones, and disease-fighting antibodies. It is necessary for proper growth and helps form collagen which comprises bone cartilage and connective tissues. Researchers are exploring the value of lysine supplementation and the consumption of lysine-rich foods for lowering cholesterol, improving athletic performance, and enhancing recovery after surgery. Lysine is helpful in lowering triglycerides and as an anti-aging factor. It is involved in the structural repair of damaged blood vessels. Recently it has been shown that L-Lysine can inhibit the growth of the herpes virus. Herpes virus requires many proteins with the amino acid arginine, and lysine competes directly with arginine in many of these processes. This competition is thought to slow down the growth of the herpes virus. Directions At the time of writing there is no official RDA for lysine. In very large doses (10 to 30gm per day), lysine increases the toxicity of aminoglycoside antibiotics, such as gentamicin, neomycin, and streptomycin. |
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